Hello hello hello, I’ve been all about muffins lately, because honestly muffins are so handy for kids and these spinach muffins for toddlers are no exception.
I like muffins for toddler snacks for a few reasons. They are portable, they are filling, toddlers like them and you can bake then freeze them! I call these spinach muffins for toddlers, but obviously, they are perfectly fine for anyone. But I do want to point out that they are a little denser in style than a store bought muffin, my kids adore them though.
There are however some reasons I don’t sometimes like muffins for toddlers.
3 reasons why I sometimes don’t like Muffins For Toddlers
- They can be very high in sugar
- They can be full of empty calories, ie a lot of energy but not much nourishment for little bodies such as vitamins, minerals, and fibre.
- They can make a huge amount of mess, muffins crumbs can end up everywhere
My Spinach Muffins For Toddlers address all these issues, while still most importantly remaining something my toddlers like to eat!
5 reasons why I like these Spinach Muffins for Toddlers
- These spinach muffins contain fruit and veggies
- They are refined sugar-free with the bulk of the sweetening coming from banana and just a little maple syrup or honey
- These muffins have oats as half of the grain component. I love oats, they are cheap, high in fibre and more filling than standard flour
- These spinach muffins are perfect for toddlers and babies as they do not crumble!
- My kids eat them, even though they are green
This year I have published a number of low-sugar or no added sugar muffin recipes, recipes that are perfect for baby led weaning or preschooler snacks, you can find 7 other muffin recipes here. This recipe has 5.3g of sugars per muffin, however, the bulk of this sugar is from the banana which the WorldHhealth Organisation would not classify as added sugar, if I remove this from the analysis the sugar content is 2.2g per muffin which is half a teaspoon of sugar, making this a low sugar muffin recipe
The perfect spinach muffins for toddlers image to pin for later
- 250 g banana (approx 2-2.5 bananas)
- 100g frozen spinach
- 150ml milk (or milk alternative)
- 2 tbsp maple syrup
- 1 egg
- 50m oil or melted butter
- 1 cup rolled oats
- 1 cup flour
- 2 tsp baking powder
- In a blender blend the banana, spinach, and milk into a green smoothie
- Pour the smoothie mix into a large bowl, add the egg and milk, whisk
- Add the dry ingredients and mix with a wooden spoon
- Full greased muffin tray with the mix, I tend to use a silicon muffin tray
- In a fan forced oven bake at 160 degrees Celsius for 20-25 mins, 180 degrees C if using a standard oven.
- Cool and serve
- Store in an airtight container for 2-3 days or freeze
When I make this recipe I use rice bran oil as it is mild in flavour, you could use melted butter or any mild flavoured oil
This recipe makes 12 standard sized muffins and the cook time is based on this, you could make mini muffins but the cook time will be less
This recipe has a large component of banana, this means the muffins are quite a moist muffin, once cooked they should feel spongy when you press the center of one of the muffin tops.
Any milk alternative can be used if dairy allergy or intolerance is an issue
This recipe does work with a gluten-free baking mix (ie a combination gluten-free flour such as the Edmonds gluten-free flour
Please note this recipe is wheat free when a gluten-free flour is used, but will not be gluten-free if traditional oats are used
Nutrition InformationYield 12 Serving Size 1 Muffin
Amount Per Serving Calories 103 Total Fat 1.3g Saturated Fat 0.5g Sodium 21.2mg Carbohydrates 19.8g Fiber 2.4g Sugar 5.3g