This post may contain affiliate links. Please see our disclosure policy for more details.
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!
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.
Looking for more veggie-packed bites? Try these sweet potato muffins next—they’re just as tasty and kid-approved! For a cozy fruit-filled twist, try these banana apple muffins next.
And if you want even more variety, I’ve gathered all my healthy muffins for toddlers and kids in one place so you can always have a nutritious, kid-approved option ready to bake.
Healthy Baby and Toddler Muffins ALL in one place!
Table of Contents
Ingredients
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
Step 1: In a large mixing bowl, stir together the dry ingredients.
Step 2: Add all the wet ingredients into a food processor or blender and process until smooth.
Step 3: Pour the wet ingredients into the bowl with the dry ingredients.
Step 4: Stir until just combined. At this point you can stir in the optional sweet potatoes or carrots.
Step 5: Divide batter evenly into the muffin cups.
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.
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
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!
Moist Spinach Muffins
Video
Equipment
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.
- 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.
- 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.
My kiddo loves it! even after freezing & reheating, she is eating it all up every time. i find it delicious & still moist too. great recipe!
Oh I LOVE it! Thanks for sharing!
I am so glad I found this recipe. We make these every week and then freeze them, then pull them out all week long.
Thanks for the recipe. Came out very well! FYI I used oats.
I made this refipe for my toddler and baby, and mommy friend who came over with her baby. My baby loved this. My toddler refused to try it. My mommy friend liked it so much that she asked me for the recipe.
I added the 3 optional tablespoons of maple syrup and it still wasn’t very sweet so if recommend adding it in. I also put dark chocolate chips in half of the muffins and thought it made it taste better.
Hi Just wondered if anyone has tried adding berries to the recipe and if so, how much?
Thanks
Hello! Can I use regular yogurt instead of Greek? Thank you!
You can!
Just made these for the first time for my 3yo twins and they were a hit! I used a mix of spelt and cassava flour (what I had in the pantry), added 3tbsp maple syrup and a carob choc chip on top. Delicious!
Delicious muffins. Great recipe for a snack. Directions are easy to follow and turn out great every time!
Yay! Thanks for sharing!
My baby loves these and I’m surprised how much good foods and nutrients are in this! I like it myself. How do you suggest thawing the frozen muffins? And do they last a few days in the fridge after thawing or do we just finish on the day it’s thawed?
So happy to hear that! I like to thaw them in the fridge overnight. I would enjoy within a day or two at most.
This is my second time making these for my toddler, and as soon as they cool he asks for “more muffin please”!
I’ve tried a couple other recipes, but came back to this one because it was significantly better.
I add maple syrup for extra sweetness, measured with love.
This second go around I also added hemp seeds and ground flaxseed, figuring if my toddler is eating 3-4 of these at a time might as well throw everything in there. Again, measured with love, and it didn’t changed the consistency of the muffin at all!
These are a win for our house!
Ooh love all those add-ins!! And this makes me SO happy so thank you for sharing!
Very easy to make and really tasty. Will make again.
I’m so glad you enjoyed these muffins!
my son loves these! do you think they would work as waffles?
I’m afraid it won’t