These healthy spinach banana muffins are perfect for baby-led weaning. They are naturally sweetened with bananas and dates and packed with nutrition from oats, spinach, and eggs. Added chocolate chips are optional for kids over 2 years of age.
These spinach banana oat muffins are so easy to make and a fun snack for littles of all ages. Most banana spinach recipes you will find use maple syrup as a sweetener, however, it is added sugar and should be avoided for younger babies < 2 years of age. I wanted to come up with a recipe that both my baby and my 3-year-old would enjoy! Therefore, I am using dates that are high in fiber and rich in vitamins and minerals!
For kids >2 years old you can add some chocolate chips to the batter!
This post may contain affiliate links. If you shop with one of our links we may earn small a commission.
Table of Contents
Reasons to love these easy banana spinach muffins
- They are sugar free, yet not bland!
- You can bake for baby and older siblings by adding some chocolate chips to the batter.
- They are packed with nutrition from spinach, oats, eggs, yogurt and dates.
- They are freezer-friendly!
Ingredients
Here is what you need to make these easy banana spinach muffins:
- Spinach: For added nutrients and color.
- Coconut oil: To add moisture to the muffin and healthy fats.
- Yogurt: I used whole milk plain Greek yogurt in this recipe.
- Dates: Source of sweetness and packed with fibers, vitamins, and minerals.
- Bananas: For added sweetness and moisture. The riper the bananas, the sweeter the muffins.
- Eggs: Used as a binder.
- Old Fashioned Oats: For added fibers and nutrients.
- All purpose flour: I like to use a combination of oats and all-purpose flour, this way the muffins are healthier but also fluffy!
- Baking powder: To make the muffins rise.
- Dark Chocolate Chips: Optional (you can add some to ½ of the batter to make these more attractive for older kids, this way you can bake once for baby and older siblings.
Step by Step Instructions
- Add pitted dates to hot water and let them hydrate for 30 min while you measure the other ingredients.
- Preheat oven to 375F and prepare a muffin tray.
- Discard the water from soaking the dates.
- Add spinach, coconut oil, dates, greek yogurt, bananas, eggs and oats to a blender and blend until smooth (scrape down the sides as needed).
- Transfer the mixture to a bowl and add all purpose flour, mix until combined.
- Then lastly, add the baking powder and mix until incorporated (do not overmix).
- Optional: Add some chocolate chips.
- Scoop the mixture into the muffin tray and bake for 20 minutes until a toothpick comes out clean and the muffins are golden on the edges.
Storage Instructions
- Let the spinach muffins completely cool and store them in an airtight container for up to 3 days in the fridge.
- To freeze, store in a freezer airtight bag for up to 3 months.
- To reheat, microwave the muffins in 15 second increments until warm (it will depend on how many you are defrosting at a time). You can also let them defrost overnight in the fridge.
Serving Suggestions and Substitutions
- You may add chocolate chips to the batter when serving to kids over 2 years of age.
- These are great as a snack and can be added to lunchboxes as well!
Recipe Notes
- I love using this Ninja Blender to make these muffins!
- Use ripe bananas with a few brown spots for the best results.
- You may use a silicon muffin plan (no need for greasing), or if using a regular muffin pan, make sure to coat with spray, butter, or coconut oil beforehand.
🥣Recipe
Spinach Banana Muffins
Equipment
Ingredients
- 2 cups spinach lightly packed
- 3 tbsp coconut oil
- 1/2 cup greek yogurt
- 6 medjool dates or 12 deglet nour
- 2 bananas medium sized and ripe
- 2 eggs large
- 1 cup old fashioned oats
- 1 cup all purpose flour
- 1 tbsp baking powder
- 1/3 cup dark chocolate chips optional (for kids >2 years of age)
Instructions
- Add pitted dates to hot water and let them hydrate for 30 min while you measure the other ingredients.
- Preheat oven to 375F and prepare a muffin tray.
- Discard the water from soaking the dates.
- Add spinach, coconut oil, dates, greek yogurt, bananas, eggs and oats to a blender and blend until smooth (scrape down the sides as needed).
- Transfer the mixture to a bowl and add all purpose flour, mix until combined.
- Add the baking powder and mix until incorporated (do not overmix).
- Scoop the mixture into the muffin tray and bake for 20 minutes until a toothpick comes out clean and the muffins are golden on the edges.
Notes
- You may add chocolate chips to the batter when serving to kids over 2 years of age.
- I love using this Ninja Blender to make these muffins!
- Use ripe bananas with a few brown spots for the best results.
- You may use a silicon muffin plan (no need for greasing), or if using a regular muffin pan, make sure to coat with spray, butter, or coconut oil beforehand.