Healthy Spinach Banana Muffins (no added sugar)
These healthy spinach banana muffins are perfect for baby-led weaning. They are naturally sweetened with bananas and dates and packed with nutrition from oats, spinach, and eggs. Source: goldenbearmama
- Suitable from
- Finger foods (BLW)
- Total time
- 25min
- Makes
- 12servings
- Iron
- 0.1mg
Medium to prepare
undefined min prep
adjustable below
per serving
Common allergens
Egg, Milk, WheatIntroduce one at a time.
Ingredients
- Oats1 cup
- All-purpose flour1 cup
- Baking powder1 tbsp
- Chocolate chips, dark1/3 cup
- Spinach2 cups
- Coconut oil3 tbsp
- Greek yogurt, plain1/2 cup
- Date6 pieces
- Banana2 pieces, medium sized and ripe
- Egg2 pieces
Steps
Add pitted dates to hot water and let them hydrate for 30 min while you measure the other ingredients.
Preheat oven to 375F and prepare a muffin tray.
Discard the water from soaking the dates.
Add spinach, coconut oil, dates, Greek yogurt, bananas, eggs and oats to a high-powered blender and blend until smooth (scrape down the sides as needed, it may take several minutes).
Transfer the mixture to a bowl and add all purpose flour, mix until combined.
Add the baking powder and mix until incorporated (do not overmix).
Scoop the muffin batter into the muffin tray and bake for 20 minutes until a toothpick comes out clean and the muffins are golden on the edges.
Let them cool a bit and move to a wire rack.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 16kcal
- Protein
- 0.4g
- Fat
- 0.6g
- Carbs
- 2.2g
- Carbs54%
- Protein10%
- Fat36%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 12 servings per recipe
Amount per serving
Calories
16
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.