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.

Spinach Banana Muffins Pinterest

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.

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!
Baked spinach banana muffins zoomed

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.
Spinach Banana Muffin ingredients

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 muffins

Spinach Banana Muffins

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.
5 from 2 votes
Print Pin Rate
Course: Breakfast, Lunchbox, Snack
Cuisine: American
Keyword: Blender spinach muffins, bolinho para bebê, Easy banana spinach muffins, Healthy spinach muffins, receita com espinafre para bebê, Spinach banana oat muffins, Spinach blender muffins baby
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 12 muffins
Calories: 188kcal
Author: Carol Pecora

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.

Nutrition

Nutrition Facts
Spinach Banana Muffins
Amount per Serving
Calories
188
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
1
g
Cholesterol
 
28
mg
9
%
Sodium
 
130
mg
6
%
Potassium
 
271
mg
8
%
Carbohydrates
 
30
g
10
%
Fiber
 
3
g
13
%
Sugar
 
12
g
13
%
Protein
 
5
g
10
%
Vitamin A
 
540
IU
11
%
Vitamin C
 
3
mg
4
%
Calcium
 
106
mg
11
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!

You May Also Like:

Carol Golden Bear mama Author signature

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating