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    MJ & Hungryman ยป Baby/Kid-Friendly Recipes ยป Moist Banana Spinach Muffins

    Moist Banana Spinach Muffins

    By Min On July 4, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

    Share or Save It for Later!

    Jump to Recipe
    Spinach muffin with a bite taken out.

    These healthy spinach muffins with banana are super fluffy and moist in texture and packed with nutrition. They are perfect for babies and kids of all ages.

    Three stacked muffins on a cooking rack.
    Jump to:
    • Spinach Muffins for Babies and Toddlers
    • Ingredients
    • Step-by-Step Instructions
    • Tips for Success
    • Serving Suggestions for Babies and Toddlers
    • Substitutions
    • Storage Tips
    • Fan Favorite Muffins
    • Moist Spinach Muffins

    Spinach Muffins for Babies and Toddlers

    Whenever I develop recipes, I always keep in mind the nutritional needs and eating skills of babies and toddlers in mind.

    Made with simple ingredients, these bright green muffins are naturally sweetened with banana and contain healthy doses of protein, fiber, and fat.

    They are soft and easy for little ones to eat, just like these spinach cakes!

    Enjoy for a quick and easy:

    • breakfast
    • snack
    • or pack for school lunch box

    But these hulk muffins are not just for the little one(s)!

    If youโ€™ve tried any of my recipes, you might be nodding your head up and down at this - While you mightโ€™ve made it thinking it would all be for your little one, before you know it, a lot has made its way into your belly ;).

    And that delights me because creating wholesome baby and toddler-friendly meals that the ENTIRE family can enjoy truly is my passion! I truly hope these will become one of your family's favorite muffins!

    Healthy Baby and Toddler Muffins ALL in one place!

    Ingredients

    All the ingredients laid out on a white background.

    I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

    • Fresh baby spinach - Mild in flavor, it's perfect for muffins and smoothies. I don't recommend using frozen spinach. Not only will the muffins not be this vibrant in color, but they will also turn out too soft.
    • Banana - be sure to use very ripe banana with many brown spots
    • Greek yogurt - use plain and preferably whole fat for best results. If dairy-free, you can use any Greek-style plant-based alternative.
    • Eggs - use room temperature
    • White whole wheat flour - It's the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor. It's a great way to incorporate whole grains into your child's diet.

    Step-by-Step Instructions

    A four image collage of baking process.
    1. In a large mixing bowl, stir together the dry ingredients.
    2. Add all the wet ingredients into a food processor or blender and process until smooth.
    3. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined.
    4. At this point you can stir in the optional sweet potatoes or carrots.
    A two image collage of unbaked and baked muffins.
    1. Divide batter evenly into the muffin cups.
    2. Bake until the inserted toothpick comes out clean. Allow the muffins to cool for 5 minutes before transferring to a cooking rack to cool completely.

    Tips for Success

    Spinach muffin with a bite taken out.
    • Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
    • Take eggs and yogurt out of the refrigerator at least 15 minutes prior to baking. This will help the muffins rise more.
    • Use over ripe bananas - Your muffins will turn out sweeter and moister.
    • After combining the dry and wet ingredients, do NOT over-mix the muffin batter. Mix lightly with a spatula until just combined. Otherwise, you will end up with dense muffins.
    • I highly recommend using a silicone muffin pan! It makes it SO much easier to remove the muffins from the pan and makes cleanup EASY. Note that if using a tin muffin pan, the outside of the muffins will turn brown like you see in the cooking video above. Doesn't make any difference texturally or flavor wise but something to be aware of.
    • If looking to add more flavor and nutrition, try adding grated sweet potatoes or carrots. Just be sure to squeeze out as much liquid from the vegetable as possible.

    Serving Suggestions for Babies and Toddlers

    Bite-sized pieces of muffin, kabocha, and tofu for babies.

    These tender muffins are not very sweet. So if you desire a pretty sweet muffin, add the optional honey, maple syrup, or date syrup (a great no added sugar option). Chocolate chips are a tasty addition, too, for older kids.

    But do try serving them plain at first. My kids love these without any added sugar. You can always drizzle the suggested sweeteners or spread some fruit purรฉes on top.

