Spinach Banana Blender Muffins (Healthy Toddler Recipe)

They’re full of wholesome ingredients, come together right in the blender (less mess for us moms!), and the bright green color somehow makes them even more fun for little ones. These muffins have quickly become a go-to in our home for quick breakfasts, easy snacks, and freezer-friendly meal prep, and I promise you’ll want to keep a batch on hand at all times.

• They sneak in a veggie without your toddler even noticing.
• The blender does all the work—less mess and fewer dishes.
• They’re naturally sweetened with bananas, so no added sugar is needed.
• Perfect for busy mornings, snacks on the go, or packing in the diaper bag.
• They freeze beautifully, so you can always have a healthy option ready.
• The Greek yogurt adss a protein boost to keep them filling and satisfying.
• Toddler-friendly size – perfect for baby-led weaning or school snacks.

• Bananas: Naturally sweet, moist, and toddler-approved.
• Spinach: Packed with vitamins and iron, yet completely hidden in flavor.
• Egg: Holds the muffins together and adds a boost of protein.
• Greek yogurt: Keeps the muffins soft while adding calcium, protein, and probiotics.
• Coconut oil: helps to keep the muffins soft and moist.
• Vanilla extract: Enhances the flavor and balances the earthiness of the spinach.
• Rolled oats: A fiber-rich base that blends into oat flour, making these gluten-free if needed.
• Cinnamon: Adds warmth and a little sweetness without sugar.
• Baking powder: Helps the muffins rise.
• Baking soda: Works with the yogurt and bananas for a fluffy texture.

• Preheat oven to 375°F. Lightly grease a mini muffin tray.
• Add bananas, spinach, egg, yogurt, coconut oil, and vanilla. Blend until smooth.
• Add oats, cinnamon, baking powder, and baking soda to the blender and blend until smooth.
• Pour batter into mini muffin cups, filling each about ¾ full.
• Bake for 9-11 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool completely before serving.

• Need extra sweetness: Add 1–2 tablespoons of maple syrup or honey (for kids over 1 year).
• Mix-ins: Stir in blueberries, mini chocolate chips, or nuts for fun variations.

• Use very ripe bananas for the best natural sweetness.
• Don’t overfill the muffin cups — ¾ full is perfect.
• I love to use a silicone mini muffin tray.
• Let them cool completely before removing from the pan to prevent sticking.
• For toddlers, cut in half or into bite-sized pieces for easy self-feeding.
• For babies, you can give them whole to make them easy to grab for baby-led weaning.

These muffins are soft, moist, and lightly sweet with a subtle banana flavor. The spinach makes them a pretty green color, but you won’t taste it at all. They’re hearty enough to fill little bellies but still fluffy and easy to chew.

• Counter: Store in an airtight container for up to 2 days.
• Fridge: Keeps for up to 5 days in a sealed container.
• Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Thaw overnight or microwave for 20–30 seconds.

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Spinach Banana Blender Muffins (Healthy Toddler Recipe)

These spinach banana blender muffins are the ultimate toddler snack—soft, naturally sweet, and packed with hidden greens that even picky eaters will love.

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Course Breakfast, Snack

Servings 24

Ingredients

  

1x2x3x

• 2 overripe bananas (the riper the better)
• 2 cups fresh spinach
• 1 large egg
• 1 tbsp coconut oil (melted and cooled)
• ½ cup Greek yogurt (plain, full fat works best)
• 1 teaspoon vanilla extract
• 1 ¼ cups rolled oats
• ½ teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Instructions

 

• Preheat oven to 375°F and lightly grease a mini muffin tray or line with silicone liners.
• In a blender, add all the wet ingredients first—bananas, spinach, coconut oil, egg, Greek yogurt, and vanilla. Blend until smooth.
• Add the dry ingredients—oats, cinnamon, baking powder, and baking soda—on top of the wet mixture. Blend again until fully combined and creamy.
• Spoon the batter into the mini muffin cups, filling each about ¾ full.
• Bake for 9-11 minutes, or until a toothpick inserted into the center comes out clean.
• Let the mini muffins cool completely before serving—they’re perfectly sized for toddler hands!

Notes

Did you make this recipe? Leave a review below and don’t forget to tag @lauralivewell 

Keyword baby-led weaning, banana muffin, gluten-free, spinach banana mini muffins, spinach banana muffins, spinach muffin, toddler muffins, toddler recipe, toddler snacks

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