Spinach Banana Muffins

Looking for easy and delicious spinach banana muffins that are toddler and kid-friendly?

These spinach banana muffins are one of my kids’ favorite muffin recipes. They are moist, sweet (but not overly sweet), and make the perfect snack or breakfast!

This spinach muffin recipe is one of our staple muffin recipes – it’s so good and I usually have all the ingredients on hand to make it.

This recipe is adaptable to use what sweeteners and oils you have or prefer. I’ve listed some alternatives since I know it’s hard to find certain items in grocery stores right now.

Spinach Banana Muffins

Ingredients for the spinach banana muffins:

2 1/2 cups white whole wheat flour (all-purpose or whole wheat will work also)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
3/4 cup coconut sugar (honey or pure maple syrup would work- or granulated sugar)
3/4 cup milk of choice (I used whole milk)
1/4 cup melted coconut oil (butter or olive oil would work too) – slightly cooled
1 teaspoon vanilla extract
2 cups fresh spinach (frozen would work if thawed first)
2 very ripe bananas
1/2 cup chocolate chips (optional)

Instructions:

Preheat the oven to 350 degrees F. Line muffin tin with liners or grease muffin tin well. I like to use silicone liners because they peel off muffins really easily.
Mix dry ingredients (flour, baking powder, baking soda, salt, and coconut sugar)
Add the egg, milk, oil, vanilla, bananas, and spinach to blender. Blend well until smooth.
Pour spinach mixture into the dry ingredients and mix (don’t overmix or muffins can be dry).
Fold in chocolate chips.
Scoop batter into the muffin tins. Fill about 2/3 full.
Bake for 16-18 minutes or until a tooth-pick comes out clean.
Let the muffins cool completely before peeling the wrapper off. These work well with silicone liners and makes them very easy to peel off.

Spinach Banana Toddler and Kid Muffins