Sweet Spinach Muffins With Banana

Oh, these spinach muffins are one of our very favorite toddler muffins. And they’re one of the most popular recipes on my entire site! I know I’ve written about how we actually don’t need to pack kale and spinach into every bite our kids eat, but I love making nutritious versions of foods our kids already like. Like muffins. I also know that the color green can be a huge red flag to many kids, so I like to try to use the color to my advantage in fun foods—like these spinach muffins, which are fun (because, muffins!) and they taste like a favorite banana bread muffin. You can call these Hulk Muffins, Monster Muffins, Green Smoothie Muffins, or any fun name you come up with! Made with nutritious ingredients, these muffins for kids are naturally sweet from banana and have a dose of Vitamin A and C from spinach or kale. They also have fiber from whole grains and protein, so they’re a nice meal component that will provide long lasting energy for your busy kids. They’re great for toddler breakfast paired with a toddler smoothie or milk, as a snack, or packed in a kids lunch box. They’re similar to my Spinach Banana Pancakes—super nutritious and super yummy!

Ingredients You Need

To make these spinach muffins you’ll need to have the following ingredients on hand and ready to go. Sign up for our email updates to get tips and ideas sent to your inbox.

Ripe banana: Bananas with brown spots will add lots of sweet flavor to this recipe. Spinach: You can use fresh baby spinach or fresh regular spinach. Or you can freeze spinach and use that, too. Milk: You can use whole milk, low-fat, or any nondairy milk that you prefer to bake with. Honey: Swap in maple syrup if desired (and for kids under age 1). Eggs: I use large eggs in my cooking and baking, so that’s the size that I use here. (See below for the egg-free option.) Rolled oats: I like to add oatmeal to the recipe for additional nutrition. It blends into the mixture nicely, too. (You can also use oat flour.) Baking soda: Be sure to use fresh, active baking soda in this recipe to ensure that the muffins bake through completely and they rise nicely. (Baking soda works best in this recipe, not baking powder.) Whole-wheat flour: I like to use whole-wheat flour here since it adds whole grains and works well with the moisture content in the rest of the spinach muffin batter. Mini chocolate chips: These are optional to add on the top or to mix into the batter to add extra sweetness. Or try a few blueberries or raisins.

Ingredient Swaps

Egg-free: Omit the eggs. Increase banana to 1.5 cups. Gluten-free: Try King Arthur’s gluten free flour blend instead of the regular flour. Dairy-free: Opt for your favorite unsweetened nondairy milk. To make with frozen spinach, thaw the spinach, squeeze very dry, and measure out ¼ cup. Banana-free: If you can’t do banana, do apple butter, a thick applesauce, or sweet potato baby food puree instead.

Step-by-Step Instructions

Here’s a look at the simple process involved in making this spinach muffin recipe for kids so you know what to expect. Scroll down to the bottom of this post to see the full recipe, including the amounts and the timing.

Serving Suggestions

These muffins for kids (which I happily eat myself, too!) are delicious warm out of the oven or chilled, so see what you and the kids like. The ripe banana adds natural sweetness to these spinach banana muffins, And though there’s a load of fresh spinach in these, they taste like a treat. They aren’t super sweet like most bakery muffins are, but they are always a big hit with my kids…especially with a few mini chocolate chips on top. Pair with a Yogurt Drink, Homemade Fruit Cup, or even some Vanilla Yogurt. You can also serve topped with peanut butter, butter, or a little jam.

How to Store

You can store the spinach muffins in an airtight container in the fridge for 3-5 days and eat cold or slightly warmed. Or store in a zip top bag with as much air removed as possible in the freezer for up to 3 months. Thaw overnight in the fridge or at room temperature.

Best Tips for Success

Use very ripe bananas with brown spots for the best natural sweetness. To make for a baby, as an early finger food, or as a baby muffin, omit the honey and use an additional 2 tablespoons milk. Omit the chocolate chips. Dairy-free: Use unsweetened nondairy milk and a neutral oil instead of butter. Gluten-free: Try King Arthur’s gluten free flour blend. Egg-free: Omit the eggs and use 1½ cups sliced banana. To make as mini muffins, use a 24-cup mini muffin pan and bake for 12-14 minutes, or until a cake tester inserted into the center comes out cleanly. To make these with kale, I prefer using kale that’s been frozen since it tastes less green. Simply wash, dry, and store it in a zip-top bag in the freezer. Crush gently in the bag and measure with a measuring spoon. (I use it in smoothies this way, too!) Baby spinach usually has a milder flavor when used fresh. You can stir ⅓ cup chocolate chips into the batter before baking, or sprinkle some on top depending on your preference. You can also just omit them. If you have more spinach to use, try Spinach Pasta Sauce or Spinach Grilled Cheese.

Please comment and rate the recipe below if you make it—I’d love to know what you and your kids think!