Spinach Yogurt Muffins (Sugar-Free, Baby-Led Weaning Friendly)
When it comes to baby-led weaning, finding recipes that are both nutritious and easy for little hands to hold can feel like a challenge. That’s where baby-led weaning spinach muffins come in. These muffins are soft, packed with healthy ingredients, and perfect for babies who are learning to self-feed. Not only do they deliver greens in a delicious way, but they also include healthy fats, fruit, and whole grains for a balanced snack!
Servings 12 muffins
Ingredients
- 1 ripe banana
- 1/4 cup unsweetened applesauce
- 1/2 cup plain whole-milk yogurt
- 1 large egg
- 1/2 cup packed fresh spinach washed
- 1 tsp vanilla extract optional
- 1 cup all-purpose flour you can sub for oat flour too but make sure it's a fine texture
- 1/2 tsp cinnamon optional, for flavor
Instructions
- Preheat oven to 350°F (175°C). Line a mini muffin tin with silicone liners or lightly grease.
- In a blender, puree banana, applesauce, yogurt, egg, spinach, and vanilla until smooth.
- In a bowl, stir together the flour and cinnamon.
- Pour wet mixture into dry and mix until just combined. Batter should be thick but spoonable.
- Spoon into muffin cups (fill about 3/4 full).
- Bake 18–20 minutes for mini muffins (22–24 for regular size) until firm and set.
- Cool completely before serving to baby.
Notes
- These muffins will be denser without leavening, but still soft for little gums.
- You can make them as finger-friendly bars by baking in a small square pan and cutting into strips.
- Store in fridge up to 4 days or freeze up to 2 months.