When I met Jenn, we got into a conversation about picky toddler eating. She told me about these Spinach-Banana Muffins that were a surefire success with her daughter and said "even my husband thought they were good." Naturally, I asked for the recipe and she was happy to oblige! We opted to call them Dino Cupcakes in my house due to the green color and because my son is obsessed with both dinosaurs and cupcakes...and they have been a savior!
1/2 cup unsweetened applesauce (one of the single serving cups)
1 large egg
2 teaspoons vanilla extract
2 cups fresh organic spinach - uncooked (could also add shredded carrots, shredded zucchini, or shredded yellow squash (all raw) to really pack it full of veggies!)
1 ripe banana
1/3 cup Maple Syrup, Organic, Grade A
2 tablespoons Organic Coconut Oil
1.5 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350° F.
Put the first seven ingredients (applesauce, egg, vanilla, spinach, banana, maple syrup and coconut oil) in a blender or food processor and blend.
Combine the dry ingredients (flour, baking powder, baking soda and salt) in a smaller mixing bowl.
Add the wet spinach mixture from blender to the dry ingredients.
Slowly mix the dry ingredients into the wet until combined. You can use a spoon or spatula. The mixture might be dense. Add a splash of milk to loosen it up if you need to, but the mixture should resemble a thick pancake dough. It won’t pour easily, will need a spoon.
Scoop the batter into greased muffins tins.
Bake at 350 degrees (12 minutes for mini-muffins or 17 minutes for regular-sized muffins)
Do you have a kid-friendly recipe that everyone loves? Email us! firstname.lastname@example.org
Jenn Van Savage has lived in Hoboken for 11 years, works full-time in the pharmaceutical industry, and is mom to the adorable two-year old, Reese. She loves cooking and needs to be a fitness and running enthusiast to balance it out!