A monster twist on a traditional banana muffin that makes a yummy and healthy toddler breakfast or snack!
For babies, use a smaller cupcake case or only fill the case 1/3 full and bake for approximately 20 minutes.
These muffins are naturally sweet from the banana. Choose riper bananas to give a sweeter taste and the vivid green comes from the spinach, adding vitamin C, fibre and iron.
A fun way to encourage your kids to eat more vegetables!
I love to add some tangy cream cheese icing to mine along with some berries (or anything else you want to put on these!) and get the whole family together to ice these muffins.
Who can make the best ‘monster’ muffin in your family?
Best made with fresh spinach rather than frozen but feel free to experiment, it just might be a little denser. Substitute with kale or omit the greens entirely for a more traditional banana muffin.
If you don’t have Ready Brek to hand, you can use blended porridge oats or replace with 225g flour. I like to add Ready Brek to add some extra calcium and iron.
Once baked and cooled, these can be put into a freezer-safe container/ freezer bag and stored (un-iced) in the freezer for up to 3 months, then simply remove from the freezer and allow to thaw when you want to eat them, or defrost in the microwave if impatient!
Banana Spinach Muffins (AKA Monster Muffins!)
- 175 g Plain Flour
- 50 g Ready Brek
- 2 Ripe Bananas
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 125 ml Full-fat Yoghurt
- 100 g Fresh Spinach
- 1 tsp Whole Milk
- 1 Egg
- 125 g Unsalted Butter Melted
- 1 tsp Vanilla Extract
- Optional Icing: 160g cream cheese 110g full fat Greek yoghurt, 2tsp lemon juice, 1tsp corn flour
- Preheat the oven to 180oC and line a cupcake tin with cupcake cases (if using) or grease the tin with a little butter.
- Place the spinach, banana, yoghurt, egg and vanilla extract into a blender and blend until smooth.
- Meanwhile in a medium bowl mix the plain flour, ready brek, baking powder and baking soda.
- Pour the spinach mixture into a large bowl along with the melted butter and beat together.
- Add the dry ingredients into the wet ingredients and fold together until just combined.
- Spoon the cake mixture into the cupcake cases, filling to around 2/3 full.
- Place in the oven and bake for 25-30 minutes depending on the size of the muffin, or until a skewer inserted into the centre comes out clean.
Without icing: 137kcal, 8.0g fat
With icing: 180kcal, 12.0g fat Any allergens present: Gluten, milk, eggs Age suitability: 10-12 months+
With thanks to Heather Knight for her help in designing this recipe.