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3 stacked spinach and sweet potato muffins with spinach and walnuts in the background

Spinach Muffins with Sweet Potatoes

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!
Course Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 72kcal


  • 1 cup rolled oats
  • 1 ripe medium banana, overripe if you want them to be sweeter
  • 6 ounces (or ¾ cup) plain Greek yogurt, or plant-based alternative
  • ½ cup unsweetened applesauce
  • 2 large handfuls of spinach, see note
  • 1 large egg or flax egg
  • 1 teaspoon baking powder, aluminum-free
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • cup finely chopped walnuts (finely ground for babies)
  • ½ cup raw grated sweet potatoes (can use carrots, if you wish), see note


  • Preheat oven to 350 degrees Farenheit.
  • In the food processor/blender add the oats first and then the rest of the ingredients (minus the walnuts and sweet potatoes) into the blender and blend until smooth.
  • Stir in walnuts and sweet potatoes. Pour batter evenly into a muffin pan, about ¾ full.
  • Bake for 20-25 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.


  • Be sure to squeeze out as much water out of the sweet potatoes as possible! Otherwise, the muffins will be very wet. You can also leave out completely.
  • Spinach - You don't need to be super exact with the measurements. Frozen ones will not work here
  • Make sure your baking powder and soda are fresh. Here's how you can check.
  • I HIGHLY recommend using a silicon muffin pan. If using other pans or liners, be sure to grease! Otherwise the muffins will stick.
  • 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.
  • 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.
  • To see a cooking demo, head on over to my Instagram page and search for "baking" in the story highlights! 


Calories: 72kcal | Protein: 4g | Fat: 3g | Sodium: 62mg | Fiber: 1g | Sugar: 2g