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Spinach and Cheddar Savory Muffins

These Spinach and Cheddar Savory Muffins are soft, cheesy, and packed with hidden veggies—making them a go-to snack or breakfast for toddlers and babies alike. They’re perfect for little hands, easy to prep in one bowl, and just as delicious warm or packed for on-the-go. Plus, they freeze well, which makes them a practical win for busy parents!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Servings 6 toddler portions
Calories 211 kcal

Equipment

  • Muffin tin
  • Mixing bowl
  • Grater
  • Measuring cups and spoons
  • Spoon or spatula

Ingredients
  

  • 1/2 cup spinach finely chopped
  • 1/2 cup shredded cheddar cheese
  • 1 cup flour all-purpose or gluten-free
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup olive oil
  • 1 tsp baking powder

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease or line a muffin tin for easy cleanup.
  • In a mixing bowl, stir together the flour, baking powder, egg, milk, olive oil, chopped spinach, and cheddar cheese until just combined. The batter will be thick, and that’s perfect for muffins.
  • Spoon the batter into the prepared muffin cups, filling each one about 3/4 full.
  • Bake until the tops are golden and a toothpick comes out clean from the center.
  • Let cool before serving, especially for younger toddlers. You can cut them into smaller bites or mash lightly for early eaters.

Notes

Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze individually and keep in a freezer-safe bag for up to 1 month. Reheat gently in the microwave or toaster oven until just warm.
Age Modifications: For babies, blend or finely chop the spinach and avoid adding extra salt. Cut into small pieces or mash for easier chewing. For older toddlers, you can add a pinch of herbs for flavor variety.
Allergy-Friendly Substitutions:
  • Egg-free: Use a flax egg (1 tbsp flaxseed + 3 tbsp water) or 1/4 cup plain yogurt.
  • Dairy-free: Use plant-based milk and dairy-free cheese.
  • Gluten-free: Use gluten-free flour or oat flour for a wholesome twist.
Boost Nutrition: Stir in 1 tsp of ground flaxseed or chia seeds, or mix in finely grated carrot or zucchini for added fiber and vitamins.
Parent Tip: Call them “green cheese muffins” or “super bites” to make them more exciting for picky eaters!

Nutrition

Calories: 211kcalCarbohydrates: 17gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 38mgSodium: 149mgPotassium: 69mgFiber: 1gSugar: 1gVitamin A: 385IUVitamin C: 1mgCalcium: 128mgIron: 1mg
Keyword baby-led weaning muffins, cheesy spinach muffins, freezer-friendly toddler muffins, healthy toddler snacks, spinach and cheddar savory muffins, toddler savory muffins, veggie muffins for toddlers
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