Spinach + Banana Healthy Breakfast Muffins Recipe for Toddlers

healthy toddler muffins

Healthy Breakfast Muffins Recipe for Toddlers

I think I speak for many toddler moms out there when I say that trying to get your toddler to eat vegetables is hard work! I remember when my daughter was just starting to eat solid foods and she loved spinach, broccoli and carrot purees – it was glorious! Right as I got overly confident in her vegetable eating abilities, she became a toddler with preferences, and a certain ‘tude against all veggies! I did NOT see that one coming. Now, I’ve made it my personal mission to hide as many vegetables as I can into other foods that she will eat – smoothies, muffins, sandwiches, etc.

A few months ago one of my fellow mommy friends, Ashley, sent me this Spinach + Banana Healthy Breakfast Muffins Recipe for Toddlers. I knew if this recipe came from Ashley that it HAD to be good (and nutritious) so we gave it a go and it has become a breakfast staple in our household ever since.

These Spinach and Banana Breakfast Muffins are REALLY good – like TOO good…like, Mommy might eat 35 muffins this morning good. But they’re packed with spinach and contain low sugar so it serves as a guilt-free and perfect grab ‘n go breakfast for the whole family!

Healthy Toddler Muffins

Healthy Breakfast Muffins Recipe for Toddlers

Try It Out:

Spinach + Banana Healthy Breakfast Muffins Recipe for Toddlers
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Ingredients

  • 1/2 cup unsweetened applesauce (one of the single serving cups)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups fresh organic spinach - uncooked (could also add shredded carrots, shredded zucchini, or shredded yellow squash (all raw) to really pack it full of veggies!)
  • 1 ripe banana
  • 1/3 cup organic pure maple syrup
  • 2 tablespoons coconut oil
  • 1.5 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350° F.
  2. Put the first seven ingredients (applesauce, egg, vanilla, spinach, banana, maple syrup and coconut oil) in a blender or food processor and blend.
  3. Combine the dry ingredients (flour, baking powder, baking soda and salt) in a smaller mixing bowl.
  4. Add the wet spinach mixture from blender to the dry ingredients.
  5. Slowly mix the dry ingredients into the wet until combined. You can use a spoon or spatula. The mixture might be dense. Add a splash of milk to loosen it up if you need to, but the mixture should resemble a thick pancake dough. It won’t pour easily, will need a spoon.
  6. Scoop the batter into greased muffins tins.
  7. Bake at 350 degrees (12 minutes for mini-muffins or 17 minutes for regular-sized muffins).
http://thetribemagazine.com/spinach-banana-healthy-breakfast-muffins-recipe-for-toddlers/

Enjoy!

Healthy Breakfast Muffins Recipe for Toddlers

70 comments

      1. OMG…I tried the kale. Didn’t have maple syrup so used raw honey. DELISH!!!!My tweens and toddler are healthy eaters and i make muffins for breakfast (school). They were skeptical about the color green muffin. Lol but they always try everything i make. They LOVED it. Fulling. Took extra for friends…Thank u very much…Now trying to make my husband eat healthy without his knowlegde. Not good in trying anything new or with yogurt. Lol. Thanks again….are they freezable?

  1. What if you leave out the spinach and just do zucchini? I need a healthy option for my kindergartner who will not eat eggs, but I don’t know that I can get her to try a green muffin! :) LOL

    1. I called them “monster muffins” and my 2 year old daughter was excited to try them! They are sooo delicious!

  2. Soo good! Since they turn out green I told my kids we put food coloring in them to make them more fun. They looooved them! I can’t get them to eat anything healthy, but they ate these up like candy.

  3. My 22mo looovvedd these. My 4 year old was a little skeptical, and would not try. I used mixed greens of baby kale, chard and spinach and added carrots and two dates (all in the blender). Awesome recipe! Thank you :)

  4. I have a similar spinach muffin recipe and my kids love them. I add cocoa powder to take away from the green and my daughter calls them chocolate cupcakes lol.

    1. My son used to have a egg allergy. Try ground flax mixed with water as a substitute for egg in muffins. I think the ratio is one tablespoon ground flax to 2 tablespoons water equals one egg. :)

  5. I made these tonight for my 14 month old & he loves them! I tried them as well & they are delicious. So easy to make as well. :) I only made a few changes because of his allergies. I used the same amount of flour but used a mixture of brown & white rice flour & 1 1/8 tsp xanthun gum. I also subbed olive oil for the coconut oil. Other than that, I kept the recipe as is. They are very good! Definitely going to make them again. :)

  6. I have made these a couple times now. I ran out of applesauce, so have put in plain greek yogurt instead. I also add a couple scoops (oversized soup spoon) of peanut butter powder, and a couple handfuls of quick oats. By adding the quick oats, I take out some of the flour or they will be WAYYY too dry. – oh and I use normal flour, not the whole wheat. So I guess this recipe has been a “suggested ingredients” for me hehe. But I took them to a retreat once & all the women RAVED about them! Most of them wanted the recipe. So I directed them here. My son calls them “hulk” muffins.

