12m+ recipe
Spinach Paneer Mini Muffins
A baby-friendly finger food idea with serving guidance for families from 12m+.
Ingredients
- 1/4 cup finely chopped spinach
- 1/4 cup full-fat paneer made from pasteurized milk, grated
- 1/4 cup whole wheat flour
- 2 tbsp plain full-fat yogurt made from pasteurized milk
- 1 tsp ghee
- 1/4 tsp baking powder (optional, for fluffier muffins)
Method
- Preheat the oven to 180C (350F) or prepare a steamer.
- Mix the spinach, paneer, whole wheat flour, yogurt, and baking powder into a thick batter.
- Grease mini muffin molds with ghee and fill each mold about 3/4 full.
- Bake for 15-18 minutes or steam for 15-20 minutes until cooked through.
- Cool slightly and serve warm.
Texture tip
- Soft, fluffy, and easy to bite—well suited to toddlers learning to chew larger pieces.
Nutritionist note
Spinach is a good source of iron and folate, while paneer provides protein and calcium for growing bones.
Parent tip
Cool promptly, freeze individually, and thaw safely. Reheat once until steaming hot, then cool to a safe serving temperature.
Allergen note
Contains or may include: Milk, Wheat. Check every packaged ingredient label and follow your child’s allergy plan.
Parent note: introduce new foods one at a time, adjust texture for your baby’s readiness, and check with your pediatrician for allergies, medical conditions, or feeding concerns. Seat your child upright and supervise closely throughout every meal.
