Vegan Spinach Muffins for BLW

You know how when your baby is just starting on solids and she will eat anything? No? Not you? Mine did. It was great. Whether it was sauteed spinach with garlic and lemon or freshly picked sticks from the yard, she would put it in her mouth. She actually grew accustomed to eating vegetables 2-3 times a day.

As a vegan family, we need extra iron. So, I always serve something green at lunch and dinner. And for almost 8 months, she ate it without hesitation.

Then, she began showing a preference towards sweeter things. We haven’t given her much sugar, but she eats all the fruit she can handle. Fruit is high in fiber, nutrients, antioxidants, etc., and I would much rather her ask for a bowl of berries over a candy bar or cookie at this point in her young life.

So, when she began to prefer sweets, she ate fewer vegetables. The only green vegetable she would eat was broccoli. I want her to have more variety in her diet. If she wouldn’t eat sauteed spinach anymore, then I only had one choice – add it to muffins.

Voila! That is how these vegan spinach muffins for BLW were born. Now, I wouldn’t make them for a tea party or eat them myself, really, but for a toddler who refuses to eat vegetables, they are perfect. And they’re easy to make! Throw all the ingredients into a blender or food processor, blend until smooth, pour into a muffin pan, and bake.

These are best stored at room temperature for 2-3 days or in the refrigerator for up to a week. I like to reheat them in a toaster oven for 6-7 minutes before reserving.

Tip: Your kid won’t eat anything green? Try calling these Hulk muffins! They’ll make your kid strong and mighty 😉

vegan spinach muffins

Vegan Spinach Muffins for BLW

Prep Time 15 mins
Cook Time 12 mins

Ingredients
  

  • 1/2 cup oats
  • 1 large, ripe banana
  • 1/2 cup oat milk
  • 1/2 cup unsweetened applesauce
  • 3 large handfuls of spinach
  • 1 tbsp chia seeds
  • 1 tbsp coconut oil
  • 1/2 tsp vanilla
  • 1/3 cup whole wheat pastry flour
  • 1/4 tsp baking powder

Instructions
 

  • Preheat oven to 350 and lightly grease a mini muffin pan. (Using a silicone muffin pan works great, too!)
  • Add oats, banana, milk, and applesauce to a blender. Blend until smooth.
  • Add spinach, chia seeds, coconut oil, vanilla, whole wheat pastry flour, and baking powder to oat mixture in blender. Blend until smooth.
  • Using a spoon, scoop muffin mixture into mini muffin pan.
  • Bake at 350 for 11-12 minutes. This makes 36 mini muffins.

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