Spinach and kale muffins with banana

I’ve figured it out! The best way to be sure you have a variety of foods to feed your baby/toddler at all times is to make a bunch of food ahead and time and store it in small containers in the fridge.

It makes life so much easier. I’m telling you, if you don’t already do this start now!

I’m not a food blogger, but I do like to share some recipes from time to time. If you’re looking for a quick and easy recipe to keep in the fridge, here it is!

Spinach and kale muffins with banana

Ingredients:

  • 1 ripe banana

  • 1/4 cup almond milk

  • 1/4 cup peanut butter

  • 1 egg

  • 1/4 cup honey (or maple syrup)

  • 1 cup spinach

  • 1 cup kale

  • 1 cup of rolled oats

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon cinnamon

  • 1/2 teaspoon vanilla extract

  • touch of salt


Instructions:

  1. Pre-heat oven to 350 degrees. Grease your muffin tin (I used a normal size).

  2. Put all ingredients into a blender and blend until smooth. Put your liquids on the bottom to help blend.

  3. Pour the green batter into the muffin cups/tin.

  4. Put the muffin tin in the preheated oven and bake (about 20 minutes) until they are lightly brown on the edges and firm to the touch (I also inserted a toothpick to be sure it comes out clean).

  5. Remove the muffin tin from the oven and allow them to cool before removing from the tin.

  6. Store muffins at room temperature for 24 hours. Store in an airtight container in the fridge for up to a week.

Notes:

  1. If you use a mini muffin tin, you may not want to bake them as long.

  2. I used maple syrup (as my baby cannot yet have honey), and they weren’t as sweet as I would like them. If you want them to be sweeter, I’d use honey.

  3. Bonus - This is the perfect way to get your kiddo to eat veggies if they don’t like them. Call them Grinch muffins, Ninja Turtle, whatever fun thing your kiddo is into!

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