Spinach and banana muffins

Chef: Mandy Serves: 6
Time:
20 minutes

 
 
 
 

Ingredients

  • 1 ripe banana, mashed

  • 50g spinach, blended into a purée

  • 60ml oat milk

  • 1/2 tablespoon lemon juice

  • 40ml sunflower oil

  • 75g wholemeal plain flour

  • 40g oats

  • 1 teaspoon baking powder

  • 1/4 teaspoon bicarbonate of soda

  • 50g raisins (optional)

    You will also need six cupcake cases.


Sweetened with fruit, these healthy spinach and banana muffins are a great choice for babies and toddlers.


Method 

  1. Preheat your oven to 180°C (fan)/200°C/gas mark 6. Line a muffin tin with six cupcake cases.

  2. Mash a ripe banana in a large mixing bowl.

  3. Mix 50g spinach purée with 60ml oat milk. (You can blend them together in a jug blender or with a handheld blender if you have one). Add a squeeze (about half a tablespoon) of lemon juice. Add 40ml sunflower oil.

  4. Mix in the mashed banana and mix well.

  5. Tip in 75g wholemeal plain flour, 40g oats, a teaspoon of baking powder and 1/4 teaspoon bicarbonate of soda.

  6. Mix in.

  7. Add 50g raisins if liked and mix in.

  8. Spoon into 6 cupcake cases.

  9. Bake in the pre-heated oven for 25 minutes.

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Chocolate Hummus