Mini spinach muffins with banana are 100% whole grain and a kid favorite. They make a perfect school lunch and the extras freeze beautifully.
Oh how my kiddos love these spinach banana mini muffins!
They always want at least 4 and usually 5 of these pretty little green muffins. Did I mention that they are under 4 and under 2 years old?
No wonder I feel like I make these ALL the time.
But when it’s quality ingredients and a good source of fruits and vegetables and whole grains, it’s hard to fight it. (And I’ve got a note in the recipe card about how to make these with honey so they are naturally sweetened too.)
Plus these mini banana and spinach muffins are so pretty and they smell absolutely amazing when they are baking.
Please do sneak one for yourself because they are scrumptious!
These make a lovely finger food for toddlers, too. (I avoided giving my kids anything with sugar or sweeteners in it before they turned 1, but you could give these to a baby otherwise.)
They also freeze really well, so I always have some on hand to pack for school lunches. Which is why I wrote the recipe to make so many! I figure while I’m at it… 😉
I like to pair a few of these muffins with a bowl of yogurt mixed with fruit, a side of fruit – usually raisins or grapes – and their milk. I know they are feasting well.
These banana spinach muffins even work great on their own as an afternoon snack. Shoot, you could call them breakfast since it’s a little like a green version of banana bread muffins!
Bake up some of these mini-muffins and try them on your family today. I think they’ll be a new favorite!
Spinach-banana mini muffins
Moist and beautifully green, these are a healthy kid and adult favorite!
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs
- scant 1/2 cup granulated sugar (see notes)
- 1/4 cup olive or canola oil
- 1/2 cup plain yogurt (or Greek yogurt)
- zest of one lemon
- 1 teaspoon vanilla
- 2 medium ripe bananas
- 2 cups packed baby spinach leaves
- Preheat oven to 350.
- In a large bowl, combine the flour, baking powder, baking soda and salt.
- In a separate bowl, whisk the eggs and sugar until light and fluffy. Add the oil, yogurt, lemon zest and vanilla.
- Mash the banana and add to wet mixture.
- Blend the spinach leaves in a food processor until very finely chopped. Add to the wet mixture and mix to combine everything well.
- Add the wet mixture to the dry and stir until just combined. Don’t over mix.
- Spray a large mini muffin tin with cooking spray.
- Spoon the batter into each cup, filling them all the way to the top.
- Bake at 350 for 15-20 minutes, until a toothpick inserted into the center comes out clean.
- Remove from the muffin tin and let cool. Store in the fridge, or freeze for later use. They freeze beautifully!
Update: I've also made a naturally sweetened version of these using honey in place of the sugar. You can replace the sugar with a full 1/3 cup of honey and then use just 2 tablespoons of oil, to balance the amount of liquids. Everything else is the same and they came out great!
Recipe adapted from Fun & Food Cafe.
|Amount Per Serving||As Served|
|Calories 60kcal Calories from fat 19|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 0g||0%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Here they are packed up and ready for the freezer. I love having healthy, homemade foods on hand to pull out for lunches or snacks! We’ve also always got whole wheat pumpkin muffins and beet hummus stashed away. My kids’ favorites!