Lunch Boxin' it Take 2: Spinach-Banana Mini Muffins
Moist and beautifully green, these are a healthy kid and adult favorite!
Mini spinach muffins with banana are 100% whole grain and a kid favorite. They make a perfect school lunch and the extras freeze beautifully.
These make a lovely finger food for toddlers, too. (I avoided giving my kids anything with sugar or sweeteners in it before they turned 1, but you could give these to a baby otherwise.)
They also freeze really well, so I always have some on hand to pack for school lunches. Which is why I wrote the recipe to make so many! I figure while I’m at it… 😉
I like to pair a few of these with a bowl of yogurt mixed with fruit and usually raisins or grapes and their milk. I know they are feasting well.
These banana spinach muffins even work great on their own as an afternoon snack. Shoot, you could call them breakfast since it’s a little like a green version of banana bread muffins
Makes 36 Vegetarian mini muffins
2 cups Baby spinach, packed leaves
2 Bananas, medium ripe
1 Lemon, zest of
Baking & Spices
2 tsp Baking powder
1/2 tsp Baking soda
1/2 scant cup Granulated sugar
3/4 tsp Salt
1 tsp Vanilla
2 cups Whole wheat flour, white
Oils & Vinegars
1/4 cup Olive or canola oil
1/2 cup Yogurt, plain