Spinach & Sweetcorn Muffins

Store cupboard staples make up these delicious spinach and sweetcorn muffins, perfect to batch cook and freeze if any make it that far! Seriously addictive!


  • 125g of butter, melted (can sub for coconut oil)
  • 160g of frozen chopped spinach (frozen weight) a little more of less will be totally fine
  • 180g self raising flour (*Gluten free flour)
  • 60g of whole milk (or any plant based substitute)
  • 200g of tinned sweetcorn, drained
  • 4 eggs (can replace for flax eggs to make this recipe egg free)
  • 1 tsp baking powder
  • 100g grated cheese (can sub 2 tablespoons of nutritional yeast or leave out all together)


Defrost the spinach in the microwave then squeeze out as much liquid as possible.

Add the spinach, along with the rest of the ingredients to a mixing bowl and stir till combined (but try not to over-mix).

Spoon into a greased muffin tin and bake at 180d/350f for 20 minutes till puffed up, golden and cooked through.

Suitable from 6 months (cut into quarters to serve) Suitable for freezing for up to 3 months.

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