Spinach Banana and Oat Muffins

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Spinach Banana and Oat Donuts

Luca is loving my Beet and Oat Banana Muffins and they’re a great way to get whole grains, protein, iron, and veggies in – all in one bite!

Instead of reinventing the wheel (since he’s already showing an affinity towards the muffins), I decided to modify the recipe to change up the flavor and nutrient profile. I went with Spinach! You can’t mess with spinach – there are so many benefits of this leafy green, like vitamins, fiber, protein, and calcium!

Spinach Banana and Oat Donuts

I made these a few ways:

He loved them every style, but I felt like the larger muffins were easiest for him to grab! No slicing into strips, he just gripped it and went right for it!

If your baby has been loving the Beet Muffins, baby will be sure to like these!

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

Spinach Banana and Oat Donuts

Yields 4-6 regular donuts

10 minPrep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1.5 packed cups baby spinach
  • 1 banana
  • 2 large eggs
  • 3 tablespoons rolled oats
  • 1/2 teaspoon of cinnamon
  • 1 tablespoon ground flaxseed

Instructions

  1. Preheat the oven to 350 degrees. Grease a regular donut tin.
  2. Add all of the ingredients into a blender and process until smooth. Pour the batter into the donut cavities and bake for 17 minutes or until the donuts are firm and browning on the edges. pop out of the donut cavities and enjoy.

Notes

This makes 4-6 regular donuts.

7.8.1.2
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https://inspiralized.com/kids-blog/spinach-banana-and-oat-donuts

