I posted on Instagram a picture of these spinach and banana muffins I tried out for Hoda and I got so many requests for the recipe so I decided to make a quick post about it! I’m sure most moms can agree that figuring out what to feed their kid is the biggest challenge a mom can face…especially if they’re picky eaters. I’m sure it can be so hard to get your kids to eat their veggies (thankfully I don’t have this problem) but I thought this neat hack was worth a shot. Fortunately, they are DELICIOUS and Hoda loved it so much she ate 4 and I might have eaten like 5-6.

These spinach and banana muffins so are good and pretty simple to make. They would make a good on-the-go breakfast item. I hope you give it a try!

Spinach & Banana Muffins

Ingredients:

• 2 cups fresh organic spinach
• 1/2 cup shredded carrots (you can add shredded zucchini or squash too)
• 1 egg
• 1 ripe banana
• 1/3 cup organic maple syrup
• 2 tbsp coconut oil
• 2 tsp vanilla extract
• 1 1/2 cup flour (you can use whole wheat flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Directions:

1. Preheat oven to 350 degrees
2. In a blender, blend the spinach, carrots, egg, banana, maple syrup, coconut oil and vanilla.
3. In a mixing bowl, add the flour, baking powder, baking soda and salt
4. Pour the wet ingredients into the flour mixture and mix until smooth. It will be a thick texture. Add a little milk to loosen it up if needed.
5. Scoop the batter into greased muffin tins
6. Bake at 350 degrees (12 minutes for mini muffins and 17 minutes for regular sized muffins
7. Enjoy!

You can modify this recipe to add different vegetables or vegan/gluten, sugar free options. If you made it with different ingredients please feel free to share in the comments! And let me know how your little one liked it!

For other recipes, click HERE