Spinach + Banana Healthy Breakfast Muffins Recipe for Toddlers

• Vegetarian

• Produce

  • 1 Banana, Ripe
  • 2 cups Spinach, fresh organic

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 1/2 cup Applesauce, unsweetened

• Condiments

  • 1/3 cup Maple syrup, Grade A Organic

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract
  • 1 1/2 cups Whole wheat flour

• Oils & Vinegars

  • 2 tbsp Coconut oil, organic

Found on thetribemagazine.com

Ingredients

• 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

Directions

• 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).