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healthy toddler banana muffins (packed full of spinach!) | via Yellow Brick Home

Veggie Packed Power Muffins

Delicious banana muffins for toddlers using no sugar and packed full of iron! Store in the freezer and thaw one at a time as you need them. So good, you'll want to sneak a bite.
Prep Time 15 mins
Total Time 35 mins
Servings 24 muffins


  • 3 bananas, hand mashed
  • 1/4 cup coconut oil, melted
  • 1/3 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/4 cup milk (almond, coconut or regular)
  • 2 large eggs
  • 2 tsps cinnamon
  • 1 tsp baking soda
  • 8 oz bag baby spinach, pulsed or blended
  • fruit of your choice, chopped
  • 3/4 cup whole wheat flour
  • 1 cup oat flour*


  • Preheat oven to 350F
  • In a large mixing bowl, mash the bananas using a fork or whisk. A few chunks are fine!
  • Melt the coconut oil and add to the bowl. Whisk together with banana
  • Add applesauce, vanilla and milk to the bowl, and whisk everything together
  • Add eggs, and whisk until combined
  • Add cinnamon and baking soda, and whisk into the mixture
  • Pulse the spinach in a blender until finely chopped (it will be slightly clumpy and wet), and add the pulsed spinach to the bowl. Whisk to combine.
  • If you'd like, throw in some fruit for color and extra flavor! I have used blueberries, strawberries or apricots, to name a few.
  • Lastly, add the wheat and oat flour, and stir until combined
  • Spoon mixture into lightly greased muffin tins (I use a small amount of coconut oil to grease the tins)
  • Bake for 20 minutes and check for done with a toothpick. If toothpick comes out clean, remove from over and cool before removing from tins. If toothpick has residue, bake for an additional 1-2 minutes.


*If you don't have oat flour, you can also blend steel cut oatsĀ or rolled oats into a fine powder. This is what I do!
Be as creative as you'd like. These muffins are a great base to add fruit or nuts!