Kid-Friendly Spinach Banana Blender Muffins Steal the Show in 30 Minutes

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Author: Carry
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Kid-Friendly Spinach Banana Blender Muffins

Okay, I’ll confess—I used to be that mom hiding spinach in everything, sneaking veggies into sauces, and watching my kids like a hawk to make sure they actually ate them. Then I discovered these Kid-Friendly Spinach Banana Blender Muffins, and suddenly, breakfast became a whole lot easier. The blender does all the work, and the bananas perfectly mask the spinach (shh—don’t tell!). Best part? These muffins pack in whole wheat flour, oats, and just a touch of honey, so you get nutrients and sweetness in every bite. Even my pickiest eater asks for seconds, and they’re ready in 30 minutes flat. Win-win.

Why You’ll Love These Kid-Friendly Spinach Banana Blender Muffins

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  • Hidden veggies made easy: The blender turns fresh spinach into a smooth, vibrant green puree that disappears into the batter—no leafy chunks to pick out!
  • Naturally sweet: Ripe bananas and just a bit of honey give these muffins all the sweetness they need, without any refined sugar.
  • Quick and foolproof: Toss everything in the blender, pour, and bake. Even on busy mornings, you can whip these up before the school rush.
  • Kid-approved taste: The banana flavor shines through, while the spinach stays stealthy. My kids call them “superhero muffins” and have no idea they’re eating greens!

Looking for more sneaky veggie recipes? Try these toddler-friendly hidden veggie mac and cheese bites that pack in nutrition without compromising taste.

Ingredients for Kid-Friendly Spinach Banana Blender Muffins

Gathering ingredients for these muffins is a breeze—you probably have most of them in your kitchen right now! Here’s what you’ll need, separated into wet and dry ingredients for easy mixing:

  • Wet Ingredients:
    • 1 cup fresh spinach (packed tight—or use frozen spinach, thawed and squeezed dry)
    • 2 ripe bananas (the spottier, the better—they add natural sweetness!)
    • 1/4 cup honey (or maple syrup for a vegan option)
    • 1/4 cup milk (any kind works—dairy, almond, oat, you name it)
    • 1 egg (or flax egg for egg-free muffins)
    • 1 tsp vanilla extract (the real stuff, please—it makes a difference!)
    • 1 tbsp melted coconut oil (or butter if that’s what you’ve got)
  • Dry Ingredients:
    • 1 cup whole wheat flour (all-purpose works too, or gluten-free blend)
    • 1/2 cup rolled oats (quick oats are fine in a pinch)
    • 1 tsp baking powder (make sure it’s fresh!)
    • 1/2 tsp cinnamon (optional, but adds cozy warmth)

Ingredient Notes & Substitutions

Don’t stress if you’re missing an ingredient—this recipe is super flexible! Here are my tried-and-true swaps:

Spinach: Frozen works just as well as fresh (maybe even better since it blends smoother). Just thaw it completely and squeeze out ALL the water—I use a clean kitchen towel for this. Too much moisture = soggy muffins!

Bananas: Those overripe bananas on your counter? Perfect! The black spots mean extra sweetness. No ripe bananas? Microwave unpeeled bananas for 30 seconds to soften them in a pinch.

Flour: I love whole wheat for extra fiber, but all-purpose or a 1:1 gluten-free blend works great too. Just don’t use almond or coconut flour—they soak up too much moisture.

Sweeteners: Honey gives that classic flavor, but maple syrup works beautifully for vegans. Even applesauce can work if you reduce the milk slightly.

Pro tip: The egg helps bind everything together, but if you need egg-free, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit for 5 minutes before adding.

How to Make Kid-Friendly Spinach Banana Blender Muffins

Ready to turn that pile of spinach into muffins your kids will beg for? Grab your blender—this couldn’t be simpler!

  1. Preheat & Prep: Get that oven heating to 350°F (175°C) right away—this gives your muffins the perfect baking environment. While it warms up, grease your muffin tin really well (I swear by coconut oil spray) or pop in liners. Nothing worse than muffins sticking!
  2. Blend the Greens: Toss the spinach, bananas, honey, milk, egg, and vanilla into your blender. Now here’s the key—blend on high for a full 30 seconds until it’s completely smooth. You shouldn’t see any spinach flecks! I like to stop halfway, scrape down the sides, then blend again to be extra sure.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, oats, baking powder, and cinnamon. No need to sift—just make sure there are no flour lumps. I use a fork to gently break up any clumps of baking powder.
  4. Combine Wet & Dry: Pour that gorgeous green blender mixture into the dry ingredients. Stir with a wooden spoon JUST until combined—about 10-15 strokes max. Lumpy batter is totally fine! Overmixing makes tough muffins.
  5. Fold in Oil: Drizzle in the melted coconut oil and give it 2-3 gentle folds. You’ll see the batter get shiny—that’s how you know it’s perfectly incorporated.
  6. Fill & Bake: Spoon the batter into muffin cups, filling each about 2/3 full. I like using an ice cream scoop for even portions. Bake for 18-20 minutes until the tops spring back when lightly pressed. The toothpick test never lies—it should come out with just a crumb or two, not wet batter.
  7. Cool Slightly: Let them sit in the pan for 5 minutes (this prevents steaming), then transfer to a wire rack. Try not to eat one immediately—though I totally understand if you can’t resist!
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Tips for Perfect Muffins

After making dozens of batches (some more successful than others!), here are my golden rules:

  • Spinach prep is everything: If using frozen, squeeze out every last drop of water with a kitchen towel. Wet spinach = dense muffins.
  • Banana ripeness matters: The browner the bananas, the sweeter your muffins—no need to adjust honey if they’re super spotty.
  • Blender power: A high-speed blender makes the smoothest puree. If yours struggles, blend the spinach with the milk first, then add other wet ingredients.
  • Don’t peek: Resist opening the oven door before 15 minutes! That rush of cold air can make muffins sink.
  • Taste test: Try one muffin first—if they’re not sweet enough for your kids, drizzle a tiny bit of honey on top while warm.

