These healthy blender spinach cakes 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!
I developed this recipe almost 5 years ago when I was looking for a nutritious and delicious way to serve more spinach and other leafy greens to my first baby.
I was introduced to baby led weaning, and I spent a lot of time in the kitchen conjuring up all kinds of finger-friendly meals to make every bite count.
At that time, I had no idea that sharing all these baby-friendly recipes would become my full-time job, but here I am! And I absolutely adore this space and community.
These spinach cakes were and continue to be one of my son's FAVORITES, and his 1 year old sister is following in his footsteps.
All you need are a handful of ingredients, a blender, and a muffin pan. Let's get started!
And no, it doesn't taste like spinach! I promise!
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Oats - rolled oats will work best but you can also use quick-cooking oats.
- Fresh baby spinach - I don't recommend using frozen spinach. Not only will the muffins not be this vibrant in color, but they will make the cakes wet.
- Banana - use over ripe banana with plenty of brown spots
- Greek yogurt- You may have noticed that a lot of my baked goods contain this amazing ingredient! Not only does it boost nutrition, it adds flavor, creaminess, and moisture. Be sure to use whole milk plain yogurt, as dietary fat is super crucial for optimal brain development during the early years.
- Unsweetened applesauce - you can use store-bought or homemade applesauce (so easy to make!)
- Sweet potatoes or carrots - this is optional but adds great flavor and nutrition. Use a food processor with a grating attachment or a box grater to shred. If using the latter, be sure to use the side with the larger round holes.
- Add all the ingredients in the order listed (minus the walnuts and sweet potatoes) into a food processor or blender and blend until smooth.
- Stir in sweet potatoes and walnuts.
- Pour into a muffin pan and bake!
- Cool and enjoy!
I've had my blender for over 7 years and use it for everything as I don't own a food processor. It is well worth the investment.
I also love using this silicone muffin tin because nothing sticks!! There's no need to grease or use muffin liners.
Tips for Success (be sure to read!)
- Be sure to squeeze out as much water out of the sweet potatoes or carrots as possible! Otherwise the cakes will turn out wet.
- Depending on your oven, you may need to cook more than the suggested time. Insert a toothpick in the middle. If it comes out clean, you are done! The cakes will be soft but will firm up as they cool.
- You MUST let the cakes cool completely (at least 10 minutes) before removing from the muffin pan. The cakes WILL stick if you try to remove them too soon.
- Walnuts - whole nuts are a choking hazard so be sure to finely ground for babies or finely chop for toddlers.
- Dairy-free? you can use any non-dairy alternatives, like coconut and soy yogurt. Try to find those without any added sugar for under 2 years.
- Egg-free? Use flax eggs! In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency.
Spinach Cakes for Babies and Toddlers
You can either serve whole or halved cake. Serve as is or spread some yogurt, fruit puree, peanut butter, or veggie-loaded dips.
Store the cakes in an airtight container and keep in the refrigerator for 3-4 days. Enjoy cold, at room temperature, or microwave briefly (no more than 15 seconds).
To freeze, I recommend flash freezing. Transfer to an airtight container or freezer bag and store for up to 3 months. Thaw in the refrigerator overnight.
Additional Must-Try Cakes
- Sweet potato cakes
- First birthday cake without added sugar (not just for birthdays though!)
- Easy baked shrimp cakes (if looking for a savory recipe)
- 6 ounces (¾ cup) plain Greek yogurt
- ½ cup unsweetened applesauce
- 1 large egg, or flax egg
- 1 medium over ripe banana
- 2 large handfuls of baby spinach
- 1 cup (100g) rolled oats
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ cup raw grated sweet potatoes or carrots
- ⅓ cup finely chopped or ground walnuts
- 1 teaspoon cinnamon
- Preheat oven to 350°F.
- Add all the ingredients in the order listed (minus the sweet potatoes and walnuts) into the food processor or blender and blend until smooth.
- Stir in sweet potatoes and walnuts. Pour batter evenly into a greased, lined or silicone 12-cup muffin pan.
- Bake for 20 minutes, or until inserted toothpick comes out clean.
- Cool completely (wait at least 10 minutes) before taking them out of the pan.
- Once cooled, store in the refrigerator. If your cakes are on the wetter side (be sure to squeeze out as much liquid from the sweet potatoes), they will firm up a bit more in the fridge.
- Dairy-free? substitute with plant-based yogurt of choice
- Once cooled completely, transfer the cakes into an airtight container and store in the refrigerator for up to 4 days.
- Freeze for up to 3 months.