Bake a batch and pop some in the freezer for when you need a quick lunchbox filler.
Makes 8 muffins
60g spinach 100g unsalted butter 250g bananas (3 small) 1 egg 100g yogurt 150g self-raising gluten free flour (or normal wheat flour) 1 tsp bicarbonate of soda 1 tsp baking powder ¼ tsp salt
Optional garnish: 1 banana
Pre-heat oven to 180 degrees. Line a muffin tray with 8 muffin cases.
Melt the butter in a pan on a low heat with the spinach, take off heat as soon as the spinach has wilted. Put into a blender with the bananas, yogurt and egg and blend until smooth.
Weigh out the flour, bicarbonate of soda, baking powder and salt and mix together.
Mix the wet ingredients into the dry and combine well.
Pour the mixture into the muffin cases and fill to the top. Garnish with a thin slice of banana. Put into the oven for 18-20 minutes until a skewer comes out clean.
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Healthy food writer, Natasha Corrett
"I've finally found a kids' food brand that Rudy and I genuinely love. I would never buy long-life toddler food that could be sitting on the shelf for up to 18 months - Little Dish meals are fresh and found in the fridge, plus they're nutritionist approved."
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