  7. Paleo version! Turned out amazing.
    1/2 cup unsweetened applesauce (one of the single serving cups)
    4 large eggs
    2 teaspoons vanilla extract
    2 cups fresh organic spinach (uncooked)*
    1 ripe banana
    1/4 cup organic pure maple syrup
    2 tablespoons coconut oil
    2 1/2 cup blanched Almond Flour
    1/2 cup coconut Flour
    1 teaspoon baking powder
    1/2 teaspoon celtic sea salt

    Put the first 7 ingredients in a bender and blend well (I use vitamix) then add remaining ingredients into blender. *I added 1 tbs chia seeds presoaked in water

    bake 350° for 15 min or until internal temp reads 200°

  8. Amended, correction on almond and coconut flour amount.

    Paleo version! Turned out amazing.
    1/2 cup unsweetened applesauce (one of the single serving cups)
    4 large eggs
    2 teaspoons vanilla extract
    2 cups fresh organic spinach (uncooked)*
    1 ripe banana
    1/4 cup organic pure maple syrup
    2 tablespoons coconut oil
    1 1/4 cup Blanched Almond Flour
    1/4 cup Coconut Flour
    1 teaspoon baking powder
    1/2 teaspoon salt

    Put the first 7 ingredients in a bender and blend well (I use vitamix) then add remaining ingredients into blender.

    *I added 1 tbs chia seeds presoaked in water

    bake 350° for 15 min or until internal temp reads 200°

  9. I made these like the recipe said, but topped them with a couple of blueberries. They were really good! I think I would add more blueberries though – they kind of added something. Maybe next time I’ll add some protein powder to make them a little heartier for mom and dad. :)
    Thanks for the recipe!

  10. I made these today for my sick 1 year old to try getting her to eat veggies. Unfortunately she wouldn’t try them because they are green… But I love them! I will try giving them to her again after she feels better; I’m afraid she doesnt have much of an appetite ? this is such a great recipe I love that it is so simple and uses all organic foods! Great job!

  11. My 19mo has been staunchly anti-veggie lately, so I’ve been looking for ways to sneak them into her diet. Made these last night while she ate dinner, served one for breakfast this morning and she asked for seconds through a muffin-stuffed mouth. Thanks for putting this out there!

  12. I’m not too much of a cook so when you say 2 tbsp coconut oil, do u mean in solid or liquid form? Sorry for the silly question but I really want to try and make these and I don’t want to mess them up.

  13. Could I use spinach/banana puree? I have some I need to use up. If so, how much do you think it would need? Do you know how many cups of “liquid” is in your blender before you mix it with the dry? I could just fill a measuring cup with puree and other ingredients until it matched, right?

  14. BEST SPINACH MUFFIN RECIPE I HAVE EVER TRIED!! They are so delicious! My 2 yr old is the pickiest eater on the planet…he lives off of those tomato basil lentil crisps things…he doesn’t eat much as it is….for these, I made them as the recipe shows, then for some of them I brushed a tiny bit of melted butter on top and then dipped in sugar, just to get my little one to eat them for sure, and he did eat 2 of them…which for him, is a big meal….and my 5 year old, loves them as they are! big hit! thank you for the recipe!

  15. I used carrots and sweet potato instead of spinach because I didn’t have any spinach on hand. They were delicious! They obviously were not green, so maybe that would help some of the picky eaters. I love that you can sub out veggies and they still turn out great. I may add blueberries next time.

  16. I made these for my friend who is getting ready to do RAI treatment for her thyroid cancer and she can’t really have sodium so I only admitted the yolks and used two egg whites and didn’t add any salt. They look great and turned out amazing!! Thank you :)

  17. Same question as above! If I added in some shredded zucchini, would I need to tweak the recipe at all? Thanks!

  18. Where the recipe calls for 1/2cup of applesauce and then says it is 1/2 of a single serve cup, what is the actual measurement? I take it that it’s not actually a regular half cup (aka 125ml). I don’t have single serve cups of applesauce so I was looking for the actual measurement. Thanks!

  19. I will definitely be trying these…for those of you who say kids wont eat them because theyre green, say you used food coloring. Im always making food (pancakes, muffins, noodles, etc) colorful with food coloring. My 3 y/o loves the colors! Just a thought…

  20. My 2 year old won’t eat anything lately (unless it’s junk of course!) and he just gobbled one of these down. I liked it too….now if I can just trick my husband into eating these too! I’m so happy to have this recipe! I immediately sent it to two of my friends who are trying to get more fiber in their diets. I had to use vegetable oil because I was out of coconut oil and it was fine. Thanks again!

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About The Author Kristin Helms

Corporate life turned stay-at-home #momlife, Kristin Helms is a mother of two, writer, and founder of Tribe Magazine. Her mommy musings have been published on The Huffington Post, Literary Mama, Pregnant Chicken, and Big City Moms, among others.