Spinach + pea muffins

These nutrient-dense muffins are packed with iron from spinach and protein from eggs and cheese, making them a great option for little ones. Perfect for baby-led weaning and easy to prep ahead!

This recipe is milk free if you use plant based milk and butter, and swap out the cheese for the recommended amount of nutritional yeast

YOU NEED:

• 150g frozen chopped spinach

• 125g butter, melted (or coconut oil for dairy free)

• 180g self-raising flour (gluten-free if needed)

• 60ml whole milk (or plant-based alternative for dairy free)

• 200g tinned peas, drained

• 4 eggs (or flax eggs for an egg-free option)

• 1 tablespoon of ground flax (optional to add extra nutrition)

• 1 teaspoon baking powder

• 100g grated cheese (or 2 tablespoons nutritional yeast for dairy free, or leave out entirely)

TO MAKE:

Preheat your oven to 180 degrees. A grease a mini-muffin tray or grease some non-stick muffin cases

Defrost the spinach in the microwave, then squeeze out as much liquid as possible

Add all the ingredients to a mixing bowl and stir until just combined 

Spoon into your greased muffin tin

Bake in the oven for 20 minutes, until golden and cooked through!

Storage: Freeze for up to 3 months!