Spinach Muffins (For Picky Eaters!)

If you’ve tried a green smoothie before, you probably won’t be surprised to hear that the same concept can be applied to muffins. I started experimenting with this idea when my son was just a toddler, so we’ve literally been making them for 10 years now!

Here’s what I’ve learned in that time:

• Eggs = fluffy muffins. I used to make this recipe with fewer eggs, but I’ve found that adding more not only adds more protein, but it also makes them fluffier. Win-win!
• No flour is required. Since I started making this recipe for children, I wanted them to be as healthy as possible (while still tasting like a real muffin). You can use nourishing ingredients, such as rolled oats, peanut butter, and honey, and still achieve a fluffy muffin texture.

The spinach blends seamlessly into the muffin batter, so you’d never know it’s in there, aside from the bright green color. Give them a fun name, like “Hulk” muffins or “Ninja Turtle” muffins, and they’ll get gobbled up in no time!

⭐⭐⭐⭐⭐ Featured Review

“Super easy to make and every picky eater in the house devoured them in 2 days.” – Dana

Why You’ll Love These Spinach Banana Muffins

• They are easy to make. Just toss the ingredients into a blender and blend until the batter looks smooth. You can pour it directly from the blender pitcher into a greased muffin pan, eliminating the need for an extra bowl to clean.
• They taste amazing. These muffins are lightly sweetened with honey, so they have a sweet flavor without tasting like spinach. You can add in a few mini chocolate chips to make them a more appealing snack, if you like! 
• They are allergy-friendly. These muffins are dairy-free, oil-free, and gluten-free when you use certified gluten-free oats.
• They are easy to customize. If you want to use a different nut butter, like almond butter or even sunflower seed butter, feel free!

Spinach Muffin Ingredients

Here’s what you’ll need:

• Fresh spinach. Using fresh baby spinach will yield the most neutral flavor, as frozen spinach is often cooked before freezing and tends to have a more concentrated taste. (If you need to use frozen, use less than this recipe calls for.)
• Rolled oats. You can use quick cooking or old-fashioned rolled oats, but if you need a gluten-free recipe, make sure they are “certified gluten-free” to avoid contamination during processing.
• Eggs. This recipe assumes you’re using large eggs. Not only do they add protein, but they also create the fluffy texture you’ll love. (Don’t swap these for flax eggs or you’ll wind up with gooey muffins.)
• Banana. Thanks to its natural sweetness, you won’t need as much added sweetener. It also adds moisture, so you won’t need to add oil.
• Peanut Butter. This adds protein and replaces the oil that muffin recipes usually call for. If you prefer to avoid peanuts, almond butter or sunflower butter can be used as a substitute.
• Honey. This natural sweetener pairs well with the other flavors in this recipe.

Safety Note: If you are using these muffins for baby-led weaning, and your child is under 1 year old, you might want to use maple syrup as the sweetener, since honey is not recommended for children under 1 year old.

How to Make Spinach Banana Muffins

Step 1:

Preheat your oven to 350ºF and grease a mini muffin pan with cooking spray. (Or you can prepare a standard muffin pan if you prefer.) Alternatively, you can use muffin liners for easy removal later.

In a high-speed blender, combine the eggs, peanut butter, banana, spinach, rolled oats, honey, baking powder, cinnamon, and salt. Blend until the mixture is very smooth, with no large pieces of spinach remaining. 

Stop and scrape down the sides of the blender, as needed, to keep everything blending smoothly. 

Step 2:

Pour the batter into the muffin cups, and add any toppings you like, such as chocolate chips or raisins. 

Bake the muffins at 350ºF for 20 to 25 minutes. (Mini muffins should be done in 20 minutes; larger muffins will need 25 minutes.) You’ll know they’re done when the centers puff up and feel firm to a light touch.

Step 3:

Let the muffins cool in the pan for at least 20 minutes. If you didn’t line the pan, gently run a knife around the edges of each muffin to help loosen them from the pan, then lift them out. 

Serve these spinach banana muffins at room temperature or chilled from the fridge.

Storage Tips

Leftover muffins will keep well in an airtight container in the fridge for up to 5 days. You can also store them in the freezer for up to 3 months. (Thaw in the refrigerator overnight before serving again.)

More Recipes to Try

• Frozen Banana Bites
• Granola Bars
• Baked French Fries

If you try this spinach muffin recipe, please leave a comment and star rating below letting me know how you like it!