Spinach Banana Mini Muffins
Green banana muffins packed with whole grains and a hidden vegetable — freezer-friendly and lunchbox-ready.
Prep
10 min
Cook
15 min
Total
25 min
Yield
18 child portions
Nutrition note
These muffins provide whole grains, fruit and a small vegetable exposure. Eggs contribute protein; spinach adds folate and vitamin K.
Ingredients
- 11 ripe banana
- 21 packed cup (30 g) baby spinach
- 32 large eggs
- 41/3 cup (80 ml) milk
- 52 tablespoons neutral oil
- 61 cup (90 g) rolled oats
- 73/4 cup (90 g) whole-wheat flour
- 81 teaspoon baking powder
- 91/2 teaspoon cinnamon
Method
- 1
Heat the oven to 180°C/350°F. Grease an 18-hole mini-muffin pan.
- 2
Blend banana, spinach, eggs, milk and oil until smooth.
- 3
Stir the oats, flour, baking powder and cinnamon in a bowl. Add the green mixture and fold just until combined.
- 4
Spoon into the pan, filling each cup about three-quarters full.
- 5
Bake for 13–15 minutes, until springy and a toothpick comes out clean. Cool before serving.
Complete the Meal
Pair 2–3 mini muffins with yogurt or a cheese stick and fruit.
Allergens
Contains egg, dairy and wheat. Use allergy-safe alternatives as needed.
Ingredient Substitutions
- Use fortified soy milk for dairy-free muffins.
- Use a 1:1 gluten-free flour blend and certified gluten-free oats for gluten-free muffins.
- For egg-free, use 6 tablespoons aquafaba; expect a slightly denser crumb.
Storage & Reheating
Store airtight at room temperature for 1 day or refrigerate for up to 4 days.
Freezer Guidance
Freeze for up to 2 months. Thaw overnight or microwave briefly until soft and warm.
Picky-Eater Strategy
Call them "green banana muffins" rather than hiding the spinach; serve a tiny spinach leaf on the side for pressure-free exposure.
Little Helper Job
Let your child add muffin cases or spoon batter into the pan.
Evidence-informed draft; pending review by a licensed pediatric dietitian before public health claims are made.