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Savory Spinach and Sweet Corn Mini Muffins
Original recipe: 24 servings · Prep: 10 min · Cook: 18 min · Total: 28 min
By TinyTummyTreats Editorial TeamPublished Apr 3, 2026 | Updated May 11, 2026
International
28 mins
easy-to-makequick-prepwhole-grainsno-added-saltmake-aheadlunchbox-friendlybalanced-nutritionsuitable-for-12-monthsfinger-food-friendlyquick & easyvegetable-based
Savory Spinach and Sweet Corn Mini Muffins with measured ingredients, 28-minute timing, 24-serving yield, and step-by-step instructions for toddler meals, snacks, and family cooking guidance.
Prep
10 min
Cook
18 min
Total
28 min
Servings
24
Difficulty
easy
Cuisine
International
Ingredients
Servings
24
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1 tablespoon ground flaxseed
- 1/4 cup unsweetened applesauce
- 1/4 cup vegetable or sunflower oil
- 1/3 cup non-dairy milk (e.g., oat or rice milk)
- 1 cup fresh spinach leaves, chopped
- 1/2 cup fresh or frozen sweet corn kernels
- 1 large egg
- 1/4 cup mild shredded cheddar cheese (optional)
Instructions
-
Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a mini muffin tin or line with paper liners.
-
In a large mixing bowl, combine whole wheat flour, rolled oats, baking powder, and ground flaxseed.
-
In a separate bowl, whisk together the egg, unsweetened applesauce, vegetable oil, and non-dairy milk until smooth.
-
Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep muffins tender.
-
Fold in chopped spinach, sweet corn kernels, and shredded cheese (if using) evenly.
-
Spoon the batter into the mini muffin tin, filling each cup about 3/4 full.
-
Bake for 15-18 minutes or until tops are golden and a toothpick inserted in the center comes out clean.
-
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
-
Serve warm or at room temperature. Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 1 month.
Frequently Asked Questions
- Can I make Savory Spinach and Sweet Corn Mini Muffins ahead?
- Yes. Prepare the recipe ahead, cool it completely, and store portions airtight so they are ready for quick toddler snacks or meals.
- How do I keep the texture toddler-friendly?
- Keep pieces or spoonfuls small, avoid overcooking, and serve with a soft side if the texture feels dry or sticky for your child's chewing stage.
- Can ingredients be swapped for allergies?
- Yes. Use safe substitutes for your child's needs and check labels for common cross-contact risks before serving.
- What should I serve with it?
- Pair it with a protein, soft fruit, or cooked vegetable to make the snack or meal more balanced for little appetites.
Ingredient Replacements
- cup whole wheat flour: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- cup rolled oats: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- teaspoon baking powder: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- tablespoon ground flaxseed: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
- cup unsweetened applesauce: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
Storage
Cool Savory Spinach and Sweet Corn Mini Muffins completely, then store portions in an airtight container in the refrigerator for up to 3 days. Freeze extras when practical, thaw before serving, and reheat gently only when a warmer, softer bite is helpful.
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