These spinach & cheese muffins are so tasty and easy to make. Great treat for little ones or as a snack for days out and picnics. I started making these at the start of my daughter’s weaning journey. As she was allergic to dairy and eggs back then, I was using substitutions. Here, I’m sharing with you the recipe that we do today, that she has outgrown her allergies but also offer you ideas on how to substitute some of the ingredients to suit you best.
We often make these spinach and cheese muffins together with my little girl. She is in charge of putting the ingredients in the bowl and she can’t wait to take them out of the oven. Sometimes, she will have 3 or 4 at the same time when they come out, as she likes them fresh and warm. The recipe makes 12 muffins that you could consume in 2-3 days or store some in the freezer for another day.
Why you should try my recipe
- Very easy to prepare and ready in less than 40 minutes.
- Great tips for substitutions for many of the ingredients
- Light, healthy snack that you can take out or add to a lunch box.
- Perfect for babies and little children.
Ingredients & How-to
To make these spinach and cheese muffins, you will need some of the basic muffin ingredients which are flour, egg, milk and baking powder. Then, there are the ones that give the flavor, the onion, spinach and cheese.
01. I like to cook the onion a little bit before adding it to the mixture. I find that the sweetness and flavor of the onion come out more after a little bit of heat. I just add a tablespoon of oil to a small pan, add the chopped onion and leave it for 3-4 minutes to caramelise. Let it cool down for a couple of minutes before adding it into the bowl with the rest of the ingredients.
02. As for the cheese, I like to mix two different kinds, a hard cheese (usually cheddar) and feta cheese. I prefer this blend as the hard cheese usually will melt and has a strong taste, and then the crumbled feta cheese will get a bit hard and be more distinct in every bite. However, I have made them only with cheddar cheese in the past and they did taste really good. So, I will leave it to you and your taste.
03. I’m using around 70-80 grams of fresh spinach, that’s about 4 cups when chopped. If you decide to use baby spinach, you don’t have to chop it as it’s already small and soft. In the recipe ingredients, I don’t have any salt. Because of the cheese, I feel it’s not needed and I’m trying to keep salt intake as low as possible for my little one. However, if you like your food a bit salty then feel free to add a pinch of salt.
04. Now, I just add all the ingredients to a bowl, the flour, egg, baking powder, cheese, spinach and onion. I mix well to combine them all using a spatula or my hands.
05. For baking, I use a 12-case muffin tin and put the mixture in some silicon muffin cases. You could also use paper cases. If you don’t have any silicon or paper cases, add a little bit of oil inside each muffin case in the tray before adding the mixture in.
06. Finally, it’s time for the oven to do its work. I place the tray in a preheated oven to 180°C/350°F and bake the spinach and cheese muffins for around 20 minutes or until they are golden brown.
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You can turn these spinach and cheese muffins easily into vegan by substituting some of the ingredients. Instead of
- Dairy milk -> Coconut or Almond milk
- Cheese -> Vegan cheese
- Egg -> chia or flaxseed egg. Add 1 tablespoon of of chia or flax seeds and 3 tablespoons of of water in a bowl and leave it for about 5-10 minutes until it’s like a gel.
You could have the spinach and cheese muffins for a light lunch with some salad and fruits or as a morning snack. They are also great for taking out on a walk and for lunch boxes. They are suitable for babies from 6 months old and great option if you follow the Baby Led Weaning method.
Keep the spinach and cheese muffins in an airtight container at room temperature and consume them in 2-3 days. In the fridge, they will last longer, 3-4 days. These are also freezable. Let them cool down a bit after taking them out of the oven and freeze them for up to 2 months.
How to substitute the egg for muffins? You could substitute the egg with a tablespoon of chia or flax seeds soaked in 3 tablespoons of water for 5-10 minutes.
How long do spinach and cheese muffins last? Spinach and cheese muffins can last up to 2-3 days at room temperature or 3-4 days in the fridge.
Are the muffins freezable? You could add the muffins to the freezer in ziploc bags or an airtight container for up to 2 months. When you are ready to consume, thaw them overnight and then warm them up in the microwave or oven for 2-3 minutes.
Are spinach and cheese muffins suitable for babies? Spinach and cheese muffins are great for babies that follow the baby-led weaning method as they are easy to hold with their little hands. Just make sure you don’t add any salt to the mixture, as the cheese has already enough sodium.
Watch the video
Spinach & Cheese MuffinsThese spinach & cheese muffins are a delicious snack or appetizer. You could have them for breakfast, brunch or add a couple to a lunch box. They are also great for babies & little children as they are packed with nutrients and easy to hold with their little hands.
- 1 ⅓ cup (200gr) plain flour
- 2 teaspoons baking powder
- 1 onion chopped
- 1 egg
- ½ cup (125ml) milk
- 4 cups / 70-80gr spinach chopped
- ½ cup / 50gr hard cheese grated
- ½ cup / 50gr feta cheese
- Preheat the oven to 180°C/350°F
- Add a tablespoon of oil to a small pan and heat up. Add the onion and sauté for 3-4 minutes until it's golden and soft.
- Leave it on the side to cool down while you are preparing the other ingredients.
- Chop the spinach, grate the hard cheese and use your fingers to crumble the feta cheese.
- In a big bowl add all your ingredients, flour, baking powder, onion, spinach, cheese, milk and egg.
- Mix well all ingredients using a spatula or your hands.
- Spoon the mixture into the muffin tray.
- Bake for 20 minutes or until golden brown. Allow them to cool down before removing them from the tray.
- For a vegan version, you could substitute cheese with a vegan one, milk with a dairy-free alternative like coconut or almond milk.
- To substitute the egg, add a tablespoon of chia or flax seeds in a small bowl with 3 tablespoons of of water and let it rest for 5-10 minutes.
Keep them in an airtight container at room temperature and consume in 2-3 days. In the fridge, they will last 3-4 days. These are also freezable. Let them cool down completely after taking them out of the oven and freeze them for up to 2 months.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.