Whole Wheat Spinach Banana Muffins

spinach banana muffins | rosemarried.com

I’ve become one of those moms who hides vegetables in my kid’s food.

I never thought I’d see the day, let alone see it so soon. (Mind you, my daughter is just 15 months old.) Of course I thought my kid was going to happily devour all the homemade organic delights I placed in front of her! She wasn’t going to be one of those picky eaters. Wrong.

Sure, there are days when she’ll happily eat the healthy and wholesome meals I make for her. And then there are the days where she literally won’t try a bite of anything I set in front of her. Those buckwheat soba noodles she devoured last night? Today, she acts offended by their mere existence.

She’ll eat applesauce from a squeeze pouch, but she won’t eat it from a spoon. She likes frozen blueberries, but won’t eat fresh ones. And if I can hide it in a quesadilla, she’ll eat it.

Babies, man. They are so cute. But they are SO crazy.

And that, my friends, is how I found myself blending spinach and bananas into muffins. I’m one of those moms now, and I don’t mind it one bit. If it gets my kid to happily devour vegetables, I’m all for it. (Whatever works, right?!)

There are plenty of other healthy toddler-friendly recipes out there, but I thought I’d share my adaptation of this recipe for spinach banana muffins as they’ve been a big hit in our household. You can toss in other fresh fruits or veggies or substitute other greens (chard, kale, etc) for the spinach. If you want to make a double or triple batch, they also freeze nicely.

These Whole Wheat Spinach Banana Muffins are quick, easy, and are generally well-received by tiny little crazy people. ;)

whole wheat spinach banana muffins (perfect for picky toddlers!) | rosemarried.com

Spinach Banana Muffins

Yield: 12


  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups fresh spinach
  • 1 ripe banana
  • 1/4 cup honey
  • 2 tablespoons vegetable oil
  • 1.5 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preheat oven to 350F. Line or grease a muffin tin.
  2. In a blender or food processor, combine banana, spinach, applesauce, egg, honey, oil, and vanilla. Blend until well combined.
  3. In a small bowl, mix together the flour, baking soda, baking powder, and salt.
  4. Fold the wet mixture into the dry ingredients. Stir til just combined. The mixture will be thick and dense. (If too thick, add a bit of water or milk. You will not be able to pour the mix.)
  5. Spoon into prepared muffin tin. Bake for 12-15 minutes, or until tops of the muffins are beginning to brown and the muffins are set.


Adapted from Tribe Magazine



3 Responses

  1. Michele K says:

    Thank you for this!

  2. Kelley says:

    I’m willing to try! My two-year-old is suspicious of anything green, to the point that he’ll point out green food in books with alarm. “There’s lettuce on her burger, buddy. It’s okay. She likes it.”

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