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Healthy Toddler Muffins: Banana Spinach Muffins - Soft, Naturally Sweet, and Easy

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

Ingredients
  

  • 2 large ripe bananas (the spottier, the better)
  • 1 packed cup fresh spinach (baby spinach works best)
  • 2 large eggs
  • 1/3 cup unsweetened applesauce (or plain yogurt)
  • 1/4 cup mild oil (avocado oil, light olive oil, or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 2 tablespoons pure maple syrup or honey (optional, for older toddlers)
  • 1 1/2 cups white whole wheat flour (or half all-purpose, half whole wheat)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine sea salt
  • Optional add-ins: 1/4 cup mini chocolate chips, 1/4 cup raisins, or 2 tablespoons ground flaxseed

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.
  2. Blend the greens and wet ingredients: In a blender, add bananas, spinach, eggs, applesauce, oil, vanilla, and maple syrup or honey (if using). Blend until completely smooth and bright green.
  3. Whisk the dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. Stir in ground flaxseed if using.
  4. Combine gently: Pour the blended mixture into the dry ingredients. Stir with a spatula until just combined. Don’t overmix. Fold in raisins or mini chips if using.
  5. Fill the cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  6. Bake: Bake for 14–18 minutes, or until the tops spring back when touched and a toothpick comes out clean or with a few moist crumbs.
  7. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps them set and keeps the texture soft.
  8. Serve: For toddlers, you can halve or quarter the muffins. Pair with yogurt, nut butter, or a little fruit for a balanced snack.