    Enjoy as is or with nut butter, mashed fruits, more yogurt, etc. 

    Substitutions

    • No white whole wheat flour? You can use All purpose flour or a combination of 1 cup all purpose flour and ยพ cup whole wheat flour. I don't recommend substituting entirely with whole wheat flour as the muffins will turn out more dense
    • Gluten-free? Use a 1:1 gluten free flour or oat flour. Almond flour will not work.
    • Dairy-free? Any plant-based Greek style yogurt and milk (e.g. unsweetened almond milk) will work.
    • Egg-free? In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of warm water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency.
    • Don't like bananas? you can use applesauce, although I haven't tried it. The general rule is ยฝ cup applesauce to replace 1 medium banana. let me know if you try it!

    Storage Tips

    Store the muffins in an airtight container and keep in the refrigerator for 3-4 days. Enjoy cold, at room temperature, or microwave briefly.

    To freeze, I recommend flash freezing. Transfer to an airtight container or freezer bag and store for up to 3 months. Thaw in the refrigerator overnight.

    Fan Favorite Muffins

    • Eggless Banana Muffins
    • Moist Yogurt Muffins
    • Banana Carrot Muffins
    • Blueberry Baby Muffins
    • Savory Vegetable Muffins

    Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

    Spinach muffin with a bite taken out.

    Moist Spinach Muffins

    These healthy spinach muffins with banana are fluffy and moist in texture and packed with nutrition. They are perfect for babies and kids.
    4.96 from 103 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12
    Author: Min | MJ and Hungryman

    Equipment

    • Blender
    • Mixing Bowls
    • Muffin Pan

    Ingredients

    Dry ingredients

    • 2 cups white whole wheat flour (245g) or rolled oats (200g)
    • 1 teaspoon baking powder
    • ยฝ teaspoon baking soda
    • 1 teaspoon cinnamon
    • a pinch of salt

    Wet ingredients

    • ยพ cup whole milk plain Greek yogurt (170g)
    • โ…“ cup milk of choice
    • 2 medium very ripe bananas (240g weighed weighed without peel)
    • 2 eggs
    • 2 cups loosely packed baby spinach
    • 1 teaspoon vanilla extract
    • Optional (for added nutrition and texture): ยฝ cup raw grated sweet potatoes or carrots, see note and/or โ…“ cup finely chopped walnuts
    • Optional for additional sweetness: (3-4 tablespoons maple syrup, honey, or date syrup)

    Instructions

    • Preheat oven to 375 degrees Fahrenheit.
    • In a large bowl, stir together the dry ingredients. If using rolled oats, blend in the food processor until it becomes a fine flour.
    • Add all the wet ingredients into a blender and blend until smooth.
    • Combine the dry and wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be. At this point you can stir in the optional sweet potatoes/carrots and/or nuts.
    • Divide batter evenly into a greased, lined or silicone 12-cup muffin pan.
    • Bake for 20-25 minutes or until an inserted toothpick comes out clean. Allow the muffins to cool for at least 5 minutes before transferring to a cooling rack to cool completely.

    Notes

    • Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
    • Take eggs, milk, and yogurt out of the refrigerator at least 15 minutes prior to baking. This will help the muffins rise more.
    • Be sure to squeeze out as much liquid from the sweet potato/carrots as possible, if using.ย 
    • Theseย  muffins are not very sweet. So if you desire a pretty sweet muffin, add the optional honey, maple syrup, or date syrup. Chocolate chips are a tasty addition, too, for older kids.
    • Store in an airtight container and keep in the refrigerator for 3-4 days. Enjoy cold, at room temperature, or microwave briefly. Can also freeze for up to 3 months.

    Nutrition

    Calories: 108kcal | Carbohydrates: 20g | Protein: 5g | Fat: 1g | Fiber: 3g | Sugar: 3g
    Course Breakfast
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

    « Creamy Scrambled Egg Sandwich
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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, Iโ€™m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Tiffany says

      October 19, 2022 at 10:32 am

      5 stars
      Hi Min,
      Superb recipe! Made it today and the whole family loved it. So thankful you added metric measurement. Our 2 medium size bananas were nowhere near 240g. I added the carrot and macadamia nuts, it was delish.
      Thanks

      Reply
      • Min says

        October 19, 2022 at 8:33 pm

        I'm so glad!! Ooh love the addition of macademia nuts!

