These Healthy Spinach Banana Muffins (no added sugar) are perfect for baby-led weaning. They are naturally sweetened with bananas and dates and packed with nutrition from oats, spinach, and eggs.

Spinach Banana Muffins Pinterest

These healthy spinach banana muffins (no added sugar) are easy to make and a great 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 and toddlers < 2 years of age. I wanted to develop a recipe that both my 9-month-old baby and my 3-year-old would enjoy! Therefore, I use 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 to make these muffins more interesting and fun!

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Reasons to love these easy Green muffins

  • They are sugar-free, yet not bland!
  • You can bake for baby and older siblings by adding chocolate chips to the batter.
  • They are packed with nutrition from spinach, oats, eggs, yogurt, and dates.
  • They are freezer-friendly! It’s always good to have some muffins handy for quick snacks!
  • They are fun and a healthy snack for the littles! You can call them Hulk muffins or green monster muffins and add them to your Halloween snack board. And, for Christmas, you can decorate them with strawberries and call them Grinch muffins!
Baked spinach banana muffins zoomed

Ingredients

Here is what you need to make these easy spinach blender muffins:

  • Spinach: For added nutrients and vibrant green color. This is a great way to add veggies to your little ones’ diet and a fun way for picky eaters to try green food. Use fresh baby spinach for the best results!
  • Coconut oil: To add moisture to the muffin and healthy fats.
  • Yogurt: I used plain whole milk Greek yogurt in this recipe. You can use an almond milk-based yogurt if desired. Make sure it has no added sugars for littles under two years!
  • Dates: They are a natural sweet source packed with fibers, vitamins, and minerals. Natural sugars from fruits and veggies can be used to sweeten baby recipes from 6+ months.
  • Bananas: For added sweetness and moisture. The riper the bananas, the sweeter the muffins.
  • Eggs: Used as a binder. Use room-temperature eggs if you can!
  • 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 chocolate 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 (grease if needed).
  • Discard the water from soaking the dates.
  • Add spinach, coconut oil, dates, Greek yogurt, bananas, eggs and oats to a high-powered blender and blend until smooth (scrape down the sides as needed, it may take several minutes).
  • Transfer the wet ingredients 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).
  • Scoop the muffin batter into the muffin tray and bake for 20 minutes until a toothpick comes out clean and the muffins are golden on the edges.
  • Let them cool a bit and move to a wire rack.

Storage Instructions

  • To refrigerate, let the spinach muffins cool completely, and store them in an airtight container for up to 3 days.
  • To freeze, store in a freezer airtight Ziploc bag for up to 3 months (remember to label the package!).
  • To reheat from frozen, microwave the spinach muffins for about 30 seconds until defrosted. You can let them defrost overnight in the fridge and warm it up for 10 seconds in the microwave before serving.

Serving Suggestions and Substitutions

  • You may add dark chocolate chips or sprinkles to the muffin batter when serving to kids over two years of age. This will be the perfect breakfast for the whole family!
  • If you love adding vanilla extract to your recipes, it is an excellent addition for added flavor!
  • You may use quick oats, but make sure you use the same amount in weight as the old-fashioned oats, not volume!

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 pan (no need for greasing), or if using a regular muffin pan, make sure to coat with spray, butter, or coconut oil beforehand.
  • If using a mini muffin pan, reduce baking time to about 13-15 minutes (a toothpick needs to come out clean).

Tools Needed:

Frequently Asked Questions

Can a 12-month-old eat a muffin?

Yes, absolutely! Babies can have muffins (if they are sugar free) since starting solids! However, first make sure that the individual ingredients have been offered first, especially the allergens such as dairy and eggs. I started introducing recipes when both my babies were 9 months old.

How do I cut my 7-month-old muffins?

7-month-old babies still use their palmar grasp, so, if you are doing baby-led-weaning, you can cut the muffins into strips or fingers. If you are feeding the baby, you may offer it in smaller pieces. At around 9-10 months of age, babies develop their pincer grasp. At this age, you may offer the whole muffin or cut into bite size pieces.

If you make this recipe, I would LOVE to see your comments and star rating below!

🥣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 6 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 high-powered blender and blend until smooth (scrape down the sides as needed, it may take several minutes).
  • 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 muffin batter into the muffin tray and bake for 20 minutes until a toothpick comes out clean and the muffins are golden on the edges.
  • Let them cool a bit and move to a wire rack.

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.
  • If using a mini muffin pan, reduce baking time to about 13-15 minutes (a toothpick needs to come out clean).

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!

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