These healthy blender spinach sweet potato muffins are gluten-free, packed with nutrients, and contains no added sugar. They are light and moist and are perfect for babies and kids of all ages! These are sure to become your next favorite grab-and-go breakfast or snack!
Whoever came up with this ingenious idea of blender muffins, this exhausted mama bows to you. Throw all the ingredients into a blender, give it a whirl, bake, and done! Finito! Mind blown. I can get that done even if my toddler only takes a 10-minute nap. But hey! I’ll take anything at this point. They get extra extra EXTRA points for making cleanup a breeze.
Now the problem I’m facing is that there are just too many ingredients and flavor combinations I want to try, and you betcha, this list-maker has started one just for blender muffins. I hope to bring these ideas to light and share with you all kinds of delicious blender muffin concoctions. Because we can all use them in our crazy busy lives, no?
Today I’m sharing with you these spinach sweet potato muffins. Whenever I develop recipes, I always keep in mind the nutritional needs and eating skills of babies and toddlers in mind. But these are not just for the little one(s)! If you’ve tried any of my recipes, you might be nodding your head up and down at this – While you might’ve made it thinking it would all be for your little one, before you know it, a lot has made its way into your belly. And that delights me because creating wholesome baby and toddler-friendly meals that the ENTIRE family can enjoy truly is my passion!
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Healthy Spinach Sweet Potato Muffin Notes and Tips:
- IF you’re looking for a bread-y type of muffins, this is not it. These muffins are super light and moist and the texture resembles that of a firm set custard/flan. It’s seriously the PERFECT texture for babies (6 months +) Having said that, my toddler goes crazy over these green muffins – “cholok saek (green in Korean) muppin” is what he calls them.
- Be sure to squeeze out as much liquid from the sweet potato as possible. Otherwise, you’ll end up with mushy muffins
- As soon as the batter looks smooth and combined, stop blending. you don’t want to overmix it!
- You MUST let these cool completely before removing them from the muffin pan. They WILL stick if you try to remove them before they have cooled.
- I highly recommend using a silicone baking pan or cups. This is the one that I use. It makes it so much easier to remove the muffins from the pan and makes cleanup easy.
- These muffins are more savory than sweet. You won’t taste the spinach but the yogurt flavor is quite pronounced. You can always spread on top some fruit purees, mashed banana, etc. But do serve it plain at first.
- Which yogurt to use? I like to use whole fat plain Greek yogurt or Lifeway Kefir cups. Yes, the probiotics in these two will be killed from the heat so it’s best to consume raw to get those benefits. Interesting to note: there’s research showing that different strains, including lactic acid bacteria and bifidobacteria, are able to produce beneficial effects in their heat-inactivated form. More is needed, though. However, yogurt does act great texture and flavor to baked goods, and it will be a great way to amp up the protein and fat content.
- Don’t do dairy? You can substitute with plant-based alternatives, like coconut and cashew yogurt. Try to find those without any added sugar.
- Don’t do eggs? Use flax eggs! I tested it out, and it totally worked.
- I highly recommend adding chopped walnuts and grated sweet potatoes as it not only boosts nutrition but adds a great textural contrast. You can also add carrots instead. For babies, be sure to finely ground them. I like to use my coffee grinder to grind my nuts and seeds.
- Enjoy as is or with nut butter, mashed fruits, more yogurt, etc.
- How to store? Most definitly keep in the fridge. The muffins will become firmer too. These will stay good in the fridge for up to 4 days or freeze for up to 3 months. When freezing baked goods, I like to use the flash freeze method.
Spinach Sweet Potato Blender Muffins
Ingredients
- 1 ripe medium banana, overripe if you want them to be sweeter
- 6 ounces (or 3/4 cup) plain Greek yogurt, or plant-based alternative
- 1/2 cup unsweetened applesauce
- 2 large handfuls of spinach, see note
- 1 cup rolled oats
- 1 large egg or flax egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/3 cup finely chopped walnuts (finely ground for babies)
- 1/2 cup raw grated sweet potatoes (can use carrots, if you wish), see note
Instructions
- Preheat oven to 350 degrees Farenheit.
- Add oats into the food processor/blender and pulse until flour-like consistency.
- Place the rest of the ingredients (minus the walnuts and sweet potatoes) into the blender and blend until smooth.
- Stir in walnuts and sweet totatoes. Pour batter evenly into a muffin pan, about 3/4 full.
- Bake for 20 minutes, until inserted toothpick comes out clean.
- Cool completely (wait at least 10 minutes) before taking them out of the pan. This is very important! Otherwise, they WILL stick
- Once cooled, store in the refrigerator. If your muffins are on the wetter side (most likely due to the extra moisture from the vegetables. Remember, be sure to squeeze out as much liquid out), they will firm up a bit more in the fridge.
Do you have a recommendation what to use to substitute for banana? My baby unfortunately has banana allergy.
I haven’t tried so I hesitate in suggesting but you could try adding more applesauce. You can run into the problem of making the mixture too wet though so, in that case, I would try adding more flour and/or egg. Sorry that I can’t give you a definitive answer!