BLW 👶🏼 6+ months 🧁 Makes 24
These vegan BLW Spinach & Banana Mini Muffins are loaded with natural sources of iron, and are a perfect quick breakfast or on the go lunchbox snack.
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Spinach & Banana Mini Muffins
Ingredients
- 120 g quick oats
- 2 large bananas
- 170 ml soy milk
- 1 tsp baking powder
- 2 handfuls baby spinach
- 50 g blueberries (Optional to top)
Instructions
- Preheat the oven to 180c/350f.
- Make the batter by adding all of the ingredients to a blender and blend until smooth.
- Pour the batter evenly into a 24 mini muffin tray, add any toppings if you like, and bake for 15 minutes (+/- a couple minutes depending on your oven).
- Remove from the oven and then remove from the muffin tray and place on a tray to cool.
Storage
Store in the fridge for 5 days or freeze for up to 2 months.Did you make this recipe?
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8 Comments
21 month old loved these! Kept asking for more!
So happy to hear this!
We really want to try those – qny recommendation what to use instead of oats? Would regular flour work? Thanks 🙂
Your recipes are always a hit with my little one. Could I make them using a regular muffin tin?
Can we bake this as a “smash cake” using small round pans? Please help with the baking instructions, Would love to try! TYSM!
Oh I love that idea!
I would assume to double the recipe and do it as two layers. I assume the mix to bake for around 25-30 minutes ay 180c/350f in regular 7″ cake tins.
I have made these numerous times now and they are always a hit!!
Yay! Glad the family like them!