Spinach, Goat Cheese and Thyme Baby Friendly Muffins

By Aileen Cox Blundell

These savory baby friendly muffins are such a perfect food for baby led feeding! They are jam packed full of good ingredients including baby leaf spinach gently cooked in garlic to goat cheese. All wrapped in a soft yummy muffin.

Great muffins for babies

Muffins have always been such an amazing baby led weaning staple for my little ones. They are simply just the perfect starter food! So soft and malleable they are perfect for a baby’s little mouth and taste buds. The texture makes them easy to eat and the flavor combinations that you can create in muffins are truly endless! I full heartedly believe that savory muffins such as this spinach and goat cheese ones are often way too overlooked.

These are a perfect food for small babies as they are soft and also really nutritious and are also a big hit with the old kids for school lunchboxes. They make a great tea time snack and are so easy to bring with you to feed your baby on the go.

How to serve to your baby

These mini muffins are a great addition to any lunch as a side dish or as the main course! I love to include this muffin as my baby’s main lunch course and then pair them with either some fruit such as cut up strawberries or one of my child’s favorite veggies. 

Freeze these muffins for a ready made snack

These muffins freeze really well. In fact there is always a batch in our freezer. So handy to just pop one in your bag if you are going out. They defrost super quick too 🙂

I hope you enjoy this savory muffin recipe!

Aileen, XOXO

Check out these other baby led feeding muffin recipes!

Baby Led Weaning Vegetable Savory Muffins

Cheese Vegetable Lunchbox Muffins

Rhubarb Baby Led Weaning Muffins

Spinach, Goat Cheese and Thyme Baby Friendly Muffins

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Prep: 15 minutes minutes

Cook: 25 minutes minutes

Total: 40 minutes minutes

Servings: 24 Muffins

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These delicious savoury baby friendly muffins are jam packed full of good ingredients from Spinach and garlic to goat cheese.

Ingredients

• 1 Clove Garlic
• 1 Cup Packed with Baby Leaf Spinach Chopped Finely
• 1 Cup Plain Flour
• 1 Teaspoon Baking Powder
• 1 Egg
• ½ Cup Milk
• ¼ Cup Rapeseed Oil
• 100 g Goat Cheese
• 4 Sprigs Thyme

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Method

• Preheat oven to 190°C
• Heat a tablespoon of oil and gently fry the garlic for about 5 minutes until soft but not brown.
• Add the finely chopped baby leaf spinach to the pan and cook until slightly wilted. This will only take about 2-3 minutes and will keep all the flavour and nutrients in the leaves. Set aside to cool.
• Sieve the flour and baking powder into a bowl.
• In a separate jug add the egg, milk and rapseseed/olive oil and whisk to fully combine.
• Slowly pour this wet mixture into your flour and baking powder whisking until fully combined. Take your time to avoid the mixture forming lumps.
• Flake in the goat cheese and thyme and then add the spinach and garlic folding gently into your batter.
• Pour into a greased mini muffin tin and bake for 25mins or until golden brown. Cool on a baking tray before serving.

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Recipe Notes & Tips

These muffins freeze really well. In fact there is always a batch in our freezer. So handy to just pop one in your bag if your going out. They defrost super quick too 🙂

Did you make this recipe?

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