Gluten Free Mini Banana Spinach Muffins
If you have a picky eater or are just trying to get some extra veggies into your kids, these Gluten Free Mini Banana Spinach Muffins are for you. They are moist, easy to make and so delicious. Keep these healthy breakfast muffins on hand for quick breakfast or snacks on the go!
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Healthy Breakfast Muffins
Making healthy muffins is my jam. I mean, who doesn’t love muffins? I like to make a batch of muffins at the beginning of the week to have on hand for breakfast or snacks. This is a budget friendly and healthy way to give your kids the delicious snacks that they want.
Try my other healthy breakfasts I prep for the week
- Peanut Butter Chocolate Chip No Bake Energy Balls
- Mini Pancake Muffins with Sausage
- Healthy Banana Oatmeal Muffins
If you prep these at the beginning of the week, keep them in the refrigerator in a tightly sealed container, so they stay fresh and moist.
Gluten Free Mini Banana Spinach Muffins
Making healthy muffins is so easy and helpful to use up leftover brown bananas. Usually I already have all the ingredients that I need and you probably do too.
Mini Banana Spinach Muffins are a fun way to get your picky eater to eat vegetables. They taste NOTHING like spinach so don’t worry about your kids not liking them. I promise, they are delicious. Even if you don’t have a picky eater, adding spinach or other veggies to your recipes can help increase your child’s vegetable intake. Let’s face it, all of us probably aren’t getting full amount of vegetables we need.
Make this recipe when you have old brown bananas. I always have old bananas leftover at the end of the week. So on Sunday I make Mini Banana Spinach Muffins and my kids and husband are happy for the week! I usually have all the other ingredients I need on hand.
INGREDIENTS
- 1 c gluten free oats – ground like flour
- 2 T ground flax seed
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 c brown sugar
- 1/3 c unsweetened vanilla almond milk
- 1.5 c spinach
- 2 T applesauce
- 1 large brown banana- mashed
- 1 egg
I use gluten free oats for my recipes because I eat gluten free MOST of the time due to some autoimmune issues. If you are not gluten free you can use any oats you have on hand.
How to Make Gluten Free Mini Banana Spinach Muffins
Preheat oven to 375°F
Blend the oats in a food processor until flour like consistency.
In a large mixing bowl, mix together dry ingredients ground oats, ground flax seed, baking powder, baking soda, salt, and cinnamon. Set aside.
In a high powered blender, blend together spinach and almond milk until blended very well. No chunks of spinach.
Pour the spinach into a mixing bowl and add applesauce, mashed banana, sugar and egg. Whisk together until fully combined.
Add the wet ingredients into the dry. Mix until combined.
I used a tablespoon to pour the banana spinach muffin batter into a greased mini muffin pan.
This recipe make 24 mini muffins.
Bake 8-10 minutes or until toothpick comes out clean and muffin bounces back to touch.
ENJOY!
Storing Banana Spinach Muffins
Once the muffins are cooled, store them in an air tight container or zip lock bag.
STORE THEM IN THE FRIDGE!
They only last a day or 2 if you don’t put them in the fridge. In the fridge stored properly, they last about a week. Just enough time to gobble them all up!
If you try this recipe, please leave a rating and let me know in the comments below. I hope you love this as much as we do!
Be sure to tag @cakestokale #cakestokale on Instagram and Facebook if you make any of my recipes, I love to see them and share them!
Gluten Free Mini Banana Spinach Muffins
If you have a picky eater or are just trying to get some extra veggies into your kids, these Gluten Free Mini Banana Spinach Muffins are for you. They are moist, easy to make and so delicious. Keep these healthy breakfast muffins on hand for quick breakfast or snacks on the go!
Ingredients
- 1 c gluten free oats - ground like flour
- 2 T ground flax seed
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 c brown sugar
- 1/3 c unsweetened vanilla almond milk
- 1.5 c spinach
- 2 T applesauce
- 1 large brown banana- mashed
- 1 egg
Instructions
- Preheat oven to 375°F
- Blend oats in food processor until flour like consistency.
- In a large mixing bowl, mix together dry ingredients-ground oats, ground flax seed, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a high powered blender, blend together spinach and almond milk until blended very well. No chunks of spinach.
- Pour the spinach into a mixing bowl and add applesauce, mashed banana, sugar and egg. Whisk together until fully combined.
- Add the wet ingredients into the dry. Mix until combined.
- Pour batter into a greased 24 mini muffin pan.
- Bake 8-10 minutes or until toothpick comes out clean.
- ENJOY!
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 35Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 8mgSodium: 66mgCarbohydrates: 6gNet Carbohydrates: 5gFiber: 1gSugar: 3gProtein: 1g
Nutrition is calculated with products I use, therefore it is not always accurate. Nutrition info is per muffin.
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