        Reply
    2. Lindsay says

      October 17, 2022 at 6:45 am

      Do you use Greek yogurt for texture reasons or health reasons? I have everything to make these, but I grabbed regular yogurt instead of Greek last time we were at the store. Worried itโ€™ll be too runny, but maybe thatโ€™s not an issue?

      Reply
    3. Madeline says

      October 09, 2022 at 7:10 am

      Can I use frozen banana?

      Reply
      • Min says

        October 10, 2022 at 7:48 pm

        My only concern is that the muffins will become too moist. If you really want to use frozen banana, I would thaw and drain off as much excess liquid as possible

        Reply
    4. Sarah says

      September 12, 2022 at 11:47 pm

      5 stars
      Hey Min,

      My picky baby loved this recipe when I made it. For future, wondering if I could substitute Greek yogurt for kefir?
      If I use kefir how much would I put in instead of the yogurt?
      Thanks!

      Reply
      • Min says

        September 13, 2022 at 5:49 am

        Yes! you can add the same amount ๐Ÿ˜‰

        Reply
    5. Linh says

      September 07, 2022 at 9:05 am

      Not sure where I went wrong but mine came out on the dry side. I followed your recipe with a substitute of eggs, using the flax seed method instead. I also used whole wheat flour which I'm not sure if that's the reason why mine came out drier. I ended up having to increase the milk to 3/4 cups to make it not dry and a bit soft. Any advice/suggestions? Thanks.

      Reply
      • Min says

        September 07, 2022 at 9:27 am

        Yup you don't want to use all whole wheat flour as the muffins will turn out dense. As you can see in the substitutions section, you can use just all regular flour or a combination! Hope this helps!

        Reply
    6. coco says

      September 06, 2022 at 5:39 pm

      Can i use frozen spinach instead of fresh baby spinach?

      Reply
      • Min says

        September 19, 2022 at 3:47 pm

        I wouldn't as the muffins are already very moist and using frozen spinach may make themm too wet

        Reply
    7. Tntnguye says

      August 11, 2022 at 7:30 am

      Can I use kale instead? Would the amount be the same as spinach?

      Reply
      • Min says

        August 11, 2022 at 4:17 pm

        I imagine you could if you don't mind tasting kale..spinach works great in baked goods because you really can't taste. I would use baby kale if you want to try!

        Reply
    8. Casey says

      August 01, 2022 at 12:13 pm

      5 stars
      My toddler LOVED these! They were so easy and fast to make (and, with 2 very ripe bananas, perfectly sweet enough). Min, thank you so much for all of your healthy, nutritious recipes! We've tried lots of them, and they're always a hit.

      Reply
      • Min says

        August 01, 2022 at 1:41 pm

        Yay!!! So happy to hear! Thank you so much for being here and for trying so many of my recipes. Means a lot!

        Reply
    9. Nikki says

      July 28, 2022 at 12:11 pm

      Can I use frozen spinach and almond flour?

      Reply
    10. Angela says

      July 20, 2022 at 9:00 am

      Hi Min,
      Did this recipe change? I made it a few months ago for my baby and he loved it, but this new batch turned out less soft and moist, and more fluffy and dry like a traditional muffin. Help?!

      Reply
      • Min says

        August 01, 2022 at 6:15 am

        Hi! Yes, it did. After hearing so many parents telling me that their muffins came out too dense, I changed the recipe to make them lighter and fluffier. I had 10 families compare the old to this new recipe before updating the recipe and 8 of them liked this one. But now I'm realizing that a lot of families really enjoyed the old one too! I will definitely post the old recipe here soon!!

        Reply
    11. Seda says

      July 17, 2022 at 12:58 pm

      5 stars
      I tried Minโ€™s many muffin recipies. All of them without exception โ€œworkedโ€, that is my now 16 months old enjoyed them all. So to Min: I want to thank you for all the awesome recipies.

