Kid-Friendly Spinach Muffins

As an Amazon Associate I earn from qualifying purchases.

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).

Kid Friendly Spinach Muffins Recipes from My kids love these!
A picture showing the cover images for all three cookbooks written by Aileen Clark.

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.

Kid Friendly Spinach Muffins Recipes from My kids love these!

Kid Friendly Spinach Muffins Recipes from My kids love these!

Kid Friendly Spinach Muffins

Aileen Clark
A sweet and healthy kid-friendly banana muffin made with spinach.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 16 muffins
Calories 157 kcal


  • 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


  • 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.


Calories: 157kcal
Tried this recipe?Let us know how it was!
Kid Friendly Spinach Muffins Recipes from My kids love these!

We love these kid-friendly spinach muffins because they are healthy and taste great.

Leave a Reply

Your email address will not be published.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

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. 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.

    1. 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.

  1. Oh I need to try these on my kids!! They look tasty and will be perfect for on the go summer breakfasts or snacks!