These simple four ingredient banana and spinach muffins are the number one go-to muffin I bake for my kids. It’s super fast to make, healthy, and never disappoints. As always, no sugar!
Simple Banana and Spinach Muffins for Toddlers (No Sugar!)
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 8-10 muffins
INGREDIENTS
- 2 bananas
- 3 eggs
- ½ cup oats
- 1 handful spinach
- 1 handful blueberries (optional)
DIRECTIONS
- Preheat oven to 350F.
- Blend the banana, eggs, oats, and spinach until smooth. I use a Nutribullet blender for this.
- Prep a muffin pan using butter or coconut oil.
- Pour the batter into the pan, filling each muffin about half way up depending on desired size. If you choose to add blueberries, drop two or three blueberries on top of each muffin.
- Bake in the preheated oven for 15 minutes or until a toothpick comes out clean.
- Allow to cool for 10 minutes and serve.
- As always, be sure to read the notes below for advice on ingredients, substitutions, storage and more.
NOTES
- The more ripe the bananas are, the sweeter and more “banana-y” the muffins will taste.
- I almost always use blueberries, they add a little more color and sweetness.
- Bake time can vary, so keep an eye on things starting around 15 minutes and don’t be afraid to go longer if needed.
- You can store these muffins in the refrigerator for 5 days and if there is any leftover you can freeze them.
Leave a Reply