These Spinach Muffins are perfect for toddlers and baby-led weaning. They’re also egg-free, gluten-free, and are vegan friendly making them an allergy friendly option for your little one.
Raise your hand if your kid is constantly asking you for snacks around the clock? If you’re trying to introduce solids or keep their littles well-fed as they ask for snacks all day, these spinach muffins are perfect for them! They’re not just for toddlers, they’re also ideal for your new eaters who are starting solids with baby led weaning.
Table of contents
Why This Recipe Works
These spinach muffins are such a convenient meal for your little ones. You’re going to want to make these mini muffins over and over because your kiddos aren’t going to get enough of them. They’re also:
- Packed with healthy goodness
- Egg-free
- Gluten-free
- Vegan-friendly
- Meal prep friendly
- Easy to grab and go
Key Ingredients
Oat flour — I love using oat flour because not only is it not a common allergen and is naturally gluten free, but it’s really easy to find oats right now compared to regular all purpose flour.
Almond flour — Another easy flour to find right now, almond flour is nutrient-rich and packed with healthy fats, protein and fibre.
Apple cider vinegar — Because this has no eggs, the apple cider vinegar helps with leavening. I promise your kids will not taste it as being sour.
Egg replacement — You can totally use eggs in this spinach muffins recipe if you have them, but I found that mixing water, baking powder, and oil together is a great leavener that isn’t as heavy as using a flax egg (which I do also love).
Spinach — I use frozen spinach as they’re easy to stock up on but you can also use kale or fresh spinach if that’s what you have.
Bananas — Bananas are one of the only fruit I can reliably find right now, and I tend to always have leftovers from the week, so when they start to get a little speckly, I cut them up and freeze them for recipes just like this.
How to Make This Recipe
Step 1: Make a flax egg by combining 1 tablespoon of flax and 2 tablespoons of water. Let sit in the fridge for 15 minutes.
Step 2: Mix together the water, 4 tsp baking powder, and 2 tsp vegetable oil in a small bowl.
Step 3: In a food processor or blender, pulse together the oat flour, flax, almond flour, salt, and baking powder.
Step 4: Add in the banana, spinach or kale (thawed), vanilla, almond milk, vegetable oil, and cider vinegar. Process until very smooth. Add the flax egg and pulse just to combine.
Step 5: Spoon the batter (about 2 tablespoons) into the greased mini muffin tins.
Step 6: Top with a thin slice of banana and a sprinkle of hemp hearts. Bake for about 15-18 minutes, and then allow the spinach muffins to cool for at least 10-15 minutes at 350F before carefully popping them out.
Expert Tips
Don’t have oat flour but you have oats? Make your own! To make oat flour, just process a bunch of oats in the food processor until very smooth. You will need about 1.5 cups of oats to make 1 cup oat flour.
To make clean up easier, you can line the muffin tins with a silicone or paper liner. The silicone liners are usually dishwasher friendly so they can just be tossed into the dishwasher.
Thanks to the colour that the spinach gives the muffins, my son loves these. He calls them dinosaur eggs! Giving healthy meals fun names (instead of lying about what’s in them) helps kids enjoy their meals more!
Want to change things up? Instead of sliced bananas, you can swap for any sliced fruit. Strawberries, blueberries, and apples go really well with these spinach muffins. Plus it’s a great way to give your little one “choices” as it’s a BLW friendly recipe and if you make a batch with different “toppings,” they can pick their favourite!
Recipe FAQs
There are no peanuts in this recipe, however, there is almond flour, so if your kiddo also has a tree nut allergy, check out one of my other BLW muffins below.
Yes. Absolutely. I always do. To freeze them, pop them on a baking sheet once they’ve cooled that you’ve lined with a silpat or parchment paper. Freeze for about 30-60 minutes until solid, then pop them into a freezer bag for up to 3 months. When you’re ready to eat, I just pull out a batch and let them thaw in the fridge or microwave them one at a time (in 30 second intervals to be safe).
After your spinach muffins have cooled to room temperature, transfer them to an airtight container and store them in the fridge for up to 5 days. Simply reheat them in the microwave when ready to eat!
Honestly, not really at all. It tastes mainly like a soft banana pancake to be honest. They’re super delicious.
Absolutely. Use whatever milk you have on hand.
More Recipes You Might Like
Want more BLW friendly recipes that your little one will love like these spinach muffins? Here are some more of my son’s favourites!
- BLW PEANUT BUTTER BANANA MINI MUFFINS
- BLW SPINACH CHICKEN PROTEIN MUFFINS
- BLW IRON SWEET POTATO APPLE MUFFINS
- BLW BROCCOLI AND CHEESE EGG MUFFINS
What are you making for your snack obsessed kids right now? Leave me a comment below!
Vegan Spinach Muffins for Toddlers & BLW
Ingredients
- 1/4 cup water
- 4 tsp baking powder
- 2 tsp vegetable oil
- 1 cup oat flour 1 ½ cups oats
- 5 tbsp ground flax
- 1 cup almond flour
- ¼ tsp salt
- 1 1/4 tsp baking powder
- 1 cup very ripe mashed banana about 2
- 2 cups frozen spinach or kale thawed
- 2 tsp vanilla
- ½ cup unsweetened vanilla non-dairy milk
- 1 tbsp melted coconut oil or vegetable oil
- 2 tsp apple cider vinegar
- 2 tbsp hemp hearts
- 1 banana very thinly sliced on top
Instructions
- Preheat oven to 350 F and grease 30 silicon mini muffin tins.
- Make a flax egg by combining 1 tablespoon of flax and 2 tablespoons of water. Let sit in the fridge for 15 minutes.
- Mix together the water, 4 tsp baking powder, and 2 tsp vegetable oil in a small bowl.
- In a food processor, pulse together the oat flour, flax, almond flour, salt, and baking powder.
- Add in the banana, spinach or kale (thawed), vanilla, almond milk, vegetable oil, and cider vinegar. Process until very smooth. Add the flax egg and pulse just to combine.
- Spoon the batter (about 2 tablespoons) into the mini muffin tins. Top with a thin slice of banana and a sprinkle of hemp hearts. Bake for about 15-18 minutes, and then allow to cool for at least 10-15 minutes before carefully popping them out.
Notes
- Don’t have oat flour but you have oats? Make your own! To make oat flour, just process a bunch of oats in the food processor until very smooth. You will need about 1.5 cups of oats to make 1 cup oat flour.
- To make clean up easier, you can line the muffin tins with a silicone or paper liner. The silicone liners are usually dishwasher friendly so they can just be tossed into the dishwasher.
- Thanks to the colour that the spinach gives the muffins, my son loves these. He calls them dinosaur eggs! Giving healthy meals fun names (instead of lying about what’s in them) helps kids enjoy their meals more!
- Want to change things up? Instead of sliced bananas, you can swap for any sliced fruit. Strawberries, blueberries, and apples go really well with these spinach muffins. Plus it’s a great way to give your little one “choices” as it’s a BLW friendly recipe and if you make a batch with different “toppings,” they can pick their favourite!
Nutrition
Updated on July 1st, 2021
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
AJ says
Hi Abbey! Thanks for this! In the instructions, what is the “egg replacement” that you’re referring to from the ingredients list? Thank you! AJ
Abbey Sharp says
Hi AJ! Thank you for bringing this to our attention. We’ve updated the recipe to specify a flax egg.
Emily says
What is the serving size? One muffin?
Abbey Sharp says
For baby yes I would suggest one
Claudia says
Can I use fresh spinach? If so, uncooked or cooked?