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Apple and Spinach Mini Muffin Frittatas
Original recipe: 12 servings · Prep: 15 min · Cook: 20 min · Total: 50 min
By TinyTummyTreats Editorial TeamPublished Apr 16, 2026 | Updated Oct 17, 2026
International
50 mins
easy-to-makevegetable-basedfruit-basedquick-prepno-added-saltmake-aheadlunchbox-friendlybudget-friendly
Mini egg frittatas with grated apple, spinach and optional dairy-free cheese. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 20 minutes; additional elapsed time 15 minutes; total about 50 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
20 min
Total
50 min
Servings
12
Difficulty
easy
Cuisine
International
Ingredients
Servings
12
- 4 Large eggs
- 1 cup (30 g) Finely chopped fresh spinach
- 1 medium apple (about 120 g) Grated apple (peeled and cored)
- 1/4 cup (25 g) Grated dairy-free cheese (optional)
- 2 tbsp Finely chopped onion
- 1 tbsp Ground flaxseed
- 1/4 cup (60 ml) Water or dairy-free milk alternative
- 1 tablespoon olive oil or avocado oil, for the mixture; use silicone liners or additional oil for greasing
- 1 tsp Baking powder
- 1/4 tsp Ground cinnamon
Instructions
-
Preheat your oven to 180 degrees C (350 degrees F) and lightly grease a 12-cup mini muffin tin with olive oil or line with silicone mini muffin liners for easy release.
-
Wash and finely chop spinach.
-
Peel, core, and grate the apple finely, allowing natural sweetness and fruit-based nutrition to distribute evenly in each muffin.
-
Whisk the eggs until combined.
-
Add grated apple, chopped spinach, grated dairy-free cheese (if used), finely chopped onion, ground flaxseed, water or dairy-free milk, baking powder, ground cinnamon, and the 1 tablespoon olive oil. Mix thoroughly until the batter is homogenous and smooth.
-
Spoon the mixture evenly into the mini muffin cups, filling each about three-quarters full to allow room for rising.
-
Bake in the preheated oven for 18 to 20 minutes or until the frittatas set and a toothpick inserted in the center comes out clean. Check centers reach 160 F (71 C).
-
Cool in the tin for 5 minutes, then transfer to a rack.
-
Refrigerate promptly in a covered container for up to 3 days or freeze for up to 1 month.
Preparation
Follow the full cooking method and ingredient quantities. Allow cooked food to cool to a suitable serving temperature.
Timing note
Allow for preparation, preheating, 18-20 minutes baking and cooling.
Serving
This general recipe does not establish suitability for a particular age or eating ability, or allergy safety.
Ingredients
Use the stated ingredients. Substitutions can change binding, moisture and texture and have not been established as equivalent.
Storage
Refrigerate promptly in a covered container for up to 3 days or freeze for up to 1 month.
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