Blender Spinach Protein Muffins

If you’re looking for an easy, high-protein muffin that gets some greens in without the battle (hopefully!) —these Blender Spinach Cottage Cheese Muffins are it. Made with oats, banana, cottage cheese, and fresh spinach. They’re soft, naturally sweetened, and perfect for toddlers, babies, or picky eaters! Everything goes into the blender, so cleanup is minimal, and the result is a batch of nutrient-packed muffins that work for snack time, breakfast, or tossing into a lunchbox. They’re freezer-friendly, mom-approved, and picky-eater tested—plus, they’re green without being “too green” (depending on how heavy of a hand you have with the spinach).

These muffins are a go-to year-round, but they’re especially great during back-to-school season, when you need quick, balanced options ready to go. They’re also perfect for St. Patrick’s Day or springtime snacks when green foods feel extra festive! I love keeping a batch in the freezer for those busy mornings when breakfast needs to happen fast—or for tossing into a snack plate when your toddler’s suddenly demands snacks mid-afternoon.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tiff’s Tip
FAQ
Related
Pairing
Recipe
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Ingredients

rolled oats – acts as the flour substitute and adds fiber to keep little bellies full
cottage cheese – adds a boost of protein and makes the muffins soft and moist
fresh spinach – a gentle way to add greens; the flavor blends right in!
eggs – helps bind the muffins and adds healthy fats and protein for growing toddlers
banana – naturally sweetens the muffins and adds moisture without added sugar
maple syrup or honey (optional) – optional for toddlers over 2, just a touch of sweetness if your banana isn’t super ripe
vanilla extract – enhances the overall flavor and gives a comforting, familiar taste
baking powder & baking soda – helps the muffins rise and stay fluffy
salt – balances the flavors and enhances the natural sweetness
olive or avocado oil – helps with softness and adds satiation
Tiny Sprouts Organic Brain Booster – adds plant-based omega-3s, DHA, fiber, protein, and choline to support brain development

See recipe card for quantities.

Instructions

Step 1: Preheat oven to 350°F (175°C) and grease or line a muffin tin. Add banana, cottage cheese, eggs, maple syrup (optional), vanilla, and spinach to a high-speed blender. Blend until smooth.

Step 2: Add oats, baking powder, baking soda, salt, and Tiny Sprouts Booster chia seeds. Blend again until just combined (don’t over-blend).

Step 3: Fill each cup about ¾ full. Can stir in chocolate chips, sprinkles, or blueberries if desired!

Step 4: Bake for 18–22 minutes, or until a toothpick comes out clean. Let cool before removing from the tin. Enjoy warm, room temp, or chilled!

Hint: If using a thick cottage cheese or large eggs, your batter may be extra wet—feel free to add 1–2 tablespoon more oats after blending if it seems thin. If subbing cottage cheese with Greek yogurt, add ¼ cup extra of oats.

Substitutions

These are naturally gluten-free (if using GF oats) and nut-free, here are some other substitutions you can use:

banana → sub with unsweetened applesauce, Greek yogurt or extra cottage cheese, pumpkin puree, or mashed sweet potato
dairy-free → sub with unsweetened dairy-free yogurt (like coconut or almond-based)
egg-free → I haven’t tested this recipe without eggs, but you could try using flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg)
no added sugar → omit the maple syrup or honey

Variations

Want to switch things up or add a little fun? Here are some fun ways to customize these muffins:

mini muffin style: make them in a mini muffin tin for toddler snack trays or bite-sized lunchbox fillers—just reduce the bake time to 10–12 minutes
cheesy twist: sprinkle a little shredded cheddar or Parmesan into the batter for a savory version toddlers might love with dinner (omit the vanilla extract)
nut butter swirl: drop a small spoonful of almond or peanut butter into the center of each muffin before baking for a protein-rich surprise inside
festive fun: toss in a few mini chocolate chips or rainbow sprinkles to turn these into “party muffins” for birthdays or celebrations!

Equipment

You will need a mixing bowl, measuring cups, and a muffin pan to make these.

Storage

Fridge: Store in an airtight container in the fridge for up to 5 days. They’re great cold or slightly warmed!

Freezer: Freeze in a single layer on a baking sheet, then transfer to a zip-top bag or container. Store for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen.

To reheat: Microwave for 10–20 seconds or warm in a toaster oven for a few minutes until heated through.

Tiff’s Tip

Let your toddler help drop the batter into the muffin tin with a spoon or sprinkle hemp seeds on top before baking! Giving them a role in the prep can increase their curiosity to try the finished muffins—even if they see a little green inside!

FAQ

Can I use Greek yogurt instead of cottage cheese?

Yes! Sub with ½ cup Greek yogurt, and you will want to increase oats to 1½ to 2 cups for structure.

Can I use frozen spinach?

Yes—thaw and squeeze out excess water first to avoid soggy muffins.

Are these safe for babies?

Yes, 6+ months! Omit the sweetener and any choking hazard mix-ins.

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Pairing

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