Spinach Banana Muffins

Craving easy, tasty spinach banana muffins that toddlers and kids will actually love?

These spinach banana muffins are a huge hit with my kids! They’re delightfully moist, naturally sweet but not too sugary, making them a perfect choice for breakfast or a quick snack.

This muffin recipe has become one of our go-to favorites because it’s simple, wholesome, and I almost always have everything in my kitchen to whip it up.

Plus, it’s flexible! You can switch out sweeteners and oils based on what you have or like best. I’ve included some easy swap options since sometimes pantry staples can be tricky to find these days.

Ingredients you’ll need for these spinach banana muffins:

• 2 1/2 cups white whole wheat flour (you can also use all-purpose or regular whole wheat flour)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 3/4 cup coconut sugar (or swap in honey, pure maple syrup, or even granulated sugar)
• 3/4 cup milk of your choice (I typically use whole milk for richness)
• 1/4 cup melted coconut oil (butter or olive oil work great too) – let it cool slightly before mixing
• 1 teaspoon vanilla extract
• 2 cups fresh spinach (thawed frozen spinach works just fine as a substitute)
• 2 very ripe bananas – the riper, the better for sweetness
• Optional: 1/2 cup chocolate chips for a little fun twist!

Instructions:

• First, set your oven to 350°F and prepare your muffin tin by lining it with liners or greasing it well. I personally love using silicone liners—they make peeling muffins off a breeze!
• In a large bowl, whisk together your dry ingredients: the flour, baking powder, baking soda, salt, and coconut sugar until evenly mixed.
• In your blender, combine the egg, milk, oil, vanilla extract, bananas, and spinach. Blend thoroughly until you get a smooth, green batter.
• Pour the blended spinach and banana mix into your dry ingredients. Stir gently just until combined—be careful not to overmix, or your muffins might turn out dry.
• If you’re adding chocolate chips, fold them in now for some melty deliciousness.
• Spoon the batter into your muffin tin, filling each cup about two-thirds full so there’s room to rise.
• Bake for roughly 16 to 18 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean.
• Allow the muffins to cool completely before peeling off the liners. Silicone liners make this part so easy, reducing any muffin crumbling.

At my house, these muffins disappear within a day – unless I make a double batch, then there’s some left to share! My toddlers and even the adults can’t get enough of them.

If you have extras, no worries! These muffins freeze beautifully for up to 3 months. Just pop one in the microwave for a quick warm snack whenever you need it.

These muffins work beautifully as a wholesome snack between meals or even paired with breakfast or lunch to boost nutrition for your little ones.

I’m sure you and your family will love these spinach banana muffins as much as we do!

Looking for more toddler and kid-friendly food ideas? I’ve got plenty of tried-and-true recipes coming your way, all designed to be low-fuss and kid-approved.

Storage Tips

Keep your spinach banana muffins fresh by storing them in an airtight container at room temperature. They’ll stay soft and tasty for up to 2 days. If your kitchen tends to be warm or humid, pop them in the fridge to extend their life by a day or two—just bring them back to room temp before serving for the best flavor!

Make-Ahead Tips

These muffins are perfect for busy mornings! You can make the batter the night before and keep it covered in the fridge so all you have to do is bake them fresh in the morning. Alternatively, bake a big batch ahead and freeze them individually wrapped. When you’re ready, just thaw or zap in the microwave for a minute, and enjoy warm, homemade muffins with zero stress.

Variations

• If you want to sneak in even more veggies, try adding shredded zucchini or carrots along with the spinach.
• Swap the bananas for applesauce if your kids prefer; it’ll keep the muffins moist and sweet.
• For a nutty touch, add 1/4 cup chopped walnuts or pecans (be sure no nut allergies first!).
• To make these gluten-free, try a blend of oat flour and almond flour, but expect a slightly different texture.
• Feel free to leave out the chocolate chips to keep these purely fruit and veggie-focused, or swap them for raisins or dried cranberries.

Serving Suggestions

These muffins shine on their own as a grab-and-go snack or breakfast. Pair them with a smear of nut butter or cream cheese for extra protein. They’re also fantastic with a side of fresh fruit or yogurt for a balanced meal. At lunch or dinner, try serving them alongside soup or a salad for a kid-friendly veggie boost.

Recipe FAQs

• Can I use frozen spinach? Absolutely! Just thaw and squeeze out as much water as possible before blending.
• How ripe should the bananas be? Really ripe bananas with brown spots work best because they add sweetness and moisture.
• Can I replace coconut sugar? Yes, honey, maple syrup, or regular granulated sugar can be used. For liquid sweeteners, reduce the milk slightly to keep batter consistency.
• What if I don’t have a blender? You can finely chop the spinach and mash the bananas by hand, then mix thoroughly with the wet ingredients.
• How do I store leftovers? Store muffins in an airtight container for a day or two or freeze them for easy long-term storage.
• Can I make these vegan? Sure! Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and swap the milk and oil for plant-based versions.