Spinach Banana Oat Muffins (Toddler and Baby Snack)

Spinach Banana and Oat Donuts

These adorable Spinach Banana Oat Muffins are the perfect toddler-approved bite-sized snack to pack in a diaper bag. They’re only six ingredients, dairy-free, gluten-free, and full of the nutrients that kids need. 

Spinach Banana and Oat Donuts

My kids cannot get enough of these healthy muffins. This recipe with spinach is actually based on these Beet and Oat Banana Muffins that Luca devoured as a baby. They’re so packed with whole grains, protein, iron, and veggies that it’s truly a winning meal for everyone.

I decided to add spinach to these muffins for added leafy green benefits like fiber, calcium, and iron. And just like the beet muffins for baby, these healthy green banana oat muffins were a hit. And that’s not to mention how easy they are to make. You only need six ingredients and a muffin tin!

How to Make Spinach Oat Muffins for Kids

You can make these healthy muffin bites in a few different ways:

I’ve made them every way. But for Luca, the larger muffins have always been a favorite. When he was younger, he could hold on to it so I didn’t even have to cut it up. And the texture is soft enough for little teeth too.

Tip: be sure to spray or grease the baking tin before adding the muffin batter. We use olive oil spray for our tins. 

The only difference if you change your pan is that larger muffins may need a few extra minutes in the oven. Check after 17 minutes with a toothpick. If it’s not clean, continue baking for another 2 to 5 minutes, until the muffins are cooked through.

It’s easiest to make the spinach oat muffin batter in a blender. That way, you can ensure everything is totally smooth and easy for kids to sink their teeth into. You could also do this in a food processor.


These green muffins are packed with nutrients from just six whole-food ingredients:

  • Baby spinach. I doubt I need to explain the many health benefits of leafy greens like spinach. Plus, in this recipe, baby spinach gives the donuts a fun green color.
  • Banana. Choose a very ripe banana that’s easy to blend and has a natural sweetness. Bananas are also an excellent source of potassium and fiber for kids.
  • Rolled oats. These are whole-grain oats also labeled “old-fashioned oats”.
  • Cinnamon. This superfood spice not only tastes warming and deliciousness, but it also is full of antioxidants.
  • Ground flaxseed. Flax is a great source of healthy fats that kids need to support their growing brains. If you don’t have flaxseed, you can replace it with chia seeds, which are also high in fiber and healthy omega-3 fatty acids.
  • Eggs. This is an easy way to add extra protein to kids’ meal times. Plus, eggs help keep these muffins light, fluffy and soft.

Storing Spinach Oat Muffins

This is a great make-ahead recipe for babies and toddlers. You can bake up a double (or triple!) batch. Then let the donuts or muffins cool completely and place them in an airtight bag or container in the freezer. They will last for up to four months frozen. You can thaw them in a few hours on the counter or zap them in the microwave in 30-second intervals until thawed.

For shorter storage, keep the muffins in the fridge in an airtight container for up to four days.

Can I Make Egg-Free Muffins for Toddlers?

If you’re avoiding eggs, one reader had success making these spinach oat muffins with a vegan egg substitute. You can also omit the eggs and replace them with two flax eggs. Otherwise, this recipe is allergy-friendly! It is nut-free, gluten-free and dairy-free.

At What Age Can I Serve Muffins to Baby?

I started feeding homemade muffins to Luca at 6 months old.

More Healthy Snack Recipes for Babies & Toddlers

If you have little ones at home, treat them to these other nutrient-packed recipes next:

Watch our video to make Spinach Banana Oat Muffins and subscribe to our YouTube channel to watch more!

Spinach Banana and Oat Donuts

Yields 4-6 regular donuts

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe


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


  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.


This makes 4-6 regular donuts.

