Spinach Parmesan Mini Loaves or Muffins
Elevate your snack game with these savory Spinach Parmesan Mini Loaves or Muffins, a delicious bite-sized treat perfect for any time of day! Packed with tender fresh spinach and the unmistakable flavor of grated Parmesan cheese, these mini loaves combine wholesome ingredients like all-purpose flour, olive oil, and eggs for a moist and fluffy texture. With just a hint of garlic powder and black pepper, each bite bursts with balanced, savory goodness. Ready in under 40 minutes, they’re perfect for meal prep as breakfast options, quick snacks, or an elegant side dish for soups and salads. Plus, the versatility of baking these in muffin tins or mini loaf pans makes them ideal for serving at gatherings or freezing for an on-the-go treat. Try these protein-packed, veggie-filled delights today!
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Recipe Information
Ingredients
- 250 grams Fresh spinach
- 200 grams All-purpose flour
- 100 grams Parmesan cheese, grated
- 120 milliliters Milk
- 60 milliliters Olive oil
- 2 large Eggs
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 180°C (350°F) and grease a muffin tin or mini loaf pan with non-stick spray or line it with paper liners.
Wash the spinach, remove any tough stems, and chop it finely. Set it aside.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, garlic powder, and black pepper.
In a separate bowl, beat the eggs. Add the milk and olive oil, whisking until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Be careful not to overmix.
Fold in the chopped spinach and grated Parmesan cheese until evenly distributed throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups or mini loaf tins, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a loaf or muffin comes out clean.
Allow the loaves or muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These mini loaves or muffins can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 4164 mg | 181% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 6.9 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1578 mg | 121% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