      Reply
      • Min says

        July 17, 2022 at 1:30 pm

        Dearest Seda, thank YOU so so much for such sweet, encouraging words and for trying out my recipes when there are so many amazing ones out there!

        Reply
    12. Alison says

      March 02, 2022 at 9:25 am

      5 stars
      My 13 mo daughter loves these and so do I! I forgot to drain the excess moisture from the grated carrots so the consistency is a little off, but they still taste great and I will definitely make these again. Thank you for this recipe!

      Reply
    13. Izzy says

      February 08, 2022 at 3:10 pm

      Hi! Can you make these without almonds? Do I have to add anything in place of it?

      Reply
      • Min says

        February 08, 2022 at 3:15 pm

        you can leave out completely or add any ground nuts or seeds of choice to boost nutrition

        Reply
        • Esther says

          July 04, 2022 at 4:57 pm

          Did you change the recipe recently? The instructions in the recipe has oats and walnuts in it but the recipe calls for whole wheat flour and no nuts so I was a little confused. Thanks!!

          Reply
          • Min says

            July 04, 2022 at 6:41 pm

            I did and I completely forgot to remove that step. Thank you so much for bringing this to my attention. Fixed now! Hope you enjoy these!

            Reply
    14. Melinda says

      January 24, 2022 at 6:50 pm

      3 stars
      Good for babies, but not for toddlers. Sadly just not sweet enough. ๐Ÿ™ Maybe a second banana needed? Or super overripe? I'm not sure, but we now have 15 muffins, and only my baby will be eating them - not her older sister or the parents.
      Thanks anyway, though! I will check out your other recipes!

      Reply
    15. Katie M says

      December 05, 2021 at 8:10 am

      5 stars
      My 14 month old LOVES these muffins! He has egg, dairy, and nut allergies so we substituted with flax egg, coconut milk yogurt, and ground pumpkin seeds and they turned out great. We had to bake for a little bit longer so perhaps I didnโ€™t squeeze the sweet potato enough. But they were so easy and delicious!

      Reply
      • Min says

        December 05, 2021 at 3:06 pm

        SO happy to hear!! Thanks for sharing! Will need to try with pumpkin seeds next time. Thanks for the inspiration!

        Reply
    16. Joanna says

      November 12, 2021 at 12:30 pm

      5 stars
      These are a staple in our freezer! My two year old has loved these for the last 8-10 months or so. Makes me feel a little better knowing she is getting some veggies in on those tougher eating days when she isnโ€™t wanting much!

      Reply
      • Min says

        November 12, 2021 at 3:04 pm

        Yay!

        Reply
    17. Valerie Birkey says

      November 11, 2021 at 12:05 am

      5 stars
      This is the perfect recipe for babyโ€™s, toddlers or Adults too! Feels good knowing you are serving whole foods within a muffin!

      Reply
    18. Alice says

      November 10, 2021 at 6:17 pm

      5 stars
      Perfect for babies and toddlers!

      Reply
    19. Ambre Thomson says

      November 10, 2021 at 5:40 pm

      5 stars
      These are my little ones fave muffins! I switch out the spinach for kale and they turn out great. They are a constant in my freezer. Thanks for another great recipe!

      Reply
      • Min says

        November 10, 2021 at 7:51 pm

        Kale! Love it!

        Reply
    20. Jennifer says

      November 10, 2021 at 2:58 pm

      My son loves this recipe and I always have a stock of these muffins on hand in my freezer!

      Reply
    21. Yunyoung says

      November 10, 2021 at 1:49 pm

      5 stars
      I make these muffins as often as I can as my little just loves them. So easy to make and store. I always flash freeze them and pull a couple from the freezer when I need them.

      Reply
      • Min says

        November 10, 2021 at 7:32 pm

        So happy to hear!

        Reply
    22. Veronica Madore says

      November 10, 2021 at 11:51 am

      5 stars
      This is one of the first recipes I tried from Min's selection - my grandson LOVES them - and so do I - super tasty, nutritious and easy to make! Min's recipes are my ONLY go to source since discovering her site and recipes!

