Recipe: Superhero Muffins

These spinach and cheese mini-muffins are a game changer for breakfast or snack time. They’re packed with protein and fiber to help hungry bellies stay full, and they’re an easy way to increase vegetable intake. Their bright green color is reminiscent of certain superheroes, which can encourage even the pickiest eaters to interact with these muffins.

Prep Time

15 minutes

Cook Time

15 minutes

Makes

14 mini-muffins

Ingredients

1 ½ cups almond flour

1 ounce parmesan cheese, grated

1 ½ teaspoons baking powder

¼ teaspoon salt

Pinch garlic powder

Pinch ground nutmeg

5 ounces frozen chopped spinach, thawed and drained

4 large eggs

¼ cup whole milk ricotta

Preparation

Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, combine the almond flour, parmesan cheese, baking powder, salt, garlic powder, and nutmeg.
Use a food processor or immersion blender to puree the spinach, eggs, and ricotta. Add the puree to the bowl with the dry ingredients and mix well to combine.
Spoon the muffin mix evenly into a non-stick mini-muffin pan (or use paper cupcake liners if not using a non-stick pan).
Bake muffins in the middle rack of the oven for 15 minutes. Let muffins cool completely before removing them from the pan.
Store muffins in a zip-lock bag and keep in the refrigerator for up to 4 days or in the freezer for up to 3 months. To thaw, place frozen muffins in the refrigerator and let them thaw overnight.
Serve muffins plain or with a low-fat cheese spread such as The Laughing Cow®.

Tips for Involving the Kids:

Younger kids: have them help mix the dry ingredients or squeeze the excess liquid from the thawed spinach. They can also press the buttons on the food processor.

Older kids: encourage older children to measure all ingredients, crack the eggs, and puree the spinach mixture with close supervision (and taking care to avoid manipulating the sharp blades of the food processor). They can also help spoon the mixture into the muffin pan.