My little baby boy has brought so much joy to our lives! It’s wonderful to see him grow up! Every day is filled with something new and exciting. There is no denying that it’s a lot of hard work but the reward is that gorgeous toothless smile first thing in the morning!
He is calm, relaxed, happy and adorable. He wakes up with a smile on his face every day and melts my heart every time I see him. My sunshine boy is soon going to be 10 months old!
We have been practicing ‘Baby Lead Weaning’ with my son. For those of you who don’t know about BLW, it’s basically letting your baby feed himself and take the lead on what and how much he wants to eat. For an unschooling family like ours, this came naturally. We started introducing solids to our son only after he started showing clear interest in food and following BLW meant skipping the purees altogether! Since I nurse him on demand even now, he eats what we eat and he is growing up to be a complete foodie!
I make a kids’ version (mostly just less spices) of whatever I cook for us and both my daughter and son eat the same food. But apart from 3 meals a day, I also have to have plenty of healthy snacks on hand. One of them is always hungry!
I made these savory muffins last week and I think they are great for kids and adults alike. This is a simple recipe, which is quick and easy to make. It’s a healthy hearty snack and is very versatile and forgiving too!
Both my kids loved them and I am sure you will also enjoy these!
You can experiment using other kinds of local/wild greens instead of spinach.
I felt like ½ cup of sweet corn or fresh peas added to the batter would have made the muffin tastier.
Olive oil can be replaced with coconut oil and flax seed powder + water mixture can be replaced with 2 eggs.
You should be able to skip baking soda if you are baking them with eggs.
If you eat dairy, you can throw in some cheddar cheese into the batter and I am sure that will taste fantastic too!
- 2 tbsp flax seed powder + 6 tbsp water
- 2 ½ cups whole wheat flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp mixed dry Italian herbs
- ½ cup finely chopped onion
- 1-2 tbsp finely chopped garlic
- 2 cups finely chopped spinach
- ¾ cup water
- ½ cup extra virgin olive oil
- Roasted garlic pieces and baby tomato for garnish (optional)
Pre heat the oven at 150 degree Celsius.
Mix the flax seed powder with water and keep it aside.
In a large bowl, combine flour, baking powder, baking soda, salt and herbs. Mix everything well. Now add the onion, garlic and spinach. Stir everything to combine. Add the flax seed mixture, water and olive oil and fold everything together. Do not over mix at this stage.
Grease the muffin tray with olive oil. Scoop the batter into the tray. Sprinkle the roasted garlic and place halved cherry tomatoes on top.
Place the try in the preheated oven and bake for 25 to 30 minutes.
Let the muffins cool in the tray for 5 minutes and then transfer them to the cooling rack.