spinach muffins

Spinach Muffins For Toddlers, an easy healthy veggie recipe sweetened with bananas perfect snack for kids, refined sugar-free

Spinach Muffins For Toddlers

bananas (approx 250

frozen spinach

milk (or milk alternative)

maple syrup

Tbsp oil or melted butter (45 milliliters)

oats

flour

tsp baking powder

In a bowl whisk the dry ingredients, (oats,...

In a bowl  whisk the dry ingredients, (oats, flour, baking powder)

In a blender blend the remaining ingredients (banana,...

In a blender blend the remaining ingredients (banana, spinach, oil, maple syrup, egg and milk into a green smoothie

Pour the smoothie mix into the dry ingredients

Mix with a wooden spoon

Fill a greased muffin tray with the mix,...

Fill a greased muffin tray with the mix, I tend to use a silicone muffin tray. From the mix, I get 9-10 large , muffins or 24 mini muffins

In a fan-forced oven bake at 160 degrees...

In a fan-forced oven bake at 160 degrees Celsius or 180 degrees C if using a standard oven.  Regular muffins bake for 20-25 minutes, mini muffins bake for 15-20 minutes

Cool and serve

Store in an airtight container for 2-3 days...

Store in an airtight container for 2-3 days or freeze

Spinach muffins are kid-friendly way to get a scary vegetable into little bellies. Sweetened naturally and packed with greens and whole grains, these veggie muffins make for a great snack or breakfast for kids on the go.&nbsp;

Spinach Muffins

spinach puree

vanilla

oil of choice

eggs

syrup

whole wheat flour

tsp baking soda

cinnamon

tsp salt

Preheat the oven to 350 and add liners to a muffin tin.

Combine all dry ingredients until smooth.

In a separate bowl, combine the dry ingredients. Fold the dry and wet ingredients until just combined - do not over mix.

Scoop into muffin tin and bake for 18-20 minutes or until a toothpick comes out clean.

GOOD BREAKFAST VEGGIE MUFFINS

spelt flour

quinoa

baking powder

thyme

sweet paprika

turmeric

red chilli flakes

sea salt flakes

olive oil

leek

garlic

spring onions (thinly sliced (green only))

baby spinach leaves, chopped

carrot

eggs (lightly whisked)

milk of choice

wholegrain mustard

pepitas ((pumpkin seeds))

Pre-heat oven to 200°C (180°C fan-forced). Grease the holes of a 12-hole muffin pan with butter or line them with paper cases.

Add spelt flour, rolled oats, cooked quinoa, baking powder, thyme, paprika, turmeric, chilli and salt to a large bowl.

Heat a tablespoon of oil in a medium frying pan on medium. Add leek and garlic. Sauté for a few minutes until caramelized. Add spring onion. Cook for 1-2 minutes until glazed. Add spinach and cook for a further minute until spinach is wilted. Remove from heat and cool slightly.

Add cooked greens to the bowl of the flour mix.

Add carrot, oil, eggs, milk and mustard. Mix well using a wooden spoon until just combined.

Spoon muffin batter into the prepared muffin holes until each is two thirds full. Sprinkle muffins with pumpkin seeds.

Bake in the pre-heated oven for 30-35 minutes until golden on top. Remove from the oven. Enjoy warm or store in fridge for up to three days and in the freezer for up to two weeks.

These healthy muffins taste like a delicious banana muffin, but with the added nutrition of a big handful of spinach. These store well, so you can make them ahead of time and pull them out of the fridge or freezer to serve.

Sweet Spinach Muffins with Banana

banana ((about 2 small or one medium/large))

baby spinach

milk ((dairy

honey

butter

vanilla extract

baking soda

salt

whole-wheat flour

Mini chocolate chips ((optional))

Preheat the oven to 375 degrees F and grease a standard-size muffin tin well with nonstick spray.

Place all ingredients into a blender except the flour and chocolate chips, if using.

Blend until very smooth, stopping to scrape down the sides of the bowls as needed. You want the greens to be very finely blended in so the batter is green, as if you were making a smoothie.

Pulse in the flour just to combine, or stir it in gently.

Pour batter into the prepared muffin tin, filling each cup about 3/4 cup full. Sprinkle with chocolate chips if using.

Bake for 18-20 minutes or until firm to the touch and lightly browned around the edges. (You can also check to see if a cake tester inserted into the center comes out cleanly.)

Remove from the oven and use a paring knife, if needed, to transfer to a wire rack to cool.

Serve slightly warm, at room temp, or chilled.

https://content.jwplatform.com/videos/S3M80Wks.mp4

These Spinach Muffins with Banana are a super healthy and yummy toddler or big kid breakfast or snack.

Banana Spinach Muffins

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Spinach Muffins For Toddlers

Spinach Muffins

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Top 4 spinach muffins recipes from across the web

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Spinach Muffins For Toddlers

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GOOD BREAKFAST VEGGIE MUFFINS

Sweet Spinach Muffins with Banana

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