This banana and spinach muffin recipe uses just four ingredients and is my number one go-to muffin I bake for my kids. It’s super fast to make, healthy, and never disappoints. As always, sugar free!
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 a 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 bread 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.
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