These gluten-free & dairy-free muffins are a great way to sneak some greens in! They’re made with clean ingredients and are naturally sweetened.
I would totally make these muffins for myself even if I didn’t have kids – they’re SO good! Also any way I can get extra greens into my diet is a plus. HOWEVER, my kids LOVEEE these muffins! They can’t taste the spinach at all and I’m a happy mama knowing that they’re getting tons of spinach in their diet when they eat these.
I don’t love giving my kids sugar, so these muffins are naturally sweetened with just banana and a little honey. These muffins are also gluten-free as I used certified gluten-free oat flour. This recipe is also dairy-free.
I love making a batch of these muffins on Sunday to have for the week ahead. I put one in Emma’s lunchbox every day and give one to Jordyn as a snack. I even take these on-the-go at times for a healthy snack for me and the kids.
I can’t wait for you guys to make these! xoPrint
Kid-Friendly Spinach Muffins
- 2 pasture-raised eggs
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened almond milk
- 2 ripe bananas
- 1/4 cup honey or maple syrup
- 1 tsp vanilla extract
- 1.5 cups oat flour
- 1 tsp cinnamo
- 1 tsp baking soda
- 1/4 tsp salt
- 1–2 handfuls of spinach
Preheat oven to 350F.
Line a muffin tin with liners (makes 12 muffins).
Add all ingredients to a food processor or blender and blend until fully combined and the batter is smooth.
Pour the batter evenly between the 12 muffin tins.
Place in the oven and bake for 18 minutes.
Allow the muffins to cool for at least 20 minutes before eating.
Keep stored in the fridge for up to 5 days, or freeze for up to 3 months.
Recipe adapted from The Natural Nurturer