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Banana Spinach Muffin Bites [V+GF+Oil Free]

banana spinach muffin bites on cooling rack

Scrumptious banana spinach muffin bites are a great way to sneak some veggies and extra vitamins into your little ones! Great for adults too of course, but who doesn’t love a kid friendly recipe? My youngest born completely approves and these are the perfect size for his little hands.

side angle of banana spinach muffin bites on cooling rack

So I’m a big fan of the baby led weaning approach to feeding my youngest his solids. If you haven’t heard of this before, it’s essentially skipping purees, and starting with table food right at the age of 6 months old. Well so far so good, because my little munchkin LOVES to eat. These mini muffins are just perfect for weaning him onto food. He can hold them easily, and enjoy his breakfast or dessert, while sneaking in some spinach at the same time. It’s definitely a win win. These banana spinach muffin bites are great as a wholesome breakfast, healthy dessert, or a midday snack for a much needed pick me up.

How to prepare your banana spinach muffin bites.

I use a combination of flours for this recipe because I’ve tried this multiple ways. I truly feel the combination between the rice flour and oat flour is the way to go. It’s the perfect balance of healthy choices, deliciousness, plus it’s gluten free! If you don’t have brown rice flour or oat flour, you can easily make these using a high speed blender. Just grind your rice or oats (I use a Vitamix) until you have a flour consistency. If you’re not avoiding gluten, and you don’t have the two flours called for in this recipe, you may substitute for all whole wheat flour. I have tried them this way, and the result is also great!

Once you’ve got your flours ready, combine all the dry ingredients into one large bowl, and all your wet ingredients into another smaller bowl. Then mix them together until just combined.

bowl of dry ingredients and bowl of wet ingredients for banana spinach muffins

Fill your mini muffin pan with the batter, almost to the top since these muffin bites won’t rise too much. Then bake to golden perfection!

banana spinach mufin bites batter in mini muffin pan before baking

Once baked, remove from the oven and let the muffins rest for a few minutes before removing from the muffin pan. Serve your muffins warm, or at room temperature. You may reheat them in the oven or microwave.

banana spinach muffin bites on cooling rack with banana, apple, lemon, spinach in background

Did you enjoy these banana spinach muffins? I’d love to hear your thoughts in the comments below.

Are you looking for more kid friendly recipes?

I’ve got a ton of toddler approved healthy recipes for you! Try these amazing hidden zucchini Baked Tater Tots or these savoury gluten free Lentil Spinach Pancakes. Do you and your little ones love dipping? Give these perfectly dunkable Baked Lentil Veggie Nuggets a try. You won’t be sorry you did!

Want something sweeter? Try these delicious and refined sugar free Chickpea Cookies. Your kids will have no idea the main ingredient is chickpeas. They are perfectly suitable for a wholesome breakfast or delicious dessert!

banana spinach muffin bites on cooling rack with banana, apple, lemon, spinach in background

Banana Spinach Muffin Bites [V+GF+Oil Free]

Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 20 minutes
Cook Time: 13 minutes
Total Time: 33 minutes
Servings: 36 Muffins
For a healthy dessert that your kids will love, try these hidden veggie banana spinach muffins. They're made using wholesome ingredients and taste GREAT!
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Ingredients

Dry Ingredients

  • 1 cup brown rice flour
  • 1 cup oat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 2 ripe bananas mashed
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 lemon zested
  • 1 1/4 cup unsweetened almond milk or milk of choice
  • 2 cups baby spinach finely chopped in food processor or blender but not puréed

Instructions

  • Preheat oven to 400 degrees F and grease your mini muffin trays for 36 muffins, or use paper liners.
  • Add all the dry ingredients in a large bowl and whisk to combine.
  • Now combine all the wet ingredients in a medium bowl and mix well with a fork or whisk.
  • Combine the wet into the dry bowl and mix until just combined, without over mixing.
  • Using a metal spoon, fill each of your mini muffin cups almost to the top. They will not rise much.
  • Bake for 13 minutes, or until a toothpick comes out clean. Let your muffins cool slightly before removing from your trays and serve warm.
Serving: 1Muffin | Calories: 44kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 65mg | Potassium: 96mg | Sugar: 2g | Vitamin A: 3.2% | Vitamin C: 3.2% | Calcium: 3% | Iron: 1.8%
DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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