Mini chefs – spinach and banana muffins

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

Ingredients

Makes 6

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.

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.