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These spinach muffins are an easy and delicious way to incorporate greens into your family’s diet. They’re fluffy, moist, and suitable for babies and kids of all ages!

Three stacked muffins on a cooking rack.
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Hello Green Monster Muffins!

My kids love it when I call them hulk muffins, monster muffins, or dinosaur muffins (it’s the little things). They are soft and easy for little ones to eat, just like these spinach cakes!

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

Enjoy for a quick and easy breakfast, snack, or pack for school lunch box.

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 green 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 for best results
  • 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.

Substitutions

  • No white whole wheat flour? You can use All purpose flour or a combination of 1 cup all purpose flour and 3/4 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.
  • Don’t like bananas? Try using unsweetened applesauce. The general rule is 1/2 cup applesauce to replace 1 medium banana. let me know if you try it!

How to Make Spinach Muffins

Spinach, banana, and wet ingredients in a blender.

Step 1: In a large mixing bowl, stir together the dry ingredients.

Wet ingredients blended until smooth.

Step 2: Add all the wet ingredients into a food processor or blender and process until smooth.

Dry ingredients for mini banana muffins combined in a clear bowl.

Step 3: Pour the wet ingredients into the bowl with the dry ingredients.

Wet and dry ingredients for the muffin batter combined.

Step 4: Stir until just combined. At this point you can stir in the optional sweet potatoes or carrots.

Green muffin batter transferred to silicone baking mat.

Step 5: Divide batter evenly into the muffin cups.

spinach muffins baked in a blue silicone muffin pan.

Step 6: 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.

Recipe Tips

  • 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.
Spinach muffin with a bite taken out.

Vegan Spinach Muffins

You can use flax eggs. 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.

As for the yogurt and milk, any plant-based Greek style yogurt and milk (e.g. unsweetened almond milk) will work.

Equipment

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.

You can also turn into mini muffins by using a mini muffin pan.

Spinach Muffins for Babies and Toddlers

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

These tender spinach 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 purées on top.

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

Storage Suggestions

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

Or freeze for up to 3 months.

Here’s the best way to store and freeze muffins!

More Healthy Muffin Recipes

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!

4.97 from 160 votes

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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
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Ingredients 

Dry ingredients

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

Wet ingredients

  • 3/4 cup whole milk plain Greek yogurt (170g)
  • 1/3 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): 1/2 cup raw grated sweet potatoes or carrots, see note and/or 1/3 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.

Video

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. 
  • These  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
Like this recipe? Rate and comment below!

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, I’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.

4.97 from 160 votes (128 ratings without comment)

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Recipe Rating




115 Comments

    1. 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

  1. 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!

  2. 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.

    1. 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!

    1. 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!

  3. 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.

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

  4. 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?!

    1. 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!!

  5. 5 stars
    I tried Min’s many muffin recipies. All of them without exception “worked”, that is my now 16 months old enjoyed them all. So to Min: I want to thank you for all the awesome recipies.

    1. 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!

  6. 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!