These Spinach Banana Waffles are a great first food for baby-led weaning. They are soft and fluffy with great benefits of spinach packed in every bite!

Spinach banana waffles served with sliced bananas and raspberries

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These waffles are made using the same batter used to make spinach banana pancakes. They are cooked right in the waffle maker, so no need to whip out a stovetop pan!

WHAT YOU’LL NEED

Here is what you’ll need to make these spinach banana waffles:

Ingredients to make spinach banana waffles. See recipe card for detailed ingredient quantities.
  • Banana: The main source of sweetness for these waffles. Try to use a banana that is very ripe with several brown spots. The riper the banana, the sweeter the waffles!
  • Rolled Oats: I love baking with rolled oats as they are packed with nutrition! Gluten-free rolled oats make these waffles gluten-free.
  • Egg: Used as a binder to help hold the waffles together.
  • Cinnamon: Provides an extra warm spice and subtle sweetness.
  • Spinach: For added nutrients and vitamins.
  • Oil: I used extra light tasting olive oil, but any mild tasting oil works as well.
  • Baking Powder: Leavening agent to help the waffles rise.
  • Maple Syrup (Optional): For added sweetness.

PROCESS

  1. Blend all of the ingredients together until smooth. 
  2. Pour the batter into a pre-heated waffle iron and cook according to your waffle maker instructions.
  3. Slice into strips, or serve as is!
Steps for making spinach banana waffles. Specific provided in recipe card.

STORAGE INSTRUCTIONS

Let the waffles completely cool and store them in an airtight container for up to 2 days in the refrigerator. To freeze, store in a freezer-safe Ziploc bag for up to 2 months. You may toast them to reheat or simply microwave for 20-30 seconds, or until warmed through!

Spinach banana waffles served with raspberries and blueberries

SUBSTITUTIONS

  • Eggs: You may replace the eggs with flax eggs. To make one flax egg, combine 3 tablespoons of water with 1 tablespoon of ground flaxseed. Let the mixture sit in the fridge for about 15 minutes until it forms a gel-like texture.
  • Oats: You may replace the oat flour with all-purpose flour or whole wheat flour. I used old-fashioned rolled oats in this recipe, but you can also use quick oats, though the amount needed may vary.

RECIPE NOTES

  • Maple syrup is optional in this recipe, but it adds a nice touch to the waffles. If you are omitting maple syrup, be sure to use an overripe banana to get the most natural sweetness.
  • I use this nutribullet blender to blend the ingredients into a smooth batter.
  • Do not overfill your waffle maker with batter. The waffles will rise slightly during cooking and may not cook properly if overfilled.
  • You may need to spray your waffle iron with a little cooking spray depending on the type of waffle maker you have to prevent sticking. I love using this mini waffle maker or this multi mini waffle maker to small eggo-sized waffles and no spraying is needed!
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Spinach banana waffles served with sliced bananas and raspberries

Spinach Banana Waffles

These Spinach Banana Waffles are a great first food for baby-led weaning. They are soft and fluffy with great benefits of spinach packed in every bite!
5 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: easy waffle recipe, spinach waffles
Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
Servings: 8 mini waffles

Ingredients 

  • 1 large overripe banana
  • 1 cup old fashioned rolled oats
  • ½ tsp ground cinnamon
  • 1 tsp baking powder
  • 2 eggs
  • 1 cup spinach
  • 2 tbsp oil mild tasting
  • ¼ tsp vanilla extract

Instructions

  • Preheat a waffle iron.
  • Blend all of the ingredients together until smooth.
  • Pour the batter into the pre-heated waffle iron and cook according to your waffle maker instructions.
  • Slice into strips, or serve as is!

Notes

  • Maple syrup is optional in this recipe, but it adds a nice touch to the waffles. If you are omitting maple syrup, be sure to use an overripe banana to get the most natural sweetness.
  • I use this nutribullet blender to blend the ingredients into a smooth batter.
  • Do not overfill your waffle maker with batter. The waffles will rise slightly during cooking and may not cook properly if overfilled.
  • You may need to spray your waffle iron with a little cooking spray depending on the type of waffle maker you have to prevent sticking. I love using this mini waffle maker or this multi mini waffle maker to small eggo-sized waffles and no spraying is needed!

Nutrition

Nutrition Facts
Spinach Banana Waffles
Amount per Serving
Calories
101.97
% Daily Value*
Fat
 
5.28
g
8
%
Saturated Fat
 
0.73
g
5
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
1.45
g
Monounsaturated Fat
 
2.82
g
Cholesterol
 
40.92
mg
14
%
Sodium
 
72.38
mg
3
%
Potassium
 
134.44
mg
4
%
Carbohydrates
 
11.21
g
4
%
Fiber
 
1.61
g
7
%
Sugar
 
2.25
g
3
%
Protein
 
3.01
g
6
%
Vitamin A
 
422.29
IU
8
%
Vitamin C
 
2.54
mg
3
%
Calcium
 
46.63
mg
5
%
Iron
 
0.83
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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2 Comments

  1. 5 stars
    These were the first waffles I ever made in my life. They were so easy and my daughter loved them. She started eating them when she was 12 months old. I love that they are similar ingredients to the pancakes I make her but allow her to try out a new texture. They are great to freeze and I reheat them in the toaster oven for her.

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