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Healthy Toddler Banana Muffins Recipe (Easy Oatmeal & Spinach Banana Muffins for Toddlers) - Soft, Wholesome, and Fuss-Free

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 3 large ripe bananas (the spottier, the better)
  • 1 cup baby spinach, packed (a generous handful)
  • 2 eggs (or flax eggs for egg-free)
  • 1/3 cup milk of choice (dairy or unsweetened non-dairy)
  • 1/4 cup melted coconut oil or neutral oil (or melted butter)
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup or honey (optional; skip honey for under 1 year)
  • 1 1/2 cups rolled oats (old-fashioned)
  • 3/4 cup whole wheat flour (or all-purpose, or a 1:1 gluten-free blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Optional mix-ins: mini chocolate chips, blueberries, or hemp seeds

Method
 

  1. Prep the pan: Preheat oven to 350°F (175°C). Grease a mini muffin tin or line with mini paper liners. This recipe makes about 30–36 mini muffins or 12 standard muffins.
  2. Blend the wet ingredients: In a blender, add bananas, spinach, eggs, milk, melted oil, vanilla, and maple syrup or honey (if using). Blend until completely smooth and green, about 30–45 seconds.
  3. Combine dry ingredients: In a large bowl, whisk oats, flour, baking powder, baking soda, cinnamon, and salt until well mixed.
  4. Make the batter: Pour the green mixture into the dry ingredients. Stir gently with a spatula until just combined. Avoid overmixing—some small lumps are fine.
  5. Add mix-ins (optional): Fold in 1/4–1/3 cup mini chocolate chips, blueberries, or seeds if you’d like. Keep mix-ins small for toddler safety.
  6. Fill the tins: Spoon batter into the prepared muffin cups, filling each about 3/4 full. The batter is thick—use two spoons for easier scooping.
  7. Bake: For mini muffins, bake 12–15 minutes. For standard muffins, bake 18–22 minutes. They’re done when a toothpick comes out clean or with a few moist crumbs.
  8. Cool completely: Let muffins rest in the pan for 5 minutes, then transfer to a wire rack. Cooling helps them set and prevents crumbling.
  9. Serve: Offer whole for older toddlers or cut into halves/quarters for beginners. Spread with a thin layer of yogurt or nut/seed butter if desired.