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If you are looking for an easy and nutritious snack for your little ones (and not only) this is the recipe for you! Those broccoli and cheddar muffins are so great for a little snack or even breakfast if you pair with a couple of sunny side up eggs. They are fluffy and filling, and most importantly you can make those with a bowl and a whisk. So less dishes to clean which is always a win. So lets get into baking!

What you will need

  • Broccoli. For this recipe you need to chop finely the broccoli florets. Also, I suggest that you steam the chopped broccoli to ensure that the final muffins don’t have this raw broccoli flavor. If you find it easier you can always substitute with broccoli rice.
  • Cheddar cheese. You can use any sharp cheese that you like, however I feel like cheddar works the best on this recipe.
  • Eggs. I love to use pasture-raised organic eggs. The animals are treated better on the pastures and they get the life that they deserve. Also, their eggs have a better nutrition profile than conventional eggs and they taste better.
  • Milk. I used whole milk but feel free to use any milk of your choice. You can always use oat or almond milk. Both would work just fine.
  • Whole wheat flour. You can substitute with all purpose flour if this is what you have on hand.
  • Olive oil. I love using olive oil on my baking. However if you don’t have you can substitute with avocado or melted coconut oil. Both would work well.
  • Mint. I feel like mint is the best herb to go with broccoli. The combination is great.
  • Pantry staple. Baking powder, pepper and dried oregano.

How I served it

I have started a new tradition where I dedicate each week to a letter, which we call the letter of the week. And I dedicate one meal to this letter. Of course you guessed it, the letter of the week is “B” for this week. Panos is in an age where he can read and write the alphabet and he finds this little activity fun. If you want to follow all the alphabet weeks, make sure that you follow PanosEats on Instagram.


So here is what I packed on Panos’ eco-friendly stainless steel snackbox*:

  • Broccoli and cheddar muffins
  • Blackberries
  • Blueberries
  • Banana slices

” Not only we eat the rainbow, but also we eat the alphabet”

Looking for more easy snack ideas?

Broccoli and cheddar muffins

Recipe by Panos EatsCourse: SnacksDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

25

minutes

Ingredients

  • 2 cups broccoli, steamed and finely chopped

  • 3 eggs

  • 1.5 cups cheddar, shredded

  • 1 cup milk

  • 1 1/4 whole wheat flour

  • 1/4 cup olive oil

  • 2 tsp baking powder

  • 3 tbsp mint, finely chopped

  • 1 tsp oregano

  • pepper to taste

Directions

  • Preheat your oven at 370F (187.78 degrees Celsius) and grease your muffin tin
  • In a big bowl whisk the eggs
  • Add the broccoli, mint, shredded cheddar, milk, olive oil and stir
  • Add the flour, baking powder, pepper and dried oregano and stir to incorporate
  • Fill up the muffin tin
  • Bake for 25 minutes or until golden

Disclosure: this post may contain affiliate links, which means Panos Eats may receive a commission to help us run this site at no extra cost to you if you purchase something that we have recommended. While clicking these links won’t cost you anything!

3 Comments

  1. Amazing recipe! Mint with broccoli… what an idea!
    It smells great!

    1. Thanks for trying this out! I’m glad that you liked it

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