Baby-Friendly Spinach Banana Mini Muffins Recipe

Naturally sweet and packed with veggies, these muffins are the perfect healthy breakfast or snack for your minis!

I love being able to feed my babies veggies… especially without them knowing!!

Spinach is really a superfood in so many ways. Not only is it packed with nutrients, it’s so easily disguised in recipes thanks to its mild, chameleon-like flavor. I sneak it into recipes as often as I can!

I also added Greek yogurt to this recipe for added protein and to create a nice, moist texture within the muffins.

Here’s what you’ll need to make my Baby-Friendly Spinach Banana Mini Muffins:

  • Rolled Oats – You’ll use these to create an oat flour. Use gluten-free oats if preferred
  • Milk – Any you prefer; I used vanilla almond milk which added slightly more sweetness
  • Eggs – Can use flax eggs instead if vegan; mix 1 tbsp. flax meal with 3 tbsp. water and let sit for 5 minutes (makes 1 flax egg)
  • Bananas – Adds flavor, texture and sweetness. The riper the better!
  • Spinach – Our veggie superstar! Adds vitamins, iron, potassium and fiber
  • Greek Yogurt – Adds protein and helps keep muffins moist. Can use coconut cream as a substitute if dairy-free
  • Vanilla Extract – Flavor and complexity
  • Baking Powder – Helps the muffins to rise while preserving slightly tangy flavor of yogurt
  • Baking Soda – Helps the muffins to rise
  • Ground Cinnamon – Adds flavor and warmth to the muffins
  • Pinch of salt – Balances sweetness

What do Spinach Banana Mini Muffins taste like?

These spinach banana mini muffins taste like mild, fluffy, moist banana bread! I chose this flavor combination because bananas, especially ripened bananas, are naturally sweet, removing the need to add sugar to the batter. Spinach is mild and nearly flavorless in this recipe, so it serves only the purpose of adding nutrition and a fun coloring. If you were serving these to toddlers or older children, you could add in mini semi-sweet or dark chocolate chips to add even more flavor and sweetness.

Mini or Regular Sized Muffins?

These mini muffins are the perfect size for little (and in our case chubby!) hands to hold onto, but you could use a classic dozen muffin tin as well. The cooking time will increase 7-9 minutes but you can keep the baking temperature the same at 375º.

Here’s How You’ll Make My Spinach Banana Mini Muffins:

  1. Preheat oven to 375º.
  2. In a blender bowl, add oats. Blend on high for 30 seconds to create oat flour. Place into mixing bowl.
  3. In bowl with oat flour, add baking powder, baking soda, cinnamon and pinch of salt. Use a whisk to combine.
  4. In blender bowl, add milk, egg, banana, spinach, greek yogurt and vanilla extract. Blend for 30-60 seconds to combine.
  5. With speed off, slowly add dry mix to the wet mix, using a spatula to fold in.
  6. In a well-greased or lined muffin tin, divide batter. Fill muffin cups fully but do not allow for overflow.
  7. Bake for 18-20 minutes (for mini muffins) or 25-27 minutes (for full-sized).
  8. Let cool before removing from pan. Enjoy or save in airtight container!

Looking for More Baby-Friendly Recipes? Check These Out:

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Baby Friendly Spinach Banana Mini Muffins

Naturally sweet and packed with veggies, these muffins are the perfect healthy breakfast or snack for your minis!
3.08 from 13 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 24 mini muffins

Equipment

  • High-powered blender

Ingredients
  

  • 1 cup rolled oats gluten free if preferred
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1 pinch kosher salt
  • 1/2 cup milk I used vanilla almond milk
  • 3/4 cup Greek yogurt
  • 1 egg can sub flax egg
  • 1 ripe banana
  • 1 cup loosely-packed spinach leaves
  • 1/2 tsp. vanilla extract

Instructions
 

  • Preheat oven to 375º.
  • In a blender bowl, add oats. Blend on high for 30 seconds to create oat flour. Place oat flour into mixing bowl.
  • In bowl with oat flour, add baking powder, baking soda, cinnamon and pinch of salt. Use a whisk to combine.
  • In blender bowl, add milk, egg, banana, spinach, Greek yogurt and vanilla extract. Blend for 30-60 seconds to combine.
  • With speed off, slowly add dry mix to the wet mix, using a spatula to fold in.
  • In a well-greased or lined muffin tin, divide batter. Fill muffin cups fully but do not allow for overflow.
  • Bake for 18-20 minutes (for mini muffins) or 25-27 minutes (for full-sized).
  • Let cool before removing from pan. Enjoy or save in airtight container!
Keyword baby friendly, baked good, banana, breakfast, muffin, spinach
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2 Comments

  1. 1 star
    This recipe made my house smell good, but otherwise was a fail for me. The batter was way too thin. It burnt around the edges of the muffins , the muffins were flat and still uncooked in the middle. Will not make again.

    1. Hi Nicole, I’m so sorry you had a bad experience with the muffins! I am wondering if the greek yogurt you used was 1% or very low fat? that might have created the runnier texture.

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