Incredible Green Muffins

These vibrant muffins are an incredibly clever way to pack greens into your child’s day, I bet they can’t taste the spinach! They are naturally sweetened with ripe bananas and honey, and also include yoghurt and eggs to pack in the protein. Naturally nut-free, these muffins are perfect for lunch boxes and school snacks.

You will love these muffins as they are soft, fluffy and fun to eat, and they are a perfect way to bolster breakfasts or hungry tummies after school.

Find the gluten-free and dairy-free switches in the notes below, so no kids need to feel left out.

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Incredible Green Muffins

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Prep Time 15

Cook Time 20

Total Time 35

Course Baking, Breakfasts, Snacks & Treats

Servings

Calories 157 kcal

Suitable for Special Diet (or adaptable) Dairy-free, Gluten-free, Low-sugar, Nut-free, Sensory, Vegetarian

Ingredients

50 g Butter (unsalted)
4 tbsp Honey
60 g Spinach (baby leaves)
2 Bananas (ripe, roughly sliced)
2 Eggs
80 g Yoghurt (Greek)
50 g Oats (porridge or rolled)
200 g Spelt Flour (wholemeal, white or blended)
1 tbsp Flaxseed (milled)
2 tsp Baking Powder
½ tsp Bicarbonate of Soda
Pinch Salt (fine)

Instructions

Preheat the oven to 180°C (conventional) or 160°C (fan). Line a 12-hole muffin tin with paper cases.
Put the butter and honey into a small saucepan and melt over a low heat. Set aside to cool slightly.
Put the wet ingredients: spinach, bananas, eggs and yoghurt into a blender and blend until smooth. Add the oats and cooled butter and honey mixture, then blend again until well combined.
Put the dry ingredients: spelt flour, milled flaxseed, baking powder, bicarbonate of soda and salt into a large bowl and whisk together.
Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined and no pockets of flour remain.
Divide the mixture evenly between the muffin cases. Bake for 15–20 minutes until well risen and a skewer inserted into the centre of a muffin comes out clean.
Leave the muffins in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

The riper the bananas, the naturally sweeter the muffins will be. You can adjust the amount of honey according to your family’s sweet preference. Do not give honey to babies under 12 months old.

Gluten-free, switch the spelt flour to teff flour or sorghum flour or a gluten-free flour mix.

Dairy-free, switch the butter to light olive oil and the yoghurt to coconut yoghurt.

Store in an airtight container for up to 3 days. These muffins also freeze well for up to 3 months. Defrost overnight before popping one into a lunchbox.

Nutrition

Calories: 157kcalCarbohydrates: 30gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 28mgSodium: 166mgPotassium: 146mgFibre: 4gSugar: 10gVitamin A: 528IUVitamin C: 3mgCalcium: 71mgIron: 2mgManganese: 0.3mgMagnesium: 21mgZinc: 0.4mg

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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