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These high iron and protein Spinach Breakfast Muffins are an awesome choice for breakfast. You can make them ahead of time and store them, they’re perfect for breakfast-on-the-go and as if that’s not enough, a child who refuse spinach on their dinner plate, wolfs these down. It’s the power of a muffin!
Spinach Breakfast Muffins
If you’re a parent, you’ve likely caught onto the fact that many kids love muffins. Just the name is enough to get their approval and honestly, you can get pretty much anything into the kids if it’s wrapped up in a muffin.
Breakfast can be a tricky time for getting the kids to eat something good. They’re tired, likely one of them’s grumpy about something, there’s no time to do very much at all and everything’s rushed. So I need breakfasts during the school week that mostly don’t require more than a few minutes of my time, and I know the kids aren’t going to whinge about.
Hello, Spinach Breakfast Muffins :)
And as a Mom who’s trying really hard to get the kids into healthy eating habits, I’m a bit fan of these spinach breakfast muffins and I can send them on their merry way in the mornings knowing they’ve had a good breakfast.
I make these ahead of time, because seriously, who has time to bake muffins before school? If you do, honestly, I take my hat off to you. Having them ready means they’re literally a grab and go kinda breakfast, and on a school day, they’re my favorite sort of breakfast!
Spinach For Breakfast
Spinach for breakfast? Yep. Now I know it’s not the usual kids breakfast choice and if you’re new to eating Clean, the kids (and lots of other people!) might think you’ve gone crackers, but spinach for breakfast is a really good option.
These muffins are packed with so much spinach, I’m a little surprised every time I see them rise in the oven. Each muffin contains around 1/2 – 1 serve of vegetables and no sugar. So great as a breakfast option or to add to the lunchbox.
My son is a notoriously fussy eater. He faces every green veggie on his plate as if he’s off to battle. I try and make it a little easier for him (sometimes) by hiding vegetables in food that I know will appeal to him. It’s not that he doesn’t know they’re in there, it just that certain foods appeal to his ‘texture sensors’ – if there’s such a thing.
When I say these muffins contain a bucket load of spinach, I do mean it. Don’t be scared off by the mountain of greens that you re adding. Spinach wilts away to a workable volume in seconds.
There’s a whole long list of health benefits to spinach, even wrapped in a muffin, and some of them are pretty science-y. The short version of why spinach makes a great breakfast is this:
- They keep the kids going – There’s a lot of fibre in spinach and fibre’s filling. You’re little ones (and big ones) won’t have rumbling tummies all morning
- They’re a grab and go breakfast – Make these ahead of time and breakfast is reduced to the seconds it takes to take one from the tin
- Eat on the bus – Eating breakfast on the bus isn’t ideal and I’d rather they ate at home. The reality is that sometimes they eat on the bus. And these are perfect
- You get to be a little smug (inwardly!) – 5 a day? They’ve had that by lunchtime usually……..
More Clean Eating Spinach Recipes
- Spinach and feta quiche
- Spinach and chicken Fettuccine
- Easy creamed spinach
- Spinach and bacon breakfast casserole
How Long Do These Last?
Straight from the oven, cooled and stored in an airtight food container, these will stay good for 3 days. I keep these in the fridge rather than the cupboard, because of the Feta cheese in them. If they go in lunchboxes, they stay cool until lunchtime as long as the lunchbox is kept out of the sun.
Can You Freeze These?
You can indeed! Cooled fresh muffins can be wrapped and stored in the freezer for up to a month. When you’re ready to use them, defrost in the fridge overnight and eat us usual.
If you prefer these without the chill from the fridge on them, you can microwave them for 30 seconds to bring them back to room temperature.
More Healthy Muffin Recipes
How To Make Spinach Breakfast Muffins
Ingredients
- 1 ½ cups Organic wholemeal flour Plain
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 3½ Cups Fresh Spinach Silverbeet, sliced
- ½ Cup Feta cheese Diced
- ½ cup plain yogurt
- 2Â large eggs
- ½ cup Butter Softened
- Salt and Pepper
Instructions
- Preheat Oven to Moderate Oven 350’F / 180’C.
- In a large pan, lightly fry spinach leaves for about 1 – 2 minutes until wilted to a third of its size.
- Line or grease a 12 hole muffin tray.
- Mix Flour, baking soda, baking powder until combined.
- Lightly beat eggs in a separate bowl.
- Add remaining ingredients to flour mix.
- Stir gently until mixture is just combined. Don’t over mix.
- Spoon evenly into muffin holes and bake for 15 – 20 min until golden brown and firm to touch.
Spinach Breakfast Muffin Recipe
Spinach Breakfast Muffins
Ingredients
- 1 ½ cups Organic wholemeal flour Plain
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 3½ Cups Fresh Spinach Silverbeet, sliced
- ½ Cup Feta cheese Diced
- ½ cup plain yogurt
- 2 large eggs
- ½ cup Butter Softened
- Salt and Pepper
Instructions
- Preheat Oven to Moderate Oven 350’F / 180’C.
- In a large pan, lightly fry spinach leaves for about 1 – 2 minutes until wilted to a third of its size.
- Line or grease a 12 hole muffin tray.
- Mix Flour, baking soda, baking powder until combined.
- Lightly beat eggs in a separate bowl.
- Add remaining ingredients to flour mix.
- Stir gently until mixture is just combined. Don’t overmix.
- Spoon evenly into muffin holes and bake for 15 – 20 min until golden brown and firm to touch.
