My 14 month old has started to turn into a sort-of picky eater. If it’s not a strawberry, banana, cheese or a “puff” snack, she’s probably not very interested. There are a few exceptions to that rule, but trying to find something she won’t turn her nose up at is often like trying to find Atlantis. I’m trying to tell myself that this is a phase that every toddler goes through, but I’m still often left struggling to find a way to make sure she’s getting all of the healthy and nutritious things that she needs.
So while she was down for her morning nap earlier, I decided to put together a little something that I thought she might like. She loved pureed spinach when she was eating baby food, but now sneaking it into her finger foods has proven to be quite challenging. I thought if I could somehow put it into bite-sized form and blend it with cheese, I might have a chance at getting her to eat. Did I mention that the kid loves cheese? It should’ve been her middle name, honestly.
I cut up a large handful (or 1 cups worth) of spinach and kale and threw it in a skillet. I like to buy it prepackaged together for convenience. You can find it by the salad blends! I sauteed it with a smidge of coconut oil until it was cooked well.
In a large bowl, I mixed Bisquick, milk, cheddar cheese and an egg together. I then mixed the spinach and kale into the bowl and poured the batter into a greased muffin tin. I baked them on 350 F and in just 10 minutes they were ready to go! (Note: If you’re making these for yourself (or not for a toddler,) you might want to consider adding a little minced garlic or some other sort of seasoning to give them some extra flavor!)
- 1 cup Bisquick
- ½ cup milk
- 1 egg
- ½ cup shredded cheddar cheese
- 1 cup lightly packed spinach and kale
- 1 tbs butter or coconut oil
- ½ tsp minced garlic (optional)
- Preheat oven to 350 F and spray a mini muffin tin with non-stick cooking spray
- Wash spinach and kale leaves and finely chop. (I used herb shears to make this step super fast!)
- In a skillet over medium heat, combine spinach and kale plus 1TBS butter or coconut oil. If you're making this for yourself and not for a toddler (like me), go ahead and add ½ tsp of minced garlic to give it a little extra flavor (optional).
- Cook until leaves are tender
- In a large bowl, combine remaining ingredients and stir well
- Pour contents into mini muffin tins about half way full
- Bake for 10-12 minutes or until completely done in the center
For some extra protein and nutrients, I added in a packet of Similac Go & Grow Mix In’s. There have been too many of those days here lately that she has survived on mostly graham crackers and apple juice, so getting in those nutrients this way really helps bring a little piece of mind for me!
I’m so thrilled that my daughter loves these little muffin bites. I feel like I’ve accomplished a major #momwin every time she has one. She thinks she’s just eating a little cheese biscuit, but I know she’s eating something that’s actually good for her. 20 points for me! 😉
If you like this toddler-friendly recipe, be sure to check out my Protein Packed Monkey Muffins! They’re a perfect sweet treat for toddlers and kids to enjoy, plus they’re loaded with nutrients!