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Close up of mini spinach muffins on a yellow plate.

BLW Protein Muffins with Chicken and Spinach

These BLW Spinach Chicken Protein Muffins are perfect finger foods for toddlers & babies because they're rich in protein and iron and easy to eat!
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 24 muffins
Calories 149.97kcal


  • 2 1/2 cups frozen thawed or fresh corn kernels, divided
  • 150 g frozen spinach thawed
  • 5 omega 3 eggs
  • 1/2 cup melted butter
  • 1 cup whole wheat flour
  • 1 cup iron fortified baby cereal
  • 1 3/4 cups cooked chicken meat chopped finely
  • 1 1/2 tsp baking powder
  • 1 1/2 cups finely grated cheddar cheese divided
  • 3 tbsp ground flax
  • 3 tbsp hemp hearts plus more for topping
  • Pinch of salt


  • Preheat oven to 350 F and grease 24 mini muffin tins.
  • To a food processor, add 1 1/2 cups of corn and spinach and process until fairly smooth. Add to a bowl with the remaining corn kernels, butter, eggs, chicken and 1 cup of cheese.
  • To another bowl, mix the flour, baby cereal, baking powder, flax, hemp hearts and a pinch of salt. Add the wet to the dry and mix until smooth.
  • Fill the muffin tins with the mixture and top with the remaining 1/2 cup of cheese and a sprinkle with additional hemp hearts. Bake for 14 minutes or until golden brown on top.


Calories: 149.97kcal | Carbohydrates: 9.9g | Protein: 6.94g | Fat: 9.83g | Saturated Fat: 4.7g | Cholesterol: 57.86mg | Sodium: 112.48mg | Potassium: 167.26mg | Fiber: 1.79g | Sugar: 0.43g | Vitamin A: 1034.24IU | Vitamin C: 1.71mg | Calcium: 85.15mg | Iron: 1.48mg