Banana Spinach Muffins
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.
Ingredients
- 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 eggs
- 1/4 cup date syrup or maple syrup
- 1/8 tsp salt
- 1/8 cup yogurt
- 1 cup almond flour
Instructions
- 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.
Do these need to be stored in the fridge?
To keep them longer lasting, yes I recommend storing in airtight container in fridge!
my little sister loved these! she has become a really picky eater lately, but she actually ate an entire one. thx for the recipe 🙂
That makes me so happy to hear!
Is it possible to use regular or whole wheat flour instead of almond?
Yes, absolutely!
Could you substitute the almond flour for normal flour? If so, what is the best way to do that?
Hi Elizabeth, yes! You would do same amount!
Hello!
Can you replace almond flour with all purpose or wheat flour?
Hi Lauren, yes!