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Healthy Spinach Egg Muffins (Baby-Led Weaning)

These Healthy Spinach Egg Muffins (Baby-Led Weaning) are loaded with fresh spinach and mozzarella cheese, this recipe is theperfect nutritious baby-led weaning breakfast!
5 from 2 votes
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Course: Breakfast, dinner, lunch, Lunchbox
Cuisine: American, Brazilian
Keyword: egg breakfast muffins, iron rich muffins for baby, protein egg muffins, savory spinach muffins, spinach cheesy muffins, spinach egg muffins, spinach eggy bites
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 12 muffins
Calories: 62kcal
Author: Carol Pecora

Equipment

Ingredients 
 

  • 2 cups spinach
  • 1 cup greek yogurt
  • 4 tbsp oat flour
  • 4 eggs
  • 2/3 cup mozzarella shredded
  • 1/4 cup green onions
  • 1 tsp baking powder
  • 1/4 tsp salt omit for babies <12m old

Instructions

Prepping

  • Wash and finely chop the fresh spinach. You can do this using a knife/kitchen scissors, or a food processor.
  • Wash and finely chop the green onions.
  • Preheat the oven to 350F.

Cooking

  • In a medium bowl, whisk the whole eggs.
  • Add all the remaining ingredients to the egg mixture and thoroughly whisk until fully incorporated.
  • Prepare a mini muffin pan or a regular pan with non-stick cooking spray (make sure to grease it well to avoid sticking).
  • Evenly distribute the egg mixture into each muffin cup until 2/3 full. This will yield between 10-12 muffins.
  • Bake at 350F for about 30 minutes until the eggs have firmed and the muffins are golden.
  • Use a silicone spatula to remove the egg bites from the muffin tin to avoid scratching. Serve warm or refrigerate/freeze for later.

Notes

  • Let the muffins cool and store them in an airtight container in the fridge or freezer.
  • You can make ½ batch unsalted for babies <12m old and add a pinch of salt for the rest of the family. Label the muffin tin with freezer tape to identify which muffins are unsalted.
  • Alternatively to spraying the muffin pan, you can use parchment paper to prevent the eggs from sticking to the pan or use a silicone muffin pan. Do not use regular cupcake liners as these will stick to the egg muffins.
  • You can easily adapt this recipe to include your favorite fillings.
  • To use frozen spinach, let it thaw and remove any moisture by squeezing it. My preferred choice is using fresh baby spinach for the best results!
  • You can make these mini muffins or regular-size muffins. When using a mini muffin pan, reduce the cooking time to 15 minutes.

Nutrition

Nutrition Facts
Healthy Spinach Egg Muffins (Baby-Led Weaning)
Amount per Serving
Calories
62
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
1
g
Cholesterol
 
60
mg
20
%
Sodium
 
106
mg
5
%
Potassium
 
91
mg
3
%
Carbohydrates
 
3
g
1
%
Fiber
 
0.3
g
1
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
612
IU
12
%
Vitamin C
 
2
mg
2
%
Calcium
 
86
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!