Banana Spinach Toddler-Friendly Muffins

DifficultyBeginner

Naturally-sweetened, moist and flavorful, and really easy to make! Great for lunchboxes and anytime you need a nutritious snack.

These are super easy to make and turn out so moist & flavorful! The spinach and banana in there not only adds in goodness and makes that small bite a nutritious snack, but also ensures your wholewheat muffin doesn't turn out dry.. because who wants a dry muffin! 😉

The carob molasses adds in a bit more natural sweetness to help the banana and give an overall nicely rounded flavor. Great idea for lunchboxes, snacking on the go, and a little extra something for picky eaters currently relying on carbs! Bonus point: they freeze well!

Ok, one last thing, they are a great for kids to join in on making them in the kitchen. They will enjoy packing in all the ingredients in the blender, and a gentle low-stress way to offer some exposure to spinach & banana for kids who find them challenging. Did you know that the more a child is exposed to vegetables, and when they're involved in prepping their food, the more likely they will try them! Scroll down to watch mini chef Simsom prep her first batch 🙂

 

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Yields15 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 large ripe banana
 1 cup frozen spinach
 1 egg
 ¾ cup milk of choice
 ¼ cup melted coconut oil or butter
 ½ cup carob molasses(can be replaced by other liquid sweeteners)
 1 tsp vanilla extract
 2 cups wholewheat flour
 2 tsp baking powder
 ½ tsp baking soda
 1.50 tsp cinnamon
1

Preheat oven to 180 degrees, and line a muffin pan with paper liners, or brush with tahini to grease.

2

Combine all dry ingredients in a large mixing bowl.

3

Melt butter. Blend the wet ingredients in a blender or food processor
until completely pureed.

4

Pour the puree into the dry ingredient bowl, and fold together gently
until just combined. (Do not over-mix.)

5

Spoon the batter into the muffin pan, and bake for 18-22 minutes, or
until the muffins are firm to the touch on top, but not quite
browning.

6

Cool most or all of the way before serving.

 
 
 
 
 
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A post shared by Rana Cooks by Rana Abou Salman (@rana_cooks)

 

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Ingredients

 1 large ripe banana
 1 cup frozen spinach
 1 egg
 ¾ cup milk of choice
 ¼ cup melted coconut oil or butter
 ½ cup carob molasses(can be replaced by other liquid sweeteners)
 1 tsp vanilla extract
 2 cups wholewheat flour
 2 tsp baking powder
 ½ tsp baking soda
 1.50 tsp cinnamon

Directions

1

Preheat oven to 180 degrees, and line a muffin pan with paper liners, or brush with tahini to grease.

2

Combine all dry ingredients in a large mixing bowl.

3

Melt butter. Blend the wet ingredients in a blender or food processor
until completely pureed.

4

Pour the puree into the dry ingredient bowl, and fold together gently
until just combined. (Do not over-mix.)

5

Spoon the batter into the muffin pan, and bake for 18-22 minutes, or
until the muffins are firm to the touch on top, but not quite
browning.

6

Cool most or all of the way before serving.

Banana Spinach Toddler-Friendly Muffins
IngredientsDirections