Spinach Banana Muffins

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These spinach banana muffins taste like banana muffins and have a bright and vibrant green color from the spinach. They are sweetened just with overripe bananas, making them a great naturally sweetened treat. They are great for baby-led weaning, freeze well, and make a great breakfast or snack!

Spinach banana muffins served on a wooden plate. Some muffins cooling on a wire rack in the background.
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Spinach contains so many health benefits making it great to add to different foods. Spinach gives baked goods a naturally bright green color that adds a fun twist to normal muffins! There are so many ways to incorporate spinach into both sweet and savory recipes like in these simple spinach recipes for kids.

If you have some leftover spinach after making these muffins, make sure to also try out these spinach banana waffles, spinach crepes, and these homemade spinach apple puffs!

What You’ll Need

Here is what you’ll need to make these spinach banana muffins:

Ingredients to make spinach banana muffins.
  • Spinach: For added nutrients and vitamins. The main star ingredient that gives these muffins that bright green color. Use leftover spinach to make this creamy spinach banana smoothie!
  • Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these spinach banana muffins gluten-free.
  • Cinnamon: Warm spice for added flavor.
  • Baking Powder/Soda: Leavening agents to help the muffins rise.
  • Salt: To preserve the freshness of the muffins and balance out the flavors.
  • Bananas: The main source of sweetness for these muffins. Try to use bananas that are very ripe with several brown spots. The riper the bananas, the sweeter the muffins!
  • Milk: I used whole milk in this recipe, but dairy-free alternatives work as well.
  • Egg: Used as a binder to help hold the muffins together.
  • Vanilla: To enhance the natural sweetness in these muffins.
  • Oil: I used extra light-tasting olive oil, but any mild-tasting oil works as well.

See the recipe card below for full information on ingredients and quantities.

Recipe Substitutions & Additions

  • Milk: You may substitute the milk with any dairy-free alternative such as oat milk or coconut milk.
  • Eggs: You may replace the egg with a flax egg. To make a flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture. The muffins will be slightly more moist on the inside using a flax egg, but will still have a similar taste. You may also replace the egg with a liquid egg replacer like the brand Just Egg.
  • Oil: I used extra light-tasting olive oil in this recipe, but it may be replaced with coconut oil or any other type of mild-tasting oil. It may also be substituted with equal parts melted butter.
  • Salt: The salt is an optional ingredient and may be omitted. I find that including it helps preserve the freshness of the muffins at room temperature, but it is not needed.

Step By Step Instructions

Steps to make spinach banana muffins. Specifics provided in recipe card.

STEP 1: Blend oats into a flour and combine in a bowl with baking powder, baking soda, salt, and cinnamon (Image 1)

STEP 2: Blend the milk, spinach, vanilla, oil, egg, and banana until combined (Image 2)

STEP 3: Pour the spinach mixture on top of dry ingredients and stir until combined. Do not overmix the batter, just mix it enough until it is all incorporated (Image 3).

STEP 4: Pour into a mini muffin pan and bake at 375 degrees F for about 15 minutes or until a toothpick inserted comes out clean. If using a normal-sized muffin pan, bake a few minutes longer (Image 4).

Storage Instructions

Let the muffins completely cool and store them in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. To freeze, store in a freezer-safe Ziploc bag once cooled for up to 3 months. To reheat, simply microwave the muffins for 20-30 seconds, or until warmed through!

Spinach banana muffins served on a wooden plate

Tips For Success

  • This recipe makes 24 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
  • I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat it with a cooking spray beforehand. 
  • I love using this nutribullet blender to blend the ingredients into a smooth batter!
  • I like to use very ripe bananas with several brown spots, The riper the bananas, the sweeter the muffins. If you prefer a sweeter muffin, add 1-2 tablespoons of maple syrup to the batter.
Spinach banana muffins served with strawberries and yogurt

Recipe FAQs

Can I mix these ingredients by hand?

