These simple spinach oatmeal muffins are the kind of win parents dream about: packed with greens + real nutrients in a muffin toddlers actually want to eat (at least we hope right?!). They're soft, satisfying, and made with oats, yogurt, and spinach—no flour or refined sugar needed. Whether you're easing into green foods or looking for a freezer stash winner, this one-bowl blender recipe has your back!
Why You (+ Your Toddler!) Will Love These Muffins
- freezer-friendly and perfect for batch prep
- veggie-loaded and picky-eater friendly
- no refined sugar to avoid the sugar crash
- blender muffins = super fast clean-up (aka more mom play time)
- great way to introduce green foods without pressure
If you enjoy these, you'll also like my other version spinach protein muffins that use cottage cheese instead of yogurt. Since you may have leftover spinach, these spinach waffles would be a great breakfast to prep alongside the muffins!
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Ingredients
Here's what you'll need to make these Simple Spinach Oatmeal Muffins:
- rolled oats – acts as the flour substitute and adds fiber to keep little bellies full
- Greek yogurt – adds a boost of protein and makes the muffins soft and moist
- spinach – a gentle way to add greens; the flavor blends right in!
- eggs – helps bind the muffins and adds healthy fats and protein
- maple syrup or honey (optional) – optional for toddlers over 2 for sweetness
- vanilla extract – enhances the overall flavor and gives a comforting, familiar taste
- cinnamon – adds cozy flavor that complements the greens and banana
- baking powder & baking soda – helps the muffins rise and stay fluffy
- salt (optional) – balances the flavors and enhances the natural sweetness
- olive or avocado oil – helps with softness and adds satiation
- chia seeds or Tiny Sprouts Organic Brain Booster (optional) – adds healthy fats, fiber, and a nutrition boost
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 350°F (175°C) and grease or line a muffin pan (use silicone liners or a silicone pan for easy clean-up).
- Step 2: Add all ingredients to a blender. Blend until smooth and creamy.
- Step 3: Fill each cup about ¾ full. Can stir in chocolate chips, sprinkles, or blueberries if desired!
- Step 4: Bake for 13–15 minutes for mini muffins or 18–20 minutes for regular muffins.
Hint
Don’t over-blend once everything is smooth, or the texture may become gummy. A high-speed blender works best to fully blend the spinach.
Substitutions
These simple spinach oatmeal muffins are naturally gluten-free (if using GF oats) and nut-free, here are some other substitutions you can use:
- rolled oats → sub with quick oats or store-bought oat flour; if using wheat flour, reduce to 1½ cups
- Greek yogurt → sub with plain cottage cheese, unsweetened applesauce, mashed banana, or dairy-free yogurt
- spinach → sub with shredded zucchini or finely grated carrots for a different veggie
- eggs → sub with flax eggs (1 tablespoon ground flax + 3 tablespoon water per egg), or use mashed banana or extra yogurt for added moisture (results may vary)
- maple syrup or honey → omit entirely for under age 2, or replace with mashed banana or a splash of date syrup
- vanilla extract → omit or replace with almond extract for a twist
- cinnamon → swap with pumpkin pie spice or leave out for a milder taste
- baking powder & baking soda → best not to substitute, but if needed, use 1½ teaspoon baking powder only (muffins may not rise as much)
- salt → omit for babies
- olive or avocado oil → sub with melted butter, ghee, or neutral coconut oil
Variations
Want to switch things up or add a little fun? Here are some fun ways to customize these simple spinach oatmeal muffins:
- banana version: use banana instead of yogurt for a sweeter, fruitier flavor
- add mix-ins: stir in mini chocolate chips, raisins, or hemp seeds before baking
- dairy-free: use coconut or almond-based yogurt in place of Greek yogurt
- zucchini muffins: sub the spinach with finely shredded zucchini
- savory style: skip the sweetener and cinnamon, and add shredded cheese and chives for a savory toddler muffin
- apple cinnamon: swap spinach for applesauce and increase cinnamon for a cozy fall version
How To Serve These Spinach Oatmeal Muffins
- pair with fruit and yogurt for a balanced breakfast
- serve warm with a side of cottage cheese or scrambled eggs
- slice in half and spread with nut/seed butter or mashed avocado
- crumble into a bowl with milk or yogurt for a muffin “cereal”
- tuck into lunchboxes with cheese cubes and berries for an easy snack lunch
- freeze and warm up for a quick breakfast on busy mornings for a balanced breakfast
- slice and spread with nut/seed butter for a snack
Equipment
You will need a high speed blender (here's a stainless steel blending container if you've been searching for one), measuring cups, and a muffin pan to make these simple spinach oatmeal muffins.
Storing Your Simple Spinach Oatmeal Muffins
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! You can also name the muffins something fun like Hulk muffins, Grinch muffins, or Trash Truck bites.
FAQ
Yes, thaw and squeeze out excess water first to avoid soggy muffins.
Yes, these spinach oatmeal muffins are fine for 6+ months! Omit the sweetener and any choking hazard mix-ins.
Definitely! Flax eggs work well here.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Simple Spinach Oatmeal Muffins
Equipment
- high speed blender
- measuring cups
- mini muffin tin
Ingredients
- 2 cups rolled oats or 1 ½ cup oat or wheat flour
- 2 eggs or flax eggs
- 1 cup plain or vanilla Greek yogurt or banana/applesauce/pumpkin
- 1-2 handfuls baby spinach
- ¼ cup olive oil or melted butter
- 2 teaspoon vanilla extract
- 2 tbsp maple syrup optional, omit for littles < 2yo
- 1 teaspoon cinnamon optional
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt optional
- 2 tablespoon chia seeds optional
Instructions
- Preheat oven to 350°F. Line or grease a muffin tin.
- Blend all ingredients until smooth.
- Pour into muffin cups and bake for 13–15 minutes for mini muffins or 18–20 minutes for regular muffins.
- Let cool and serve.
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