Name: Spinach Banana Muffins for Toddlers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups old-fashioned oats; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 2 ripe bananas; 1/2 cup unsweetened applesauce; 1/4 cup maple syrup or honey; 1 egg; 1 teaspoon vanilla extract; 2 cups fresh spinach; 1/4 cup milk (any kind)

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These Spinach Banana Muffins for Toddlers are a game-changer in my toddler snack routine. They’re naturally sweetened, incredibly moist, and have just the right balance of nutrition and taste to win over picky eaters. With the goodness of bananas, oats, and fresh spinach, they’re an easy and wholesome choice for breakfast, snack time, or lunchboxes. I love how quick they are to make, and since they freeze well, I always keep a stash on hand for busy mornings.

Spinach Banana Muffins for Toddlers

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups old-fashioned oats

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

2 ripe bananas

½ cup unsweetened applesauce

¼ cup maple syrup or honey (I avoid honey for babies under 1)

1 egg

1 teaspoon vanilla extract

2 cups fresh spinach

¼ cup milk (any kind)

Directions

I preheat the oven to 350°F (175°C) and prepare a muffin pan with liners or light oil.

I add the oats to a blender or food processor and blend until they turn into a fine flour.

Then, I add the baking powder, baking soda, cinnamon, and salt and pulse a few times to mix.

I toss in the bananas, applesauce, maple syrup (or honey), egg, vanilla, spinach, and milk.

I blend the mixture until it’s smooth and green throughout.

I pour the batter into the muffin pan, filling each cup about ¾ full.

I bake the muffins for 18–20 minutes, until a toothpick inserted comes out clean.

After baking, I let them cool in the pan for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes 12 muffins.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories: About 110 kcal per muffin

Variations

I sometimes add a handful of mini chocolate chips for a fun treat.

For extra texture, I mix in finely chopped nuts (if allergies aren't a concern).

Swapping applesauce for Greek yogurt makes them even more moist and gives a protein boost.

I’ve used almond milk, oat milk, and cow’s milk—all work just fine.

For added spice, a dash of nutmeg or pumpkin spice gives the muffins a cozy twist.

Storage/Reheating

Once cooled, I store these muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, I place them in a freezer-safe bag and store for up to 3 months. When I’m ready to serve, I reheat in the microwave for about 15–20 seconds, or let them thaw at room temperature.

FAQs

How can I make these muffins egg-free?

I use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) as a great egg substitute. Let it sit for 5 minutes to gel before adding.

Can I use frozen spinach?

Yes, I thaw and squeeze out any excess moisture before blending it into the batter. Fresh is ideal, but frozen works in a pinch.

Are these muffins safe for babies under 1 year?

Yes, if I use maple syrup instead of honey and ensure no added allergens, they’re safe for babies starting solids.

Can I use regular flour instead of oats?

I prefer oats for their texture and nutrition, but whole wheat flour or a gluten-free blend can be used. The texture may be a bit denser.

How do I know when the muffins are done?

I insert a toothpick into the center—if it comes out clean or with a few crumbs, they’re ready. They should also spring back lightly when touched.

Conclusion

These spinach banana muffins are one of my favorite go-to recipes for toddlers—and honestly, I snack on them myself! They’re packed with hidden veggies, naturally sweetened, and so easy to make. Whether I need a quick breakfast or a mess-free snack, these muffins always deliver. I love having a healthy, homemade option I can feel good about serving.

Recipe:

Spinach Banana Muffins for Toddlers

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Author: Cheryl
Total Time: 30 minutes
Yield: 12 muffins
Diet: Gluten Free

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Description

These spinach banana muffins are a toddler-friendly snack made with wholesome ingredients like oats, bananas, and fresh spinach. Naturally sweetened and gluten-free, they're perfect for breakfast, snack time, or lunchboxes.

Instructions

Preheat the oven to 350°F (175°C) and prepare a muffin pan with liners or lightly grease it.
Add oats to a blender or food processor and blend until they become a fine flour.
Add baking powder, baking soda, cinnamon, and salt to the blender and pulse to mix.
Add bananas, applesauce, maple syrup (or honey), egg, vanilla, spinach, and milk.
Blend the mixture until smooth and green throughout.
Pour the batter into the muffin pan, filling each cup about ¾ full.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.