Easy Blender Spinach and Oats Muffins for Toddlers Recipe

Introduction

These Easy Blender Muffins combine wholesome spinach and oats into a soft, nutrient-packed treat perfect for toddlers. Made quickly in a blender, they are naturally sweetened and ideal for a healthy snack or breakfast.

Ingredients

• 2 cups spinach
• 1 very ripe large banana
• 1 egg
• 1 tbsp flax meal
• ¼ cup Greek yogurt
• ¼ cup avocado oil
• ¼ cup maple syrup
• 1 cup rolled oats
• ½ tsp vanilla extract
• ¼ tsp baking soda
• ½ tsp baking powder

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease your mini muffin pan with olive oil spray or butter.
2. Step 2: Add all ingredients to a blender and blend until the batter is somewhat smooth but still thick.
3. Step 3: Use a tablespoon to pour the batter into the muffin pan, filling each cup about one and a half tablespoons full.
4. Step 4: Bake at 350°F for 12 to 13 minutes, or until a toothpick inserted in the center comes out clean.
5. Step 5: Remove the muffins from the oven and let them cool before serving or storing.

Tips & Variations

• For extra texture, add a handful of chopped nuts or raisins into the batter before baking.
• Substitute avocado oil with melted coconut oil if preferred for a slightly different flavor.
• If baby spinach is unavailable, you can use kale or Swiss chard instead, but reduce the quantity slightly as they are more bitter.
• Use gluten-free oats to make this recipe suitable for gluten intolerance.

Storage

Store these muffins in an airtight container in the refrigerator for up to one week. To serve warm, simply microwave them for 10–15 seconds. They can also be frozen for longer storage; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins without a blender?

Yes, you can finely chop the spinach and mash the banana by hand, then mix all ingredients thoroughly in a bowl. The texture may be less smooth but still delicious.

Are these muffins suitable for toddlers with nut allergies?

Yes, this recipe contains no nuts by default. Just avoid adding any nut-based toppings or ingredients to keep them allergy-friendly.

Easy Blender Spinach and Oats Muffins for Toddlers Recipe

Print Recipe

★★★★★

4.5 from 142 reviews

These Easy Blender Muffins combine nutrient-rich spinach and wholesome oats into a delicious, toddler-friendly treat. Made quickly in a blender and baked into mini muffins, they are perfect for busy parents seeking healthy snacks that little ones will love. Naturally sweetened with banana and maple syrup, and moistened with avocado oil and Greek yogurt, these muffins offer a balanced blend of fiber, protein, and vitamins.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Total Time: 23 minutes
• Yield: 24 mini muffins 1x
• Category: Breakfast,Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups spinach
• 1 very ripe large banana
• 1 egg
• 1 tbsp flax meal
• ¼ cup Greek yogurt
• ¼ cup avocado oil
• ¼ cup maple syrup
• 1 cup rolled oats
• ½ tsp vanilla extract
• ¼ tsp baking soda
• ½ tsp baking powder

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the muffins evenly.
2. Prepare Muffin Pan: Grease your mini muffin pan using olive oil spray or butter to prevent the muffins from sticking during baking.
3. Blend Ingredients: Add all ingredients — spinach, ripe banana, egg, flax meal, Greek yogurt, avocado oil, maple syrup, rolled oats, vanilla extract, baking soda, and baking powder — into a blender. Blend until you achieve a somewhat smooth batter with some texture remaining from the oats and spinach.
4. Fill Muffin Pan: Using a tablespoon or a small scoop, pour about 1 to 1.5 tablespoons of batter into each muffin cup, filling them evenly.
5. Bake Muffins: Place the muffin pan in the preheated oven and bake for 12 to 13 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Cool Muffins: Remove the muffins from the oven and allow them to cool completely in the pan or on a wire rack before handling or serving.
7. Store Properly: Store cooled muffins in an airtight container. They will stay fresh in the refrigerator for up to one week, making them a convenient snack option.

Notes

• Customize sweetness by adjusting maple syrup or using a different natural sweetener if desired.
• For a gluten-free version, substitute rolled oats with certified gluten-free oats.
• Mini muffins are toddler-friendly in size, but you can use a standard muffin pan; adjust baking time accordingly.
• Flax meal adds fiber and omega-3s; if unavailable, chia seeds can be used as a substitute.
• Ensure the banana is very ripe for natural sweetness and moisture.
• These muffins can be frozen for up to one month; thaw before serving.

Keywords: toddler muffins, spinach muffins, healthy snacks, blender muffins, oat muffins, easy baked snacks, natural sweetener, mini muffins