mini spinach and egg muffins.  Simple, healthy and made using whole food ingredients.  The perfect no-fuss healthy toddler lunch!

MINI SPINACH AND EGG MUFFINS

There are days when cooking healthy and nutritious meals for your kids is TOP priority. And then there are those days when you consider putting an apple and a few crackers into a bowl and calling it a day.

Even as a health and wellness blogger, I get those days too!


Days that call for simple, no fuss but STILL HEALTHY meals you can make with your eyes closed (don’t actually close them…you’ll trip on the cars spread out across the kitchen floor).

Well.  These mini spinach and egg muffins will have you at hello.

  • 3 ingredients (plus a little seasoning).
  • 3 minutes prep.
  • 25 minutes baking and VOILA, lunch is served.

Plus, you can totally eat them too!

mini spinach and egg muffins.  Simple, healthy and made using whole food ingredients.  The perfect no-fuss healthy toddler lunch!

They form a near complete meal with protein, fat and greens (greens your kids will actually eat).  Serve with a healthy carb (or wholegrain toast, I’ll forgive you) and your little one will be smiling from ear to ear while you relax with your coffee and a smug smile.  YOU GOT THIS.

As with all of my healthy kid recipes, I tried these mini spinach and egg muffins out on my toughest critic.  He actually asked for more (sounded more like “mOOOOOOooooore“).  He also “helped” me make them (which increased the prep time to about 5 minutes, but, easy entertainment!).

mini spinach and egg muffins.  Simple, healthy and made using whole food ingredients.  The perfect no-fuss healthy toddler lunch!

Mini spinach and egg muffins | KID APPROVED and mum-friendly

Ingredients

  • 4 whole eggs (organic, free range preferable)
  • 1 cup spinach, washed and finely chopped
  • 1 clove garlic, crushed
  • Himalayan salt and pepper to taste

Instructions

  1. Pre-heat oven to 180 degrees and place 10 mini muffin cases into a tray (I prefer to use silicone muffin moulds);
  2. Add to a bowl the eggs, finely chopped spinach and garlic and whisk well with a fork;
  3. Season with salt and pepper and spoon into muffin cases (a soup spoon/ladle works perfectly);
  4. Place the tray in the oven and bake for 25 minutes;
  5. Remove from the oven and remove each muffin from it's case. Allow to cool slightly and serve.
  6. Place any left over muffins into the fridge (1-2 days) or freezer (1-2 months).
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P.S.  These mini spinach and egg muffins are freezer friendly, making them even more mum-friendly!

 Do you have apple and cracker days too?

4 Responses
  1. These look so simple and delicious, Krissy! I love that they are really packed full with a whole lot of spinach rather than just a suggestion of it. Is it just me, or when you order something when you’re out and it’s ‘spinach and feta’ flavour, that mostly means ‘goopy cheesy stuff with a tiny bit of dead spinach in it’? 😛 I can see myself adding a little bit of feta or goat’s cheese to these and taking them to work in my lunchbox! Mmmm..

    1. YES! I totally agree. And do you know what. I chopped the spinach and my son actually chose the amount and he has been gobbling them up since I made them. I have a recipe for feta and zucchini ones waaaaay back in the archives somewhere and they are DIVINE! Definitely perfect for lunch box snacking 🙂

    1. Yes they would be great for lunch boxes! The toughest critics are sometimes the best for food bloggers I guess. Hahaha at least if it passes their ‘test’ you know you’re onto something good!