This recipe requires the use of a blender so that the spinach can be fully incorporated into the batter. Be sure to blend well on high speed so that there are no chunks and the batter is smooth.

Can I bake these in a full-size muffin pan instead of a mini one?

Yes! If you are baking full-sized muffins, bake the muffins for 20-25 minutes, or until a toothpick inserted comes out clean.

What can I add if I prefer these muffins to be sweeter?

These muffins were designed for babies to eat, but if you are making them for a toddler or adult, feel free to add in 2-3 tablespoons of maple syrup or honey for added sweetness! Note: Honey should not be offered to babies under the age of 1.

Other Muffin Recipes You’ll Love

If you tried these Spinach Banana Muffins please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!

Spinach banana muffins served on a wooden plate. Some muffins cooling on a wire rack in the background.
4.91 from 31 votes

Spinach Banana Muffins

These spinach banana muffins taste like banana muffins and have a bright and vibrant green color from the spinach. They are great for baby-led weaning, freeze well, and make a great breakfast or snack!
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 24 mini muffins

Ingredients 

  • 1 ¼ cups old fashioned rolled oats
  • ½ tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup spinach, packed
  • 2 large overripe bananas
  • 1 egg
  • ¼ cup milk
  • ½ tsp vanilla extract
  • 2 tbsp oil, mild tasting
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Instructions 

  • Preheat oven to 375 degrees F (190 degrees C).
  • Blend oats into a flour and combine in a bowl with baking powder, baking soda, salt, and cinnamon.
  • Blend milk, spinach, vanilla and oil, egg, and banana until combined.
  • Pour the spinach mixture on top of dry ingredients and stir until combined. Do not overmix the batter, just mix it enough until it is all incorporated.
  • Pour into a mini muffin pan and bake at 375 degrees F for about 15 minutes or until a toothpick inserted comes out clean.
  • Remove from the oven and allow the muffins to cool for at least 5 minutes before removing them from the silicone pan. Transfer to a wire rack to fully cool.

Notes

  • This recipe makes 24 mini muffins. You may make regular-sized muffins by adding a few more minutes to the total bake time.
  • I like to use a silicone muffin pan to bake these muffins as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. 
  • I love using this nutribullet blender to blend the ingredients into a smooth batter!
  • I like to use very ripe bananas with several brown spots, The riper the bananas, the sweeter the muffins. If you prefer a sweeter muffin, add 1-2 tablespoons of maple syrup to the batter.

Nutrition

Calories: 41.28kcal, Carbohydrates: 5.72g, Protein: 1.03g, Fat: 1.74g, Saturated Fat: 0.25g, Polyunsaturated Fat: 0.48g, Monounsaturated Fat: 0.91g, Trans Fat: 0.01g, Cholesterol: 7.07mg, Sodium: 46.95mg, Potassium: 69.05mg, Fiber: 0.77g, Sugar: 1.58g, Vitamin A: 138.61IU, Vitamin C: 1.34mg, Calcium: 18.13mg, Iron: 0.3mg
Like this recipe? Rate and comment below!
Until next time, Lily!

About Lily Payen

Hi, I’m Lily! The mama behind Feeding Tiny Bellies. I’m here to help you take some of the stress out of meal times for your little ones. My goal is to create simple recipes with baby in mind that can easily be adapted for the entire family.

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4.91 from 31 votes (14 ratings without comment)

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Recipe Rating




48 Comments

  1. Tella says:

    5 stars
    Hi Lily, I made this recipe last week, using a regular sized muffin tin. I added 2 T honey and 2 T sugar. it was a hit with my husband, daughter and son-in-law. Best of all, it was a hit with my 2 year old granddaughter. Today I’m making it again for a day trip with both of my granddaughters. Thank you!

    1. Lily Payen says:

      Hi Tella! I’m so glad to hear that you all enjoyed these muffins! Thank you for sharing your feedback!😊

  2. Nicole Munoz says:

    5 stars
    Loved these muffins as much as my daughter! We make them all the time for breakfast or snacks. Don’t be fooled by the spinach! They taste amazing!

