Hands up if you have a ‘picky eater’… I have something for you and your toddler will love you for it. These spinach, chickpea and banana muffins are a tasty snack and have helped my little one eat her greens without realising it.
Not just toddler approved, we love this recipe as a family. Easy snack which freezes well, also great for students or packed lunch for work. You can add a pinch of salt or extra sweetness if that is your preference, I have made it baby-friendly by not using salt and using the sweetness of apples.
Spinach – Strengthens bones: One cup of raw spinach carries 181% of the daily-recommended amount of vitamin K, which is important for maintaining bone health.
Chickpea – Rich source of folate, iron, zinc, protein, manganese and calcium. Proteins are necessary for the creation of new cells, muscle, cartilage, blood, hormones and enzymes in a baby. A growing baby needs high amounts of protein to fuel growth.
Banana – Little tummies are still getting used to using their digestive system, which is why bananas are great as they are easy to digest.
I create recipes with as little ingredients as possible for Nza, she is still breastfeeding (she is 14 months now). These muffins are great addition to her existing diet. Baby led weaning has really helped her explore foods on her own terms, under supervision. More on baby led weaning here.
Spinach Protein Muffins for Picky Eaters/ToddlersPrint This
- 1 ripe banana (6 to 8 ounces)
- 1/4 cup water
- 1/4 cup almond butter (or any other nut/seed butter)
- 1 flax/chia egg
- 3 dates (optional: leave to soak if a little dry)
- 100g apple sauce
- 2 cups fresh baby spinach , loosely packed
- 1 cup rolled oats (certified gluten-free, if needed)
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon (optional)
- A little bit of vegan butter for greasing the tin
- Preheat the oven to 350ºF and grease a mini muffin tin.
- Into a blender container, add the banana, water, almond butter, flax/chia egg, apple sauce, spinach, rolled oats, baking soda, cinnamon, in that order. (Liquids on the bottom help facilitate blending better.) Blend until very smooth, stopping to scrape the sides as needed.
- Pour the green batter into the prepared muffin cups. I usually get 12 muffins out of this batch, depending on the size of the banana. If you like to measure, I use about 2 tablespoons of batter per muffin cup.
- Put the muffin tin in the preheated oven and bake until the muffins rise and feel firm to a light touch in the center, about 15 to 17 minutes. The edges should turn lightly golden, and might crack a bit.
- Remove the muffins from the oven and allow them to cool at least 30 minutes before removing them from the muffin tin. I find that using my fingers to twist them out of the tin helps them release easily, but you can also run a knife around the sides of the muffin to help get them out.
Muffins can be stored at room temperature for 24 hours, but I recommend storing them in an airtight container in the fridge for up to a week.
Let me know if you’ve tried this recipe by tagging @notetoiris or using #notetoiris <3