Banana Spinach Muffins

Ann Woo Stephenson

Ann Woo Stephenson

Suitable for Babies 6 Months and Older

This recipe is the MVP because you can serve it whenever and wherever! Breakfast, lunch, dinner or as a snack – perfect at home or on the go – it’s truly the best and did I mention DELICIOUS?! Banana + spinach = love.

To freeze, store in air tight freezer-safe container or bag in freezer for up to 3 months. To store for the week, keep in glass container in fridge for up to 5 days. I heat mine in microwave for about 10 seconds before serving.

Banana Spinach Muffins

Recipe by Ann Woo Stephenson


Prep time


Cooking time




    • 2

      medium ripe bananas

    • 2 cups

      baby spinach

    • 1 cup

      rolled oats

    • 1 tsp

      baking soda

    • 1 cup

      milk (could use whole milk or any other kind of milk)

    • 2


    • 1/4 cup

      date syrup or maple syrup

    • 1/8 tsp


    • 1/8 cup


    • 1 cup

      almond flour


    • Preheat oven to 375 degrees.

    • Add all ingredients, except almond flour, into a blender and blend on high pulse until everything is blended together in soup-like texture, about one minute. Set aside in a large mixing bowl.

    • Pour almond flour into mixing bowl and stir to well combine.

    • Use a ladle or 1/4 cup measuring cup to scoop muffin mixture into each hole of a greased muffin baking pan.

    • Set muffin pan in oven and bake for 20 minutes.

    • Remove from oven and let cool for 5 minutes.

      Banana Spinach Muffins

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