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.

Ingredients

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

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.

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Spinach and Banana Oat Donuts

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81 comments

Anna says:
I don’t have a donut pan. Can you advise adjustments for a muffin pan?
Cara Mann says:
My 6 month old Is struggling with constipation. What could I substitute bananas with? Thanks!
Brittany Pajank says:
Can you substitute frozen spinach?
Meaghan says:
This may add a bit too much moisture. We recommend dry!
Melissa says:
Good for breakfast for adults? Need something quick that’s healthy and filling.
Meaghan says:
You could definitely make these for adults!!
Erin says:
Would these work with another type of flour? Our baby is allergic to oats. Thank you!
Meaghan says:
We haven't tried any alternatives but if you do, please let us know how it goes!!
Kirsten says:
My son literally stuffs his face with these muffins! He’s allergic to eggs so I appreciate the guidance on the flax egg. I love that he’s getting a ton of nutrients in every bite. Will quadruple the recipe next time in hopes there will be some to freeze!
Meaghan says:
Yeeessss! Kirsten! This is what we LOVE to hear. These are so much fun and I'm so glad you all are loving them!
Celine says:
I only had “quick oats” so tried making the recipe with that. Made mini muffins and having a hard time making sure they are cooked through. They seem too wet on the inside. Do you think it has to do with the oats I used or maybe the spinach wasn’t dry enough after I washed it?

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