If you have a picky eater on your hands like I do, then you are constantly trying to find meals they will enjoy. Food that won’t end up on the floor. Food that won’t be smushed by little hands. Food that is nutritional and also healthy.
Lately, I’ve been focused on ways to squeeze veggies into their diet. During the warmer months, I relied on smoothies. Smoothies with spinach, kale or lettuce. Then I decided to try some spinach muffins and the whole family ate them. That’s a win in my book.
Spinach Muffins For Toddlers
- 2-2 ½ – ripe bananas
- 5 oz – frozen spinach
- 5 ½ oz – milk
- 3 tbsp – maple syrup
- 1 large egg
- 1 cup – rolled oats
- 1 cup – whole wheat flour
- 2 tsp – baking powder
- 1 tsp – vanilla extract
- butter or oil for muffin tray
- Preheat oven to 350 F and grease the muffin pan with butter
- Blend the banana, spinach and milk in a blender or food processor until completely pureed. It will resemble a smoothie.
- Pour the smoothie mix into a large bowl. Add the egg, maple syrup and vanilla extract then whisk.
- Combine all dry ingredients into the large mixing bowl. Gently mix with a wooden spoon.
Dry ingredients includes: rolled oats, flour and baking powder.
- Spoon the batter into the muffin pan and bake for approximately 20 minutes, or until the muffins are firm to the touch on top.
- Cool and serve
- Store in an airtight container for 2-3 days or freeze.
This recipe has a large component of bananas. When combined with the mild taste of spinach, your toddler will barely taste the veggies. This also means the bananas will keep the muffins from being dry but more on the moist side.
Keep in mind these muffins will not be super sweet or fluffy like a cake due to the ingredients used. With this recipe, a few items can be substituted. For example, honey for maple syrup. A milk alternative can be used or a different flour.
Hope you enjoy this recipe and share your thoughts!