These healthy and savory spinach muffins are gluten-free, packed with veggies, and best of all, kid-approved. They’re the perfect meal prep muffin to serve with a warm dinner or pack in a lunchbox.
This guest post was written by Ana Ankeny, recipe creator at anaankeny.com
I’m excited to welcome back my friend Ana — she previously shared this recipe for Meal Prep Zucchini Apple Fritters on NML and you guys LOVED it!
She’s back with another, healthy toddler and kid-approved, meal prep recipe — Savory Spinach Muffins!
These savory spinach muffins are a great side dish and snack for the whole family. And an especially great, veggie-packed, meal prep snack for kids!
Call them green ‘Hulk’ muffins, dinosaur muffins, or whatever green character is your child’s favorite. No matter what you call them, they are veggie-packed and can be whipped up in 15-minutes of prep (no veggie roasting required, just a quick pulse in the food processor).
Get to know Ana, mom of four, and dive into these simple, Savory Spinach Muffins below!
These healthy and savory spinach muffins are gluten-free, packed with veggies, and best of all, kid-approved. They’re the perfect meal prep muffin to serve with a warm dinner or pack in a lunchbox.
Ingredients
Scale
2 whole eggs
2 medium carrots, peeled and cut in thirds
2 heaping handfuls of spinach
½ c gluten-free flour blend (Bob’s Red Mill)
½ tsp sea salt
½ tsp onion powder
¼ tsp garlic powder
2 tsp fresh rosemary
Instructions
Preheat oven to 350 degrees.
Line 6 muffin cups with parchment paper or spray with cooking spray. Or use a silicon muffin pan.
In a food processor, place the carrots and spinach. Process for 30 seconds, scrape down sides and process another 30 seconds or until carrots are in small pieces.
Scoop out carrots and spinach into a mixing bowl. Add eggs, flour, sea salt, onion and garlic powder, and fresh rosemary.
Stir all ingredients together.
Scoop batter evenly into 6 muffin cups.
Bake in the oven for 20-25 minutes.
Remove from oven. Let cool slightly before serving.
Notes
*I personally used Bob’s Red Mill Quinoa Flour to make these muffins and they turned out great. **I also like to double the recipe, making 12 muffins as they freeze nicely. I wrap leftovers in aluminum foil and then store in an airtight glass container or freezer, ziplock bag. ***Store leftovers you’ll eat within a few days in the fridge in an airtight, glass container.
Prep Time:15 mins
Cook Time:25 mins
Category:Side Dish
Cuisine:muffins
Savory Spinach Muffins that are full of veggies, fresh herbs, and leafy greens!
The spinach makes these savory muffins a rich green color. I love the bold green color, especially when added to the kids’ plate for dinner. I’ve found that the color of these muffins can be loved by kids or it goes the other way and you’ll have to get creative. For my family of four boys, we have to get creative!
We like to call these muffins ‘the Hulk’ muffins or ‘the Green Lantern’ muffins (obviously we have a super hero love in the house!). Once the kids have tried the muffins, they’ll love them!
Spinach Muffins FAQs
How Do I Serve Spinach Muffins?
These savory muffins are a healthy option to swap out a piece of bread with a meal. We used to serve a piece of bread or a biscuit with meals, but now we look for different options. Something gluten-free and not so many empty carbs. And having the added carrots and spinach in these muffins is a big bonus in my book!
How Do I Store Spinach Muffins?
I recommend wrapping leftovers in aluminum foil and storing them in an airtight glass container or freezer, ziplock bag. Store any leftovers you’ll eat within a few days in the fridge in an airtight, glass container. Otherwise, throw them in the freezer!
How to Make Savory Spinach Muffins
They take about 15 minutes to mix together.
I food process the carrots and spinach, add them to a bowl and add the rest of the ingredients.
Mix everything together and then scoop the batter into the prepared muffin tins. They’ll take 20-25 minutes to bake, and then they’re ready to serve!
We love them served with baked chicken, turkey, or with a bowl of soup.
I personally prefer to bake all my muffins in a silicon muffin pan; they pop right out, no extra oils needed. And it makes clean up so much easier.
Get more delicious, kid-approved recipes and follow along with Ana:
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