Kid-Friendly Spinach Muffins
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Whip up a batch of these tasty and kid-friendly spinach muffins with your leftover spinach and banana. Make sure you check our full list of cooking recipes for kids, too.
I don’t know what it is about these muffins, but my kids love them. Apparently, they are not anti-green food. At least, not this green food. I think it has something to do with the mashed banana (I usually raid my freezer stash).
This recipe calls for half white whole wheat flour. I have used all whole wheat without any problems. If your family is used to the whole wheat flavor, I say go 100%.
What is in kid-friendly spinach muffins?
These muffins are basically a banana muffin with pureed banana. They taste sweet – thanks to the banana – but pack in those extra greens your kids need in their diets. Some kids like to call them “hulk muffins”, which is fun, too.
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Kid Friendly Spinach Muffins
Ingredients
- 1 Cup White Whole Wheat Flour
- 1 Cup All Purpose Flour
- 3/4 Cup Sugar
- 2 Tablespoons Ground Flax Seed Meal
- 2 Teaspoons Baking Powder
- 1/2 Teaspoons Baking Soda
- 1 1/2 Teaspoons Ground Cinnamon
- 1/2 Teaspoons Salt
- 1/4 Cup Coconut Oil Softened
- 3/4 Cup Milk
- 6 Ounces Fresh Baby Spinach
- 2 Ripe Bananas Mashed
- 2 Teaspoons Vanilla Extract
Instructions
- Preheat your oven to 350 degrees. Line 2 muffin tins with 16 muffin liners.
- In a large bowl, combine the white whole wheat flour, all purpose flour, sugar, flax seed meal, baking soda, baking powder, cinnamon and salt. Set aside.
- Combine the coconut oil, milk, and spinach in a blender and puree on high until smooth. Add the banana and vanilla and blend just until combined.
- Make a well in the flour mixture and pour the spinach mixture in the center. Fold just until combined, a few spots of flour left over is okay. The batter should be lumpy.
- Fill each muffin cup 3/4 of the way full.
- Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.
Nutrition
We love these kid-friendly spinach muffins because they are healthy and taste great.
How do I store these?
Hi Emily! You can store them in an air-tight container at room temperature for up to 3 days. Any longer than that, I recommend freezing them.
Amy advice on making for my kiddo who is gluten and dairy free? Suggested subs?
I’m sorry Jessica. I’m not sure how to make those alterations to the recipe. If you find a solution, please let me know and I will add a note in the recipe for any other parents in the same boat.
I seriously cannot wait to try these!! They sound delicious!
Oh I need to try these on my kids!! They look tasty and will be perfect for on the go summer breakfasts or snacks!