These mini spinach muffins are the perfect grab-and-go snack. They are tasty, satiating and healthy for you and your baby. They can be made in advance and enjoyed warm or cold. The muffins also freeze well.

| Makes 12 |

Ingredients

1 x 400g black beans, drained and rinsed

olive oil for greasing

10 organic eggs

1 zucchini, grated

3 spring onions, finely sliced

1 cup chopped soft herbs such as flat-leaf parsley, chives, basil or dill

1 cup shredded silverbeet

50g cherry tomatoes, chopped

salt and pepper to taste

Method

Preheat oven to 180°C (350F). Grease 12 x ⅓ cup (80ml) non-stick muffin holes with olive oil.

In a large bowl, whisk the eggs. Add the zucchini, spring onion, herbs, silverbeet, tomatoes and black beans. Season with salt and pepper and mix until just combined.

Spoon the mixture into the prepared muffin tins. Bake for 20 minutes or until the muffins are cooked through and a skewer comes out clean.

Serve warm and enjoy.

Store in an airtight container in the fridge or freezer.