Monday, January 30, 2017

Baby Wed Leaning: Spinach Banana Muffins

Now that Asher is officially eating solid foods, we get to once again experiment with baby led weaning recipes. We had so much fun cooking for Zahara when she was a baby and are excited to do the same for Ash.

Zahara and I made these muffins together this week and they're a big hit with the whole family. They are surprisingly addictive and incredibly simple to make. Plus, they're packed with nutrients. Win-win.

Spinach Banana Muffins
Original recipe, slightly modified, from here

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 eggs
  • 1/2 cup unsweetened apple sauce
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon vanilla
  • 2 medium ripe bananas
  • 6 ounces baby spinach leaves
  • a few handfuls of frozen blueberries (optional)
  • Preheat oven to 350 degrees
  • In a medium bowl combine the flour, baking powder, baking soda, and salt
  • In a separate large bowl whisk the eggs. Add the apple sauce, yogurt, vanilla, and bananas. Gently mash.
  • Add a few handfuls of spinach to the large bowl. Use an immersion blender to puree, adding more handfuls as you go.*
  • Add the dry mixture to the wet mixture, a little bit at a time, and stir to combine. Be careful not to over mix.
  • Add batter to greased mini-muffin tin, filling them to the top.
  • Add two or three blueberries to each muffin.
  • Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the muffin tin and cool on wire rack. Store in the fridge or freezer.

*If you don't have an immersion blender, you can use a traditional blender or food processor to blend the leaves before adding them to the wet mixture.

Read more about our adventures in Baby Led Weaning here

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