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.

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

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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.