Zucchini Spinach Feta Muffins – Do I need to say more? I absolutely love savoury muffins! There are so many ways to pack goodness into muffins whilst still making them totally scrummy for your little ones. This combination is a guaranteed win!
Spinach, zucchini and feta are match made in heaven and are wonderful together in savoury muffins or in other baking. They are at their best straight out of the oven! I literally munched 3 muffins one after another! If you’re not a feta fan, swap with some grated mature cheddar/gouda instead.
These make a perfect breakfast, snacks, lunch, lunchbox or any time of the day really. My son asked me if these are cheese bread. Haha
I had a little helper chopping the spinach today, so very proud of him! 🙂
I usually use a mini/standard size silicone muffin form but decided to change it up a bit and wished I didn’t…
It been while since I’ve used paper muffin cups and now I remember why! The way how the muffins stick to the paper is so annoying! It feels like half the muffin is stuck to the paper. 😦
Make 14 standard size muffins
- 1 cup of grated zucchini
- 1 cup of chopped spinach
- 1 1/4 cup oat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp garlic powder
- 2 Eggs
- 3 tbsp of olive oil (or oil of choice)
- 1/2 cup of milk
- 100 gr feta
- 1/4 tsp of pink salt
- Grate the zucchini and place zucchini in a sieve and lightly sprinkle of salt. Toss to combine and let drain 30 mins. Squeeze out the water of the zucchini and chop the spinach.
- Preheat oven to 160C and oil the muffin tin.
- In a large bowl, whisk together flour, baking powder, baking soda and garlic powder. Lightly beat the eggs first then add it to the flour mixture together with oil, milk and feta. Give it a stir. Lastly add zucchini & spinach and give it one last stir.
- Fill prepared muffin cups to about 3/4 full and bake for 25 to 30 minutes, or until golden brown. Test for doneness with a tooth pick. If it comes out non sticky then they are done.
These are hands down the best Chocolate Zucchini Coconut Muffins.
My 4 years old only likes muffins with either chocolate in them or taste like chocolate! haha! They are super moist and just melt in your mouth! I have baked these many times each time requested by the little prince. 🙂
They are #paleo #glutenfree #dairyfree #refinedsugarfree and baked in coconut oil and coconut flour! So, to sum these up SUPER HEALTHY and YUM!
- 10 pitted dried dates soaked in hot water for a couple of mins
- 4 eggs
- 1 small zucchini (grated)
- 1/4 cup coldpressed coconut oil
- 1 teaspoon vanilla essence / powder
- 1/2 cup coconut flour
- 1/4 cup cocoa powder
- 1 tsp cinnamon
- 1 tsp baking soda
- Pinch of sea salt
- Preheat oven to 180 C.
- Place the dates, eggs, zucchini, coconut oil, and vanilla in the blender and blend until smooth.
- Move the zuccihini mixture to a large bowl and add in the coconut flour, cacao powder, cinnamon, baking soda and sea salt then use a hand mixer to mix until smooth and thick. If you have a large powerful blender then you could do this step in the blender. My nutribullet just couldn’t take it as it was too dry.
- Pour the batter into a well greased muffin tin / silicon muffin tray (I used one with mini).
- Bake for 45-50 mins or until center is cooked through.
Providing you are fine to give peanut to your babies and no dairy allergy then I would say these are suitable from 7 months old babies. If you are unsure about giving nuts then omit peanut butter as they will still turn out super delicious!
These wheatfree and refinedsugarfree healthy oat muffins are very easy to make, so moist, fluffy and sooooo delicious! A perfect and healthy energy boost afternoon snack or breakfast for toddlers and adults! 😋 Both myself and my 3 years old son absolutely love them! I’m baking a lot of chocolate muffins lately and this is all because he’s requested them! 😄 My little chocolate monster! Haha.
Served 12 mini and 4 large muffins.
🍌1 cup oat flour
🍌1 tsp baking soda
🍌1/2 tsp baking powder
🍌1/4 cup raw cacao powder
🍌1/4 tsp salt
🍌4 ripe medium bananas
🍌1/2 cup peanut butter (slightly runny, warm it up if not) – omit if allergic!
🍌1/4 cup natural yogurt ( I used Greek yoghurt)
🍌1/4 cup coconut / olive oil (I used coconut oil)
🍌2 tbsp maple syrup
🍌1 tsp vanilla extract / powder
🍌A handful of chocolate chips (optional and omit for babies under 12m old )
- Preheat the oven to 190 degrees C.
Grease muffin cups or a muffin form using coconut / olive oil.
- In a large bowl, mix in the flour, baking soda, baking powder, cacao and salt.
- In a medium bowl, mash 4 bananas with a fork. Add the peanut butter, oil, maple syrup, yogurt, vanilla and egg. Stir until combined. Do not over mash the bananas.
- Fold the banana mixture in to the large bowl and gently mix, add the chocolate chips last and mix until combined. Dristribute the batter into the muffin or loaf form. Bake for 25-35 minutes in muffin forms or 50-55 mins in a loaf form.
- Leave the muffins in the forms for 5 minutes and then remove them and place on a wire rack. Serve warm or cold. 😋😋😋
These turned out so good and are packed with veggies and healing spices!
The texture is very soft therefore is an ideal food for BLW babies providing no egg allergy, also a great toddler snack on the go or at home.
Lilbro ate 3 pieces after nursery today! 💪👊
- 4 medium cooked potatoes – leave to cool, I usually use up left over potatoes from previous day (roughly sliced)
- 2 medium carrot (grated)
- 1 medium zucchini (grated)
- 4 large broccoli florets (steamed / boiled then chopped)
- a dash of cumin powder
- a dash of tumeric powder
- a dash of ginger powder
- a dash of garlic powder
- a dash of onion powder
- a pinch of pink salt (omit for babies under 12m old)
- 5 eggs (lightly beaten)
- olive oil for frying
1.Preheat the oven to 180 °C.
2. Add some olive oil & heat the pan up in medium heat. Add carrots & zucchini, sauté until soft. Add potatoes & broccoli, all the spices & salt. Sauté a few more minutes. Turn off the heat and remove from the hob and let it cool down.
2. Add Eggs & mix until well combined. Oil the muffin form then use tablespoon to move the mixture into each muffin hole. I used a silicon muffin form.
3. Bake for 25 minutes or until the middle no longer comes out sticky.