Spinach and Banana Oat Donuts

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60 comments

Kim says:
May 15, 2019 at 4:19 pm
any change if you do muffins instead of donuts?
Reply
Carly Glazer says:
May 28, 2019 at 9:44 am
nope! Might want to cook a little longer!
Reply
Lindsay says:
June 3, 2019 at 9:25 pm
My daughter and son Are allergic to eggs. Any suggestions On what to sub the eggs for in the muffins?
Reply
Carly Glazer says:
June 6, 2019 at 12:25 pm
Hi Lindsay! We haven't tried it, but definitely give these a try with flax eggs and let us know how they turn out!
Reply
Anonymous says:
June 7, 2019 at 7:34 pm
Does this REcipe require a super ripe banana? Or will a regular yellow banana work?
Reply
Carly Glazer says:
June 20, 2019 at 4:38 pm
The riper the banana the more sweetness you will get out of it!
Reply
Liz C says:
June 9, 2019 at 6:17 pm
Mine Caved in a bit after they came out of the oven. Is that Ok? They tasted cooked, i would prObably add addi sweetener for my taste. Any suggestions?
Reply
Carly Glazer says:
June 20, 2019 at 4:39 pm
Hi Liz! Yes! As long as they seemed cook a little caving in is alright! Whatever your preferred sweetener is! We haven't tried anything, nut give it a try and let us know how they turn out!
Reply
Elle B says:
June 13, 2019 at 11:14 pm
Tried it with Vegan “neat egg” and made 7 REGULAR muffins baking them for 20 min! So yummy and out daughter loved them! We will DEFINITELY be making more of these.
Reply
Carly Glazer says:
June 20, 2019 at 4:42 pm
Hi Elle! So happy to hear these were enjoyed!
Reply
Sarah says:
June 27, 2019 at 6:41 pm
Should they be weT inside at all? They seem cooked but a but wet, which im ASSUMING happens with spinach and banana.
Reply
Carly Glazer says:
July 2, 2019 at 2:05 pm
Hi Sarah! Yes sometimes this can happen with the veggies releasing water! If you are uncomfortable with this you can cook them a little longer!
Reply
Allison says:
July 3, 2019 at 8:14 am
I do not happen to have flax On hand. If i omit the flax, will it effect the end product? Would i need to cook it longer or make any changes?
Reply
Nydia says:
July 7, 2019 at 8:57 pm
Hello! I love your blog and instagram feed! I was wondering if these should be refrigerated. they are currently baking in the oven and i can't wait to see how it turns out!
Reply
Carly Glazer says:
July 8, 2019 at 11:44 am
Yes these can be refrigerated to save for the week!
Reply
Savannah says:
July 15, 2019 at 11:26 pm
I made these tonight and mine stuck horribly to my nonstick donut pan. I even sprayed the pan too. I followed the recipe so I'm not sure what happened. Any ideas of what went wrong for them to stick so badly?
Reply
Melissa says:
July 18, 2019 at 10:03 am
Can these be frozen?
Reply
Carly Glazer says:
July 22, 2019 at 9:50 am
Yes definitely!
Reply
Anonymous says:
July 22, 2019 at 5:59 pm
I made these tonight and mine stuck horribly to my nonstick MuFfin pan. I even sprayed the pan too. I followed the recipe so I'm not sure what happened. Any ideas of what went wrong for them to stick so badly?
Reply
Enara says:
August 12, 2019 at 9:04 am
What kind of blender would you recommend for this?
Reply
Carly Glazer says:
August 16, 2019 at 4:01 pm
Any blender would work!
Reply
Rosamonde Simone @ KetoBotyToneAvis says:
August 16, 2019 at 5:53 am
Your recipe of 'spinach-banana-and-oat-donuts' looks very yummy and I love donuts. Thank you for sharing it.
Reply
Anne says:
September 6, 2019 at 1:31 pm
Hi there, what’s the best kind of spray to use for the muffin or donut pans?
Reply
Meaghan says:
September 9, 2019 at 10:59 am
Hi Anne! Great question. Just use whatever your preference. Olive oil works well!
Reply
Hala says:
October 8, 2019 at 2:37 pm
Hi! What can I replace flaxseeds with?
Reply
Meaghan says:
October 9, 2019 at 3:24 pm
Eggs or chia seeds would work!
Reply
Lindsay says:
October 30, 2019 at 8:04 pm
I’m having the same issue as some others who have posted. I have the recommended mini donut pan which nothing usually sticks to but this recipe sticks horribly. I’ve used a ton of spray but it doesn’t seem to work. What do you use to grease your pan? Thanks so much! My son loves the donuts
Reply
Meaghan says:
October 31, 2019 at 12:27 pm
We've used olive oil cooking spray!
Reply
Ann says:
November 27, 2019 at 4:58 pm
Yum! I’d give anything to try these donuts right now. They look SO cute. I believe the taste is just phenomenal. Plus, there are indeed so many benefits of spinach. My kiddos would love these. I’m planning to make these next weekend. Gonna follow your recipe, though I’d like to replace eggs. I hope it will work. Thank you A LOT for sharing this idea. Look forward to your new recipes. Best wishes, Ann
Reply
Meaghan says:
December 3, 2019 at 5:28 pm
Thanks, Ann! Let us know how they come out!
Reply
Annie says:
January 1, 2020 at 8:25 pm
Hi Ali, What is the best way to store these? I made these Sunday, doubled the recipe and made them as muffins instead. I’ve been keeping them in a container on the counter and they appear to be releasing moisture and getting soggy. I’m wondering if I should have put them in the fridge or freezer? Or maybe cooked them longer?
Reply
Meaghan says:
January 2, 2020 at 6:26 pm
You can put them in the fridge or the freezer!
Reply
Sarah says:
January 5, 2020 at 5:16 pm
These are a huge hit with my little one! Thanks for the recipe! Any chance you have the calorie count? We are working super hard on weight gain and tracking calories.
Reply
Meaghan says:
January 6, 2020 at 3:20 pm
Unfortunately because this was a sponsored post, we do not! We're so sorry about that!
Reply
Heather says:
January 24, 2020 at 12:52 pm
Wondering what can be substituted for banana and the measurement since one banana isn't measured in grams or cups? We have a banana allergy in our house but would still like to try these with another healthy alternative.
Reply
Katie says:
February 27, 2020 at 3:35 pm
Are these supposed to have some sort of baking soda or powder? I've made twice (both as muffins and donuts) and both times they came out very flat/sinking. I followed directions exactly.
Reply
Meaghan says:
February 28, 2020 at 3:33 pm
Hi Katie! They will be a little flat due to the fresh ingredients!
Reply
Katie says:
March 22, 2020 at 11:00 pm
Hi- can I sub frozen spinach for fresh? Under quarantine and don’t have any fresh spinach on hand. Thanks!
Reply
Meaghan says:
March 23, 2020 at 11:48 am
Definitely give it a shot! We haven't tried that yet but let us know!
Reply
Jess says:
April 3, 2020 at 11:06 pm
I just started BLW with my daughter and it’s just so fun! At what age did you introduce these muffins to Luca and Roma?
Reply
Alex says:
April 28, 2020 at 11:44 am
I love these muffins! They are so easy to make and I love sneaking veggies into them (I don’t have kids and I love veggies but it’s just a nice and easy way to switch up how I’m eating them). I add a little bit more oats to them and I had steamed sweet potatoes on hand and added those too and it made them super moist! I always have a lot of batter so my donuts don’t have a complete hole in them but they are yummy nonetheless, and I absolutely love the color!

