Spinach and banana muffins recipe
Bake a batch and pop some in the freezer for when you need a quick lunchbox filler.
Prep time
10 mins
Cook time
20mins
Serves
8
Difficulty
Easy
- 60g spinach
- 100g unsalted butter
- 250g bananas (3 small)
- 1 egg
- 100g yogurt
- 150g self-raising gluten free flour (or normal wheat flour)
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
Optional garnish: 1 banana
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Pre-heat oven to 180 degrees. Line a muffin tray with 8 muffin cases.
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Melt the butter in a pan on a low heat with the spinach, take off heat as soon as the spinach has wilted. Put into a blender with the bananas, yogurt and egg and blend until smooth.
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Weigh out the flour, bicarbonate of soda, baking powder and mix together.
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Mix the wet ingredients into the dry and combine well.
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Pour the mixture into the muffin cases and fill to the top. Garnish with a thin slice of banana. Put into the oven for 18-20 minutes until a skewer comes out clean.
Makes 8 muffins
Adapt this recipe for weaning
The muffins make a good breakfast finger food, with some hidden greens too. Pick one up and role model eating for your little one.
