RECIPE: Baby-Approved Spinach Muffins

So here's the deal: Mackenzie is a GREAT eater...most of the time. She LOVES all sorts of healthy things: eggs, hummus, Greek yogurt, all kinds of fruit, etc. Her big hang-up? Well, same as a lot of people: vegetables. I have a tough time getting her to eat straight-up veggies - steamed, raw, roasted. She's just not a fan, in general. So I'm always looking for ways to sneak them into other foods. Kenzie is a big carb girl, so I decided to try this recipe for spinach muffins. With a few substitutions...there's nothing unhealthy about them! And not only do my husband and I like them - but KENZIE eats them! So...if you could use a new recipe to try to get your kids to eat their veggies...feel free to give these muffins a whirl!

SPINACH MUFFINS - yield about 16 servings

-1 cup ripe banana (about 2 small or 1 medium/large)

-2 cups lightly packed baby spinach

-3/4 cup milk (can use nondairy - I used soy milk)

-1/4 cup honey

-2 tbsp melted & cooled butter (can use substitute - I used plain Greek yogurt)

-2 eggs

-1 tsp vanilla extract

-1 cup rolled oats

-1 tsp baking soda

-pinch salt

-1 cup whole wheat flour (I had half & half on hand, so that's what I used)

-mini chocolate chips (optional, I didn't use any and Kenzie still loved them!)


Blend all ingredients (except flour & chocolate chips, if using) until smooth. Pulse in the flour just to combine, or stir in gently. Pour batter into greased or lined muffin tins, about 3/4 full. Sprinkle with chocolate chips & bake for 18-20 minutes at 375, until firm and lightly browned around the edges. Enjoy!

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