Reply
Meaghan says:
April 28, 2020 at 12:39 pm
This is so fantastic! Great job and additions!
Reply
joan abington says:
April 30, 2020 at 8:09 am
Thank you for sharing this recipe. I have 5 kids, all teens/young adults and all at home. These spinach donuts are always a hit taste wise and fun wise. They laugh and say I am the only mom that can turn a donut into something healthy. I always have to double the recipe. I also sprinkled with hemp hearts and called them sprinkles. It got a good laugh.
Reply
Meaghan says:
April 30, 2020 at 10:21 am
We love this so much! That's a total win. So glad they're a hit.
Reply
Danielle Weingarten says:
August 29, 2020 at 1:58 pm
How do you keep the leftovers? I made them two days ago and left them out on the counter, lightly covered but they went moldy.
Reply
Meaghan says:
August 31, 2020 at 12:25 pm
Definitely refrigerate in a closed container. The fresh ingredients used make them go bad more quickly if left out!
Reply
Vanessa says:
September 25, 2020 at 9:01 am
Hi - do you think you could use this recipe and make pancakes out of it?
Reply
Meaghan says:
September 28, 2020 at 10:15 am
You'd definitely need to thin it out a little. We haven't give it a try but definitely give it a go and let us know how it comes out.
Reply
Donna T says:
January 4, 2021 at 12:48 pm
Well, I don't have babies around any more, but I would like to try these as part of my breakfast or as a snack. I am diabetic so I do need to see the nutritional information on these muffins. Thank you in advance.
Reply
Meaghan says:
January 5, 2021 at 12:41 pm
These will be perfect for you!
Reply
Ck says:
January 23, 2021 at 8:12 pm
Thank for this quick easy recipe. I tried however even putting in the convention oven for about 50 minutes, it was not cooked from inside. What could have gone wrong?
Reply
Meaghan says:
January 26, 2021 at 10:46 am
Did you follow it completely or did you make changes?
Reply
Albertina says:
February 12, 2021 at 7:27 am
This looks seriously amazing! I want to eat it right now!
Reply
Meaghan says:
February 12, 2021 at 2:07 pm
You will LOVE them!!!
Reply

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I’ve got these BUFFALO TOFU WRAPS on the menu fo I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣ ⁣ and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣ ⁣ grab the recipe on the blog! 🙌🏼⁣ ⁣ #buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣
⁣
and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣
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grab the recipe on the blog! 🙌🏼⁣
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#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas ...

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ramen is the perfect meal for this season of life. ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣ ⁣ this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣ ⁣ you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣ ⁣ recipe below 👇🏼👇🏼⁣ ⁣ Miso Ramen with Smoky Tempeh and Kale⁣ Serves: 4⁣ ⁣ Ingredients⁣ 2 tablespoons extra virgin olive oil⁣ 8-ounce package @lightlifefoods Original Tempeh, cubed⁣ ¼ cup soy sauce, low sodium⁣ 2 tablespoons maple syrup⁣ ¼ teaspoon smoked paprika⁣ 1 teaspoon liquid smoke⁣ 1/2 teaspoon garlic powder⁣ 2 garlic cloves, minced⁣ 1-inch knob ginger, minced⁣ 4 cups vegetable broth⁣ 1 tablespoon miso paste⁣ 1 tablespoon low-sodium soy sauce⁣ 4 cups finely chopped kale⁣ 12 ounces ramen noodles⁣ ⁣ Directions⁣ Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣ ⁣ While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣ ⁣ Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.

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⁣
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you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣
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Serves: 4⁣
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Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣
⁣
Directions⁣
Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣
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While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣
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Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat. ...

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