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!

YOU NEED:

• 150g frozen chopped spinach

• 125g butter, melted (or coconut oil)

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

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

• 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, 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!