      Reply
      • Min says

        November 10, 2021 at 3:13 pm

        HI Veronica! You are so sweet! Thank you so much for your support!

        Reply
    23. Jane Hong says

      November 10, 2021 at 10:24 am

      5 stars
      These were a hit with my baby and it's so easy to freeze/pack when you need to feed the baby outside the house. It's very moist and doesn't crumble and make too much mess. It has all the nutrition for the meal(protein,iron,fat, vitamins, minerals) that you can literally just pack this to go if you wanted to! Thank you Min for making my life convenient ๐Ÿ™‚

      Reply
      • Min says

        November 10, 2021 at 10:30 am

        This is so encouraging, Jane! Thank you so so much for trying out my recipes and for your support!

        Reply
    24. Jenn says

      November 10, 2021 at 10:21 am

      5 stars
      My baby loves these and I love that she is getting spinach and other healthy ingredients.

      Reply
      • Min says

        November 10, 2021 at 10:22 am

        I'm so glad!! Thank you for sharing!

        Reply
    25. Emma says

      November 10, 2021 at 10:18 am

      5 stars
      This is a go to for me and my 2 yo twin boys! Thank you for sharing recipes! On another note, I am on the path to becoming an RD (second career!) I really appreciate your perspective!

      Reply
      • Min says

        November 10, 2021 at 10:24 am

        Twin boys!! You are a super mama and yay!! This is my second career too and the best decision I've made! Perhaps we will meet at FNCE some day!!

        Reply
    26. Kate says

      November 10, 2021 at 10:15 am

      5 stars
      Can never make it the same consistency because maybe Iโ€™m not squeezing enough liquid out of the sweet potatoes? Would love a tip about that. But the taste is great. My kid thinks sheโ€™s eating cake for breakfast! Iโ€™ve snuck in some peanut butter and it tastes good too.

      Reply
      • Min says

        November 10, 2021 at 10:27 am

        That would be my best guess and perhaps you may want to try experimenting with baking temperature as every oven is different. Or leave out the sweet potatoes completely! I've been doing that a lot more recently because I don't have time to grate sweet potatoes haha

        Reply
    27. Mariam says

      November 05, 2021 at 12:02 pm

      5 stars
      Thank you very much
      My 20 month baby loved it

      Reply
      • Min says

        November 05, 2021 at 7:23 pm

        yay!!!! So happy to hear!

        Reply
    28. Stephanie says

      September 23, 2021 at 4:35 pm

      Do you serve the leftovers cold straight from fridge? Or do you heat them up again?

      Reply
      • Min says

        September 23, 2021 at 4:51 pm

        I either bring it to room temperature (so take out about 20 minutes or so before serving) or reheat very briefly (no more than 30 seconds. Otherwise will get too soft). Hope this is helpful!

        Reply
    29. Jenn says

      September 23, 2021 at 12:14 pm

      there a see note comment for the spinach, but there is no note?

      Reply
      • Min says

        September 23, 2021 at 4:51 pm

        Just added! Thanks so much for the reminder!

        Reply
    30. Li Ling Cheah says

      September 02, 2021 at 12:25 am

      Hi, if I freeze this what is the best way to reheat them? Thanks!

      Reply
      • Min says

        October 20, 2021 at 9:09 pm

        I would thaw in the fridge overnight and serve cold or at room temperature. If you do want to reheat do so very briefly (no more than 30 sec in the microwave). otherwise will get too soft

        Reply
    31. Rosa says

      August 30, 2021 at 10:55 pm

      Could you use a sweet potato purรฉe or would that make the mixture too wet?

      Reply
      • Min says

        September 01, 2021 at 6:00 pm

        I wouldn't!

        Reply
    32. Stephanie says

      August 23, 2021 at 5:40 pm

      5 stars
      My 16 month old just ate 4 of these in one sitting. Thank you! All of your recipes are a hit!

      Reply
      • Min says

        August 23, 2021 at 6:10 pm

        SOO happy to hear! Thanks for being here and for trying out my recipes!

        Reply
    33. Jessica says

      August 23, 2021 at 8:52 am

      So you said see notes about carrots but there isnโ€™t one?

