Delicious spinach and cheese muffins that the whole family will enjoy! Suitable for babies that follow the baby-led weaning (BLW) method, toddlers and older kids.
Muffins are a great way to incorporate more vegetables to your kid's diet. These spinach and cheese muffins are fluffy, soft and cheesy. My kids love them for breakfast or an afternoon snack while they are playing.
The recipe doesn't have any salt in it to be suitable for babies and little ones, but for older kids you could use a pinch of salt to taste. If you make a big batch, you could store some in the freezer for a busy day. They defrost pretty quick and then you could pop them in the microwave for a few seconds to warm up.
If you are looking for more savory snack ideas for your little ones, you should also try my mini cheese pies or my sweet potato and cheese biscuits.
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👩🏻🍳 Why you should try my recipe
- Easy to prepare, with a few simple ingredients.
- Suitable for babies from 6 months old.
- Great for breakfast, snacking and lunchboxes.
- Easy to hold and bite for young babies.
🥘 Ingredients
To make about kid-friendly spinach and cheese muffins, I'm using all-purpose flour, baking powder, eggs, milk, onion, olive oil, spinach, cheese, ground pepper and salt (not for babies under 12 months).
For full quantities and to print the recipe, see the recipe card below.
🔪 Step-by-step Instructions
So get your ingredients ready and let's get started!
01. I start by chopping a small onion. I sauté the onion with some olive oil for 3–4 minutes, until it gets soft and translucent. Cooking the onion for a few minutes, it's going to bring out all its sweetness and make the muffins taste even better.
02. While the onion is cooking, I'm roughly chopping the washed spinach leaves and grate the cheese. It's easier to incorporate the spinach if it's roughly chopped.
03. In a bowl, I add the eggs and milk. I mix them using a whisk to break up the eggs. If you or your kid is on a dairy-free diet, you could use an alternative milk and cheese of your choice.
04. Next, I add the dry ingredients to the bowl. The flour, baking powder, ground pepper and salt (if you are making the spinach cheese muffins for older kids). I mix everything well until it becomes a thick paste.
05. Finally, I add the cooked onion, chopped spinach and cheese. I gently mix with a spatula or a spoon until everything is incorporated.
06. The recipe yields about 9 muffins. I'm filling up the muffin cases to the top as I like my muffins puffed up, and bake them for 30–35 minutes.
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📖 Substitutions & Variations
- You could use a dairy-free milk and cheese of your choice.
- You could use cheddar or any other cheese of your choice. For babies, make sure it's not very high in sodium.
🍽 Serving suggestions
We love having these spinach and cheese muffins for breakfast or as an afternoon snack. They are easy to hold and not messy, making them a great choice for snacking while playing.
If you have older children and are looking for fresh lunchbox ideas, these spinach muffins are a great addition to their meals. They are quite filling and can be eaten cold or warmed up.
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These reusable silicon muffin cases are great and my little one loves all the different colors.
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The recipe yields about 9 spinach and cheese muffins. Depending on the size of your family, you could put some in the freezer for busy days and consume the rest within 2–3 days.
I like to keep them in an airtight container, otherwise they tend to dry out pretty quick and become hard. If you put them in the fridge, they could last for longer, up to 5–7 days, and then you could warm them up in the microwave for 40–50 seconds before serving.
❓ FAQ
Yes, the spinach and cheese muffins are freezable for up to 3 months. Wrap each one in some foil or put them in a freezer bag.
Yes, you could use one cup of frozen spinach instead of fresh.
📋 Recipe
Spinach & Cheese Muffins
Ingredients
- 1 ½ cups all-purpose flour (200gr)
- 2 teaspoons baking powder
- 1 onion small
- 2 eggs
- ½ cup milk (125ml)
- 3 tablespoons olive oil
- ½ teaspoon ground pepper
- 2 cups spinach (60gr)
- ½ cup grated cheese (65gr)
Instructions
- Peel and chop the onion. Heat a small pan over medium-high heat. Add the olive oil and sauté the chopped onion for 3-4 minutes.
- In a bowl, add the eggs and milk. Mix with a whisk to combine.
- Add the flour, baking powder and ground pepper. Mix until it forms a thick paste.
- Add the cooked onion and mix.
- Coarsely chop the raw spinach. Add the spinach and grated cheese to the bowl. Gently mix until all combined.
- Fill in the muffin cases with the mixture to the top.
- Bake in a preheated oven to 350℉ / 180℃ for 30-35 minutes.
Video
Notes
- You could use cheddar cheese or any similar type of cheese of your choice.
- Store in an airtight container for 2-3 days or in the freezer for up to 3 months.
🥣 Related
If you liked my child-friendly spinach and cheese muffins, you should try some of these recipes too:
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