Go Back

Spinach Muffins Toddler: Banana Spinach Muffins for Toddlers - Soft, Sweet, and Easy

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

Ingredients
  

  • 2 medium very ripe bananas (the spottier, the better)
  • 2 cups fresh baby spinach, packed
  • 1/2 cup milk (dairy or unsweetened non-dairy)
  • 1/4 cup mild oil (like avocado, canola, or light olive oil) or melted butter
  • 1 large egg (or flax egg: 1 tbsp ground flax + 3 tbsp water)
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup or honey (skip honey for kids under 1 year)
  • 1 1/2 cups flour (all-purpose, white whole wheat, or a 1:1 gluten-free blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon (optional but tasty)
  • Pinch of salt
  • Optional add-ins: 1/4 cup mini chocolate chips (for older kids), 1/4 cup finely chopped walnuts (for older toddlers, if safe), or 1/4 cup raisins

Method
 

  1. Prep the oven and pan: Preheat to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well. For mini muffins, grease a 24-cup mini muffin tin.
  2. Blend the greens and fruit: In a blender, add bananas, spinach, milk, oil, egg, vanilla, and maple syrup. Blend until completely smooth and bright green. No visible spinach pieces should remain.
  3. Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
  4. Combine: Pour the green mixture into the dry ingredients. Stir gently with a spatula until just combined. A few small lumps are fine. Do not overmix or the muffins can turn dense.
  5. Fold in extras: If using add-ins, fold them in now. Keep amounts modest so the muffins stay soft and toddler-friendly.
  6. Fill the cups: Divide the batter evenly. For regular muffins, fill about 3/4 full. For mini muffins, fill nearly to the top.
  7. Bake: Bake regular muffins for 16–20 minutes or mini muffins for 10–12 minutes. They’re done when a toothpick in the center comes out clean or with a few moist crumbs.
  8. Cool: Let muffins rest in the pan for 5 minutes, then move to a wire rack to cool completely. This helps set the texture and prevents sogginess.
  9. Serve: Offer plain or with a smear of cream cheese, yogurt, or nut/seed butter for extra protein and healthy fats.