Healthy Moist Spinach Muffins for Kids and Babies (Print version)
Soft green blender muffins made with oats, banana, yogurt, and spinach for baby-led weaning, toddler snacks, and lunch boxes.
# Ingredients:
Dry ingredients
01 -
2 cups (200 g) certified gluten-free rolled oats
02 -
1 1/2 teaspoons baking powder
03 -
1/2 teaspoon baking soda
04 -
1 teaspoon ground cinnamon
Green blender mixture
05 -
2 medium very ripe bananas, about 240 g peeled
06 -
1/2 cup (120 g) unsweetened applesauce
07 -
2 large eggs
08 -
1/2 cup (120 g) plain whole-milk Greek yogurt
09 -
2 tablespoons avocado oil or melted coconut oil
10 -
1 teaspoon vanilla extract
11 -
2 cups (60 g) packed fresh baby spinach
12 -
1-2 tablespoons whole milk or unsweetened nondairy milk, only if needed
For the pan
13 -
Cooking spray or a little oil for greasing
# Instructions:
01 -
Heat the oven to 375°F. Grease a 24-cup mini muffin pan well, or use silicone liners.
02 -
Add the oats, baking powder, baking soda, and cinnamon to a high-speed blender. Blend until the oats look like a coarse flour.
03 -
Add the bananas, applesauce, eggs, yogurt, oil, vanilla, and spinach. Blend until smooth and bright green, stopping once or twice to scrape down the sides.
04 -
Let the batter rest for 3 minutes. If it is very thick, blend in 1 tablespoon milk at a time until it looks like thick pancake batter.
05 -
Scoop the batter into the prepared pan, filling each cup about two-thirds full. Do not overfill, or the centers may stay gummy.
06 -
Bake mini muffins for 10-12 minutes, until the tops spring back and a tester comes out mostly clean. Standard muffins take about 16-18 minutes.
07 -
Cool in the pan for 10 minutes, then move to a rack. Serve warm or fully cooled, cut into age-appropriate pieces for babies.
# Good to know:
01 -
Makes 24 mini muffins or about 12 standard muffins.
02 -
Use certified gluten-free oats if serving someone who needs gluten-free food.
03 -
For babies under 12 months, do not add honey.