Spinach and Banana Oat Donuts

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Kim says:
any change if you do muffins instead of donuts?
Carly Glazer says:
nope! Might want to cook a little longer!
Lindsay says:
My daughter and son Are allergic to eggs. Any suggestions On what to sub the eggs for in the muffins?
Carly Glazer says:
Hi Lindsay! We haven't tried it, but definitely give these a try with flax eggs and let us know how they turn out!
Anonymous says:
Does this REcipe require a super ripe banana? Or will a regular yellow banana work?
Carly Glazer says:
The riper the banana the more sweetness you will get out of it!
Liz C says:
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?
Carly Glazer says:
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!
Elle B says:
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.
Carly Glazer says:
Hi Elle! So happy to hear these were enjoyed!
Sarah says:
Should they be weT inside at all? They seem cooked but a but wet, which im ASSUMING happens with spinach and banana.
Carly Glazer says:
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!
Allison says:
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?
Nydia says:
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!
Carly Glazer says:
Yes these can be refrigerated to save for the week!
Savannah says:
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?
Melissa says:
Can these be frozen?
Carly Glazer says:
Yes definitely!
Anonymous says:
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?
Enara says:
What kind of blender would you recommend for this?
Carly Glazer says:
Any blender would work!
Your recipe of 'spinach-banana-and-oat-donuts' looks very yummy and I love donuts. Thank you for sharing it.
Anne says:
Hi there, what’s the best kind of spray to use for the muffin or donut pans?
Meaghan says:
Hi Anne! Great question. Just use whatever your preference. Olive oil works well!
Hala says:
Hi! What can I replace flaxseeds with?
Meaghan says:
Eggs or chia seeds would work!
Lindsay says:
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
Meaghan says:
We've used olive oil cooking spray!
Ann says:
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
Meaghan says:
Thanks, Ann! Let us know how they come out!
Annie says:
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?
Meaghan says:
You can put them in the fridge or the freezer!
Sarah says:
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.
Meaghan says:
Unfortunately because this was a sponsored post, we do not! We're so sorry about that!
Heather says:
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.
Katie says:
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.
Meaghan says:
Hi Katie! They will be a little flat due to the fresh ingredients!
Katie says:
Hi- can I sub frozen spinach for fresh? Under quarantine and don’t have any fresh spinach on hand. Thanks!
Meaghan says:
Definitely give it a shot! We haven't tried that yet but let us know!
Jess says:
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?
Alex says:
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!

Meaghan says:
This is so fantastic! Great job and additions!
joan abington says:
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.
Meaghan says:
We love this so much! That's a total win. So glad they're a hit.
Danielle Weingarten says:
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.
Meaghan says:
Definitely refrigerate in a closed container. The fresh ingredients used make them go bad more quickly if left out!
Vanessa says:
Hi - do you think you could use this recipe and make pancakes out of it?
Meaghan says:
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.
Donna T says:
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.
Meaghan says:
These will be perfect for you!
Ck says:
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?
Meaghan says:
Did you follow it completely or did you make changes?
Albertina says:
This looks seriously amazing! I want to eat it right now!
Meaghan says:
You will LOVE them!!!
Emily says:
How would I serve these to a 9 month old? Leave them whole or break them up into tiny bite size pieces for pincer grasp?
Meaghan says:
We would suggest breaking them apart.
Lydia says:
Love these! They don't crumble so they're really easy for my 9 month old to handle and feed himself. They are plain but I mean that in the best way. Great for my baby. They are the perfect food for him.
Meaghan says:
That's fantastic to hear!
SimaOjha says:
Beautiful recipe. just want to ask how long we can store it? will it expire after 2-3 days?
Meaghan says:
Because these are made with fresh ingredients, they tend to go bad sooner. Be sure to store in an air tight container in the fridge after you're done enjoying!! They will last longer in the fridge.
Anonymous says:
I made these as muffins and after 30 minutes they were still raw inside. The top was brown, but underneath was still wet. Any ideas of what went wrong?
Meaghan says:
They firm up after baking, so give them a chance, but perhaps your banana was too large or too small? they should be slightly spongey but not wet.

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