    1. Lily Payen says:

      I’m so glad that you enjoyed these muffins, Nicole!😊

  3. Meaghan says:

    5 stars
    When I first started feeding my twin toddlers “food”. Feeding Tiny Bellies was my go to! I made these Spinnach Banana pancakes and my kids still love them! They are 2.5 now! Super quick and easy. This is one of our favourites!

    1. Lily Payen says:

      I’m so glad that your little ones enjoy these!😊

  4. Christina says:

    5 stars
    Love this recipe! Even I eat these for breakfast some days! Learned the hard way not to just throw everything into the blender… 🤦🏼‍♀️

    My son has dairy and egg allergies, so I swap it out for almond milk and chia seed “egg” and it needs almost 10-13min more. They are more mushy on the inside but he loves them regardless !

  5. Amanda says:

    5 stars
    My daughter LOVES these muffins and I love how easy they are to make! I’m such a huge fan of all of the feeding tiny bellies recipes and I have a big freezer stash with tons of them I’ve made and are ready to heat up for my daughter to enjoy!

    1. Lily Payen says:

      Hi Amanda! I’m so happy to hear that your little one loves these muffins! Thank you for taking the time to share your feedback!😊

  6. Jocelyn says:

    5 stars
    I love this recipe and have made it countless times for my daughter. I usually add in chocolate chips to make them extra appealing 😉 this site has many wonderful recipes, I have yet to find one I don’t like!

    1. Lily Payen says:

      Hi Jocelyn! I’m so glad to hear that your little one enjoyed these muffins! Thank you for sharing your feedback!😊

  7. Heather says:

    5 stars
    I’m obsessed with your recipes and so are my 15 month old twins! I’ve probably made the puffs and muffins recipes so many times I could have it memorized.

    I was wondering if I could change up the spinach/bananas to other fruits/veggies like the puffs so we could have a variety?

    1. Lily Payen says:

      Hi Heather! I’m so glad to hear that your little one has been enjoying the recipes you’ve tried so far!😊 I haven’t tried altering the fruits combos for these muffins but it should work out if you are using similar textures (ex: swapping spinach for kale) but I wouldn’t swap with a completely different veggie as it may alter the batter too much. I also have an apple muffin that uses applesauce as the base that you could try as well!😊

  8. Lindsay says:

    5 stars
    So so good!

    1. Lily Payen says:

      So glad you enjoyed them, Lindsay!😊

  9. Lia says:

    4 stars
    I was so excited for the results, but they didn’t seem to rise! They stayed small and flat. I did use old fashion oats and didn’t over mix. Could it be from under mixing? It still taste ok but its not cake like inside and more mushy.

    1. Lily Payen says:

      Hi Lia! I’m so sorry to hear that! Did you use a mini muffin pan? Are you sure that your baking powder is fresh and not expired? Usually, old baking powder is the culprit when it comes to muffins not rising, they shouldn’t be mushy inside if they are fully baked. I hope that helps narrow down what may have happened!

  10. Lyss says:

    3 stars
    Followed the recipe exacty (except no salt for baby) not sure where I went wrong but they were sticky inside! I cooked them even 5 minutes longer and still sticky. 🙁

    Taste was good though !

    1. Lily Payen says:

      I’m sorry that they didn’t turn out for you, would love to help troubleshoot! Did you use a mini muffin pan? And this they rise while baking?

      1. Kavya Rao says:

        I had the same issue. I baked for 25 mins, yet they are mushy and bit wet. I am not sure what I did wrong. I used rolled oats but they are probably instant ones. Cooks in about 5 mins on stove top. Is that where I went wrong?

        1. Lily Payen says:

          Hi Kavya! Yes, instant oats don’t work well for this recipe since they cook so quickly and will cause a more mushy texture. I recommend using old-fashioned rolled oats😊