Parmesan Spinach Cups with Greek Yogurt and Almond Flour
These are everything I never knew I always wanted in a cheesy spinach muffin. They are loaded with meaty, sweet and delicious spring spinach and tangy Greek yogurt. The cheese and eggs make them rich and satisfying while the addition of almond flour adds nuttiness and substance. They are also approved by all members of my family (aged 8-months-old to 37-years-old).
As parents, we hope our kids eat and enjoy vegetables and sometimes we “sneak” them into various foods. I’m all for more vegetables in more things (I’m looking at you waffles and pancakes), but I also like the idea of celebrating a specific food, in this case spinach. I find that when Holden sees spinach growing in the garden, or helps me gather it from the farmer’s market or grocery store he’s much more likely to also eat those greens. In this case, he ran down to the spinach growing in the garden and took big bites of the leaves and then, without hesitation, devoured his spinach-packed muffin.
Parmesan Spinach Cups with Greek Yogurt and Almond Flour
12 oz. fresh spinach
1/2 cup whole fat Greek yogurt
1 teaspoon sea salt
1 cup grated Parmesan, plus more for topping
3 eggs
1/2 cup almond flour
Preheat oven to 400 degrees F and line or grease 8 muffin cups.
Pulse the spinach in a food processor until finely chopped.
In a medium bowl, combine the spinach, yogurt, salt, parmesan, eggs, and almond flour.
Divide the spinach mixture between the 8 cups, sprinkle with more parmesan, and bake for 15-20 minutes.