Storage & Reheating

These muffins disappear fast in my house, but when we do manage to save some (miracle of miracles!), here’s how I keep them fresh:

Room Temperature: Pop them in an airtight container with a paper towel underneath to absorb any moisture. They’ll stay perfect for about 3 days—if they last that long! My kids grab them straight from the container for quick snacks.

Freezer Friendly: These muffins freeze beautifully! Let them cool completely, then wrap each one tightly in plastic wrap before tossing them in a freezer bag. They’ll keep for up to 2 months. I always stash a few in the freezer for those “oops, we overslept” mornings.

Reheating Magic: From frozen, just unwrap and microwave for 15-20 seconds—they’ll taste fresh-baked. If they’re room temp but you want that just-out-of-the-oven feel, 10 seconds does the trick. Pro tip: Add a tiny pat of butter before microwaving for extra deliciousness!

If your kids love these, they’ll go crazy for:

Nutritional Information

Now, I’m no nutritionist, but I can tell you these muffins pack a serious punch when it comes to wholesome ingredients. Here’s the scoop on what’s inside each kid-friendly bite:

  • Calories: About 120 per muffin (perfect for little hands)
  • Fat: 3g (mostly from that good-for-you coconut oil)
  • Carbs: 22g (hello, natural banana sweetness!)
  • Fiber: 2g (thanks to whole wheat flour and oats)
  • Protein: 3g (egg and milk do their part)

Just remember—these numbers are estimates that might change slightly based on your exact ingredients. Used almond milk instead of dairy? Added an extra banana? Swapped honey for maple syrup? All those little tweaks will shift the numbers a bit. But no matter how you make them, you can feel good about serving these to your kids. They’re getting fruits, veggies, whole grains, and protein all in one delicious package!

I always think of these muffins as my secret weapon for when my kids “forget” to eat their vegetables. That vibrant green puree means each one contains about 1/12 cup of spinach—not bad for something that tastes like banana bread!

FAQ About Kid-Friendly Spinach Banana Blender Muffins

I get questions about these muffins ALL the time from fellow parents trying to sneak more greens into their kids’ diets. Here are the answers to the most common ones—straight from my messy kitchen to yours!

Can I use frozen bananas instead of fresh?
Absolutely! Frozen bananas work like a charm—just thaw them first so they blend smoothly. Pro tip: Freeze your overripe bananas peeled in a bag for future muffin emergencies. The texture actually makes the muffins extra moist!

How do I hide the green color if my kids are suspicious?
Ah, the classic “green food” rebellion! Here’s my trick: Add 1 tbsp cocoa powder to the dry ingredients. It turns the muffins chocolatey brown while keeping all the spinach goodness. Or go half spinach, half peeled zucchini—it blends nearly clear!

Can I make these without eggs?
You sure can! For egg-free muffins, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit for 5 minutes until gloopy. Applesauce (1/4 cup) also works in a pinch—just reduce the milk slightly so the batter isn’t too wet.

What if my blender leaves little spinach flecks?
No worries—those tiny green specks just look like “confetti” to kids! But for ultra-smooth muffins, blend the spinach with the milk first until completely liquified before adding other wet ingredients.

Can I double this recipe?
Please do! It works perfectly doubled—just make sure your blender can handle the volume. I often make two batches back-to-back and freeze one for later. More muffins = more happy kids (and more hidden veggies)!

Serve & Enjoy!

There you have it—my foolproof way to turn suspicious greens into cheers of “More, please!” from even the pickiest little eaters. These muffins are perfect for breakfast on-the-go, tucked into lunchboxes, or as an after-school snack that won’t cause a sugar crash. I love watching my kids devour them with big smiles, completely unaware they’re getting a dose of spinach with every bite.

Now it’s your turn! Whip up a batch of these Kid-Friendly Spinach Banana Blender Muffins and see if your crew falls for them as hard as mine did. Tag me on social media with your muffin photos—I want to hear all about your kitchen adventures and how many “Can I have another?” requests you get! Check out more recipes!

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Kid-Friendly Spinach Banana Blender Muffins

Kid-Friendly Spinach Banana Blender Muffins Steal the Show in 30 Minutes


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  • Author: Carry
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

Easy-to-make spinach banana muffins blended for a smooth texture. Perfect for kids and packed with nutrients.


Ingredients

  • 1 cup fresh spinach
  • 2 ripe bananas
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/4 cup honey
  • 1/4 cup milk
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tbsp melted coconut oil


Instructions

  1. Preheat oven to 350°F (175°C). Grease a muffin tin or use liners.
  2. Blend spinach, bananas, honey, milk, egg, and vanilla until smooth.
  3. In a bowl, mix flour, oats, baking powder, and cinnamon.
  4. Pour wet ingredients into dry ingredients. Stir until combined.
  5. Fold in melted coconut oil.
  6. Divide batter into muffin cups, filling each 2/3 full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Cool for 5 minutes before serving.

Notes

  • Use frozen spinach if fresh is not available—thaw and drain excess water.
  • Swap honey with maple syrup for a vegan option.
  • Store in an airtight container for up to 3 days.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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