Who said spinach can’t be delish?

October 14, 2017

Hello lovelies.

I don’t know about you but we go through vicious cycles in our home with our success of adding green vegetables into our one year old’s diet. Somedays it ain’t no thing and then the next day she goes on a total vegetable strike. I am always, always, always experimenting with new vegetable dense recipes. This spinach banana recipe is a staple in our house and we almost make a new batch each week. What I love about this recipe is that it can be a good base to get creative from. We’ve tried gluten and gluten free variations, as well as every vegetable under the sun. Try substituting kale for spinach if that’s what you have in your fridge.

While the green color might be a turn off for some kids, I have yet to try a variation of this recipe that she doesn’t love. For those older toddlers or kids, tell them they are Hulk muffins. Who doesn’t want to be big and strong like The Hulk?!? Also, don’t be shy to try your own twist and let us know when you find a winning combination.



  • 1/2 cup unsweetened applesauce (one of the single serving cups if you have those kicking around, or add your own homemade version)
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups fresh organic spinach – uncooked (could also add shredded carrots, shredded zucchini, or shredded yellow squash (all raw) to really pack it full of veggies!)
  • 1 ripe banana
  • 1/3 cup Maple Syrup
  • 2 tablespoons Organic Coconut Oil
  • 1.5 cups whole wheat flour – almond flour and coconut flour will work as well
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  1. Preheat oven to 350° F.
  2. Put the first seven ingredients (applesauce, egg, vanilla, spinach, banana, maple syrup and coconut oil) in a blender or food processor and blend.
  3. Combine the dry ingredients (flour, baking powder, baking soda and salt) in a smaller mixing bowl.
  4. Add the wet spinach mixture from blender to the dry ingredients.
  5. Slowly mix the dry ingredients into the wet until combined. You can use a spoon or spatula. The mixture might be dense. Add a splash of milk to loosen it up if you need to, but the mixture should resemble a thick pancake dough. We use almond milk if we have to add moisture, but often the shredded zucchini or squash seem to add enough moisture.  It won’t pour easily, will need a spoon.
  6. Scoop the batter into greased muffins tins or use muffin cups/liners. We bought these to reduce our waste and for quick clean up.
  7. Bake at 350 degrees (12 minutes for mini-muffins or 17 minutes for regular-sized muffins).


Don’t get me wrong, these are still muffins; however, I like that even her snacks include vegetables and they are not overly sweet at all. I make a double batch and take them to the office with me for a mid morning snack. Thank you to the Tribe Magazine for the inspiration. You can keep these in the fridge for up to a week, or put in the freezer for longer storage time.

Happy baking! Stay tuned for more vegetable packed snacks and entrees that are sure to keep those little taste buds happy 🙂


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