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. 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!

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

You May Also Like:

• Spinach Crepes
• Fluffy Spinach Pancakes
• Sugar Free Granola
• Chocolate Chip Banana Bread