Shamrock Spinach Muffins

Celebrate St. Patricks’ Day by having the leprechauns turn the muffins green! Adding spinach is great for colour and an extra serving of vegetables without the artificial food colouring of many leprechaun-influenced foods. Maybe the leprechauns could also ‘leave the recipe behind’ for other days in the year if they’re a hit.

10 child-size portions
Preparation Time
15 minutes
Cooking Time
Common Allergens
wheat, milk (or soy if using fortified soy beverage)
Equipment List
Large bowl
Measuring cups and spoons
Muffin tins
1 cup
rolled oats
1 cup
whole grain wheat flour
1/4 cup
2 tsps
baking powder
1/2 tsp
baking soda
1/2 tsp
2 tsps
1/4 cup
olive or canola oil
3/4 cup
milk or unsweetened fortified soy beverage
6 cups (225g)
fresh baby spinach (pre-washed)
1 large
mashed ripe (or defrosted) banana
2 tsps
vanilla extract

1. Preheat oven to 350F. Prepare muffins tins by greasing or using liners.
2. In the blender, grind the oats into flour. Add all other dry ingredients and pulse a few times to combine. Transfer to a large bowl.
3. Add the oil, milk and spinach to the blender and puree until smooth (you may need to stir and press the spinach down). Add the banana and vanilla and pulse once or twice to just combine. Add this to the dry mixture and fold together until just combined. Do not overmix.
4. Pour batter into muffin cups. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Cool for 5 minutes then remove muffins and cool further on a wire rack.

Source: Nicole Fetterly, RD

Childcare facilities with 8+ children should check with their Licensing Officer about what is needed to serve food

Spinach Muffins
Shamrock Spinach Muffins