Spinach & Banana Muffins

Ingredients

• 1 cup fresh spinach leaves
• 2 ripe bananas
• 2 eggs
• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1 tbsp olive oil
• 1 tsp vanilla extract

Method

1. 01

   Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners or grease well.

2. 02

   Blend 1 cup of fresh spinach leaves with 2 very ripe bananas and 2 eggs in a blender until completely smooth — the batter will be bright green.

3. 03

   Pour the blended mixture into a bowl and stir in 1 cup rolled oats, 1/2 cup whole wheat flour, 1 tsp baking powder, and 1 tbsp olive oil until just combined.

4. 04

   Spoon batter into the prepared muffin tin, filling each cup about 3/4 full.

5. 05

   Bake for 18–20 minutes until a toothpick comes out clean. The green color is a fun surprise! Cool completely before serving.

How to offer

Offer whole mini muffins for self-feeding. The hidden spinach gives these muffins a vibrant green color that babies find visually interesting. Soft texture is ideal for 9-month-olds.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Freeze for up to 2 months.

Nutrition note

High in iron, which is crucial for healthy blood and energy levels. Also, a good source of vitamin A, C, and folates.

Nutrition information is general guidance, not medical advice. Read our nutrition disclaimer