Contents
Spinach Cottage Cheese Muffins
These Spinach Cottage Cheese Muffins are one of my go-to favorite recipes that the whole family enjoys. Made with minimal ingredients, a quick baking time and extremely easy to whip up, they’re perfect for breakfast, snack, lunch, or added cold to a school lunchbox. Soft, fluffy, and a great way to sneak in veggies — ideal for baby-led weaning or transitioning from purées.
Why These Muffins Are Great for Kids
Spinach is rich in iron, calcium, and vitamins A and C, which help strengthen bones, boost the immune system, and support healthy vision. The mild flavor blends well in muffins, making it easy to sneak in extra greens without kids noticing.
Cottage cheese provides a great source of protein and calcium, essential for muscle growth and bone health. These muffins are soft and easy to eat, making them excellent for little hands and developing teeth. They offer a balanced mix of proteins, healthy fats, and fiber, keeping kids full and energized throughout the day. Plus, they’re portable and can be enjoyed as a quick breakfast, snack, or lunchbox addition — perfect for busy parents and growing children alike.
Ingredients
- 1 cup cottage cheese
- 1/3 cup shredded cheese
- 2 eggs
- 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1 cup fresh chopped spinach
Directions
- Chop the spinach and set aside.
- In a mixing bowl, add cottage cheese, shredded cheese, eggs, and spinach. Mix together until well combined.
- Add the flour and baking powder, then mix again until you have an even batter.
- Spray a muffin tin with oil or line with muffin liners, then divide the mixture between the cups.
- Bake at 350°F (about 175°C) for 18–20 minutes, or until set and lightly golden.
- Let cool slightly, then serve and enjoy!
Baby & Storage Notes
👶🏼 This recipe is suitable from 9+ months when served in age-appropriate pieces.
❄️ Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month. Reheat in the oven or microwave until warmed through before serving.
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