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Playing How to Make Spinach Banana Oat Muffins | Healthy Breakfast for Kids from Jenny Mollen

It's hard to cook for a dictator and actress and author Jenny Mollen regularly does it for TWO of them! That's what she (lovingly) calls her kids—dictators—and they were the inspiration behind her first cookbook, Dictator Lunches. Here, she shares her healthy, kid-approved banana-oat muffins with a secret ingredient: spinach. 

"What I especially love about these muffins," Jenny writes, "is their bright green color. For kids struggling with an aversion to certain colored foods, this is a great way to get them eating 'green'." 

For another kid-friendly recipe from Jenny, check out her Apple "Mouths," an adorable snack for Halloween! 


  • 2 large eggs
  • ¼ cup coconut oil, melted
  • 2 very ripe bananas
  • 1/3 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 2 cups rolled oats
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 cup baby spinach leaves
  • ¼ cup unsweetened almond milk


Serves: Makes 12


Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.  

Combine all ingredients in a high-speed blender. Blend until the greens are completely pureed and all the ingredients are thoroughly incorporated.  

Divide the batter evenly among the lined cups of the muffin tin. Bake for 17 to 20 minutes, until the muffin tops are slightly browned and a toothpick inserted in the center comes out clean. 

Remove from the oven and let cool in the pan for 10 minutes, then transfer the muffins to a wire rack and cool completely. The muffins will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.

Excerpted from Dictator Lunches by Jenny Mollen. Copyright © 2022 by Jenny Mollen. Used with permission by Harvest. All rights reserved.