      Reply
      • Min says

        August 23, 2021 at 9:26 am

        Hi the note was for sweet potatoes or carrots and basically you want to squeeze out as much liquid as possible before adding ๐Ÿ™‚

        Reply
    34. Diana Carr says

      August 12, 2021 at 7:49 am

      Any suggestions for a substitute for the applesauce, as we have an allergy to apples and pears. Thanks

      Reply
      • Min says

        August 14, 2021 at 9:33 am

        Try banana!

        Reply
    35. Neesha says

      August 05, 2021 at 9:37 am

      Hi,
      Can I grind flax seeds and add them instead of walnuts?
      You are doing great with the tips and substitutes making our life easier!
      Thank you

      Reply
      • Min says

        August 06, 2021 at 6:29 am

        you bet!

        Reply
    36. Eileen says

      April 29, 2020 at 12:50 pm

      5 stars
      My 20 month old loves these! But mine donโ€™t puff up as much. Any tips? I do leave out the walnuts for allergy reasons. Should I substitute so the muffins are firmer?

      Reply
      • Min says

        May 03, 2020 at 7:42 pm

        So glad to hear! They do deflate a bit once they come out of the oven. That's normal but shouldn't shrink too much. You can add some seeds for extra boost of healthy fat

        Reply
    37. Jen says

      April 26, 2020 at 8:16 pm

      5 stars
      My baby LOVES these. I was wondering if the batter can be stored in freezer to bake on a later day. I usually have leftover & do not want to waste! My baby has been loving them since 11 months!

      Reply
      • Min says

        April 27, 2020 at 6:40 am

        Hi mama! I'm SO glad to hear this! I honestly haven't tried so am interested to hear how they turn out, if you decide to try. I personally would bake it first and freeze using the flash freeze method I talk about in my post - how to store leftovers.

        Reply
    38. Anna says

      April 25, 2020 at 10:25 pm

      Any substitute for rolled oats? My baby and I are both allergic

      Reply
      • Min says

        April 27, 2020 at 6:41 am

        I know some have tried with regular flour and spelt flour and said they turned out fine. Might not be as moist though.

        Reply
    39. Wai Yan says

      April 18, 2020 at 1:39 pm

      What would be plant based alternative for Greek yoghurt? My baby is allergic to dairy.

      Reply
      • Min says

        April 18, 2020 at 2:02 pm

        Any plant-based Greek yogurt will work

        Reply
    40. Sierra says

      April 16, 2020 at 11:57 am

      5 stars
      I have a 9 month old who LOVES these! He can seriously pack them away, haha! I love being able to have a stash of these in the freezer that I can pull out whenever he needs a quick bite - and itโ€™s so nice to know that theyโ€™re full of stuff thatโ€™s good for him. I did do the carrot substitution, since he loves to eat sweet potatoes on their own, but is not a fan of carrots - I figured it was a way to get more of a variety of vegetables in his belly. Worked perfectly - will definitely be making these all the time!

      Reply
      • Min says

        April 16, 2020 at 1:42 pm

        Aww!! So so happy to hear this! Thanks for sharing ;). I'm also in the process of developing a carrot blender muffin so stay tuned!!

        Reply
    41. Sherry says

      April 08, 2020 at 7:37 pm

      Hi. I donโ€™t have any greek yogurt. Can I use regular yogurt like Activia or another substitute?

      Thanks
      Sherry

      Reply
      • Min says

        May 03, 2020 at 7:47 pm

        Many readers have told me that regular yogurt worked just fine. Plain, unsweetened will be best!

        Reply
    42. Dian says

      October 04, 2019 at 11:55 pm

      Do you have a recommendation what to use to substitute for banana? My baby unfortunately has banana allergy.

      Reply
      • Min says

        October 05, 2019 at 5:16 am

        I haven't tried so I hesitate in suggesting but you could try adding more applesauce. You can run into the problem of making the mixture too wet though so, in that case, I would try adding more flour and/or egg. Sorry that I can't give you a definitive answer!

        Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope youโ€™ll enjoy all the recipes and tips that I share on what and how to feed your child!

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