Spinach Banana Muffins
These Spinach Banana Muffins are naturally sweetened, baby-led weaning friendly, nut and dairy free, and are a great snack or breakfast for toddlers!
Ingredients
- 3 cups baby spinach
- 1 1/2 cups unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 ripe bananas
- 2 eggs
- 1 ½ cups all-purpose flour, (I like using Trader Joe's Organic Unbleached Flour)
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with non-stick muffin liners. If you don't have non-stick liners, be sure to spray the liners with a vegetable oil spray so the muffins don't stick. Set aside.
- In a high-speed blender, blend the spinach, applesauce, and vanilla until smooth.
- Next, add the bananas and eggs and blend again until smooth.
- Mix the flour, baking powder, baking soda, and cinnamon in a large bowl.
- Add the blender mixture to the dry ingredients and stir to combine, being careful not to overmix.
- Scoop the muffin batter into the muffin cups, filling each muffin liner to the brim.
- Bake for 18 minutes or until a toothpick comes out clean when pierced in the center of a muffin.
Notes
Yummy add-ons: chia seeds, hemp hearts, chocolate chips, or blueberries!
The muffins taste great with a dollop of nut butter on top when serving!
How to Store: Store muffins in an air-tight container or Ziploc bag in the fridge for up to 5 days. I love warming my muffins up for about 20 seconds and slathering a little butter or nut butter on them!
How to Freeze: Allow muffins to cool completely before storing. Once cooled, transfer to a freezer-safe air-tight container or bag for up to 3 months. Thaw on the countertop at room temperature or heat in the microwave until heated through.
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