Looking to boost the fiber in your toddler’s meals? These Carrot-Spinach Oat Muffins are a fun, easy way to sneak more veggies and whole grains into snack time. They bake up moist and subtly sweet—perfect for little hands to grab and gobble!
Ingredients
- 1 cup of rolled oats
- 1 cup of whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon (optional)
- 1 cup finely grated carrots (about 2 small carrots)
- 1 cup fresh spinach, finely chopped
- 1 ripe banana, mashed
- ½ cup applesauce (unsweetened)
- ¼ cup milk (dairy or non-dairy)
- 1 egg, lightly beaten (or flax egg for vegan)
Instructions
Begin by preheating your oven to 350°F (175°C). While the oven warms, set out a muffin tin and line it with paper cups or lightly coat with cooking spray to prevent sticking. In a medium bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, and cinnamon if you’re using it for extra flavor.
Add the grated carrots, chopped spinach, and mashed banana to the dry mixture. Give everything a quick stir so the veggies blend evenly. Next, fold in the applesauce, milk, and egg. Carefully mix just until combined, being mindful not to overwork the batter.
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Pop your muffins into the oven and bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the tin for a couple of minutes before transferring them to a wire rack to cool completely.
These Carrot-Spinach Oat Muffins are perfect for busy parents looking for a nutritious treat. They deliver a potent dose of fiber and vitamins, while still being tasty enough for picky toddlers. Feel free to swap in zucchini for carrots or kale for spinach if that’s what you have on hand. The recipe can be easily adapted for lactose intolerance by using non-dairy milk. Serve them for breakfast, tuck them into lunch boxes, or keep a batch in the freezer for quick, wholesome snacks whenever your little one grows hungry!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
