Hello Green Monster Muffins!
My kids love it when I call them hulk muffins, monster muffins, or dinosaur muffins (it’s the little things). They are soft and easy for little ones to eat, just like these spinach cakes! Made with simple ingredients, these bright green spinach muffins are naturally sweetened with banana and contain healthy doses of protein, fiber, and fat. Enjoy for a quick and easy breakfast, snack, or pack for school lunch box. Healthy Baby and Toddler Muffins ALL in one place!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Fresh baby spinach – Mild in flavor, it’s perfect for muffins and green smoothies. I don’t recommend using frozen spinach. Not only will the muffins not be this vibrant in color, but they will also turn out too soft. Banana – be sure to use very ripe banana with many brown spots Greek yogurt – use plain and preferably whole fat for best results. If dairy-free, you can use any Greek-style plant-based alternative. Eggs – use room temperature for best results White whole wheat flour – It’s the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor. It’s a great way to incorporate whole grains into your child’s diet.
Substitutions
No white whole wheat flour? You can use All purpose flour or a combination of 1 cup all purpose flour and 3/4 cup whole wheat flour. I don’t recommend substituting entirely with whole wheat flour as the muffins will turn out more dense Gluten-free? Use a 1:1 gluten free flour or oat flour. Almond flour will not work. Don’t like bananas? Try using unsweetened applesauce. The general rule is 1/2 cup applesauce to replace 1 medium banana. let me know if you try it!
How to Make Spinach Muffins
Vegan Spinach Muffins
You can use flax eggs. In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of warm water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency. As for the yogurt and milk, any plant-based Greek style yogurt and milk (e.g. unsweetened almond milk) will work.
Equipment
I highly recommend using a silicone muffin pan! It makes it SO much easier to remove the muffins from the pan and makes cleanup EASY. Note that if using a tin muffin pan, the outside of the muffins will turn brown like you see in the cooking video above. Doesn’t make any difference texturally or flavor wise but something to be aware of. You can also turn into mini muffins by using a mini muffin pan.
Spinach Muffins for Babies and Toddlers
These tender spinach muffins are not very sweet. So if you desire a pretty sweet muffin, add the optional honey, maple syrup, or date syrup (a great no added sugar option). Chocolate chips are a tasty addition, too, for older kids. But do try serving them plain at first. My kids love these without any added sugar. You can always drizzle the suggested sweeteners or spread some fruit purées on top. Enjoy as is or with nut butter, mashed fruits, more yogurt, etc.
Storage Suggestions
Store the muffins in an airtight container and keep in the refrigerator for 3-4 days. Enjoy cold, at room temperature, or microwave briefly. Or freeze for up to 3 months. Here’s the best way to store and freeze muffins! Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
