These vegetable muffins are soft, fluffy, and perfect for babies and toddlers. They are a great way to get more veggies into a meal and make a perfect lunch or snack!
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These easy veggie muffins have definitely become a new staple in our home. They are a great way to use up veggies before they go bad and are great for packing in lunchboxes. They are completely customizable as you can use whatever veggies you have on hand! Your little ones are sure to love these mess-free muffins!
WHAT YOU’LL NEED
Here is what you’ll need to make these savory vegetable muffins:
- Flour: I used all-purpose flour in this recipe, but similar flour variations may be used as well.
- Egg: Used as a binder to help hold the muffins together.
- Milk: I used full-fat whole milk, but any type of milk works well.
- Oil: Use a mild-tasting oil, such as extra light-tasting olive oil or avocado oil. You may also use equal parts melted butter.
- Cheese: I used cheddar cheese for the most flavor, but any type of shredded cheese works well.
- Vegetables: Use any veggies you have on hand! In this recipe, I used broccoli, carrots, and corn, but feel free to mix up your favorites! I shredded the carrots using the smallest hole on my box grater and finely chopped only the top part of the broccoli florets.
- Baking Powder: Used as a leavening agent to help the muffins rise.
- Salt: For a little added flavor in the muffins. You may omit the salt if you are making these vegetable muffins for a young baby.
- Pepper: For a little added kick!
PROCESS
- Whisk together the egg, milk, oil, and cheese in a bowl until combined.
- Add in the chopped/grated vegetables and mix until incorporated.
- Add in the dry ingredients (flour, baking powder, salt, and pepper) and mix just until they are incorporated into the batter. Do not over mix.
- Scoop out tablespoon-sized portions into a mini muffin pan. I was able to make 24 mini muffins.
- Bake the muffins at 350 degrees F for 15 minutes (or until a toothpick comes out clean). Let them cool in the pan for 5 minutes and transfer the muffins to a wire rack to finish cooling. Let the muffins cool completely before serving.
STORAGE INSTRUCTIONS
Once cooled, store the veggie muffins in an airtight container in the refrigerator for up to 5 days. To reheat, microwave for 15-20 seconds or until warmed through. To freeze, place the cooled muffins in a freezer-safe Ziploc bag or container and freeze for up to 2 months. Defrost at room temperature before reheating, or quickly reheat on high in the microwave for 20-30 seconds (adding 10-second increments as needed).
SUBSTITUTIONS
- Vegetables: I used broccoli, carrots, and corn in these muffins, but you can use whatever veggies you have on hand! Other options that work well are bell peppers, onions, peas, cauliflower, etc.
- Flour: I used all-purpose flour for these muffins, but whole wheat flour may be used as well. I have not tested out these muffins with other types of flours.
- Eggs: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
- Milk: The milk may be substituted with a dairy-free alternative like coconut milk.
- Cheese: You may replace the cheddar cheese with other types of shredded cheese such as a 4-cheese Mexican blend. You may also use mozzarella cheese for a lower sodium option, but keep in mind that this does slightly change the flavor of the muffins. For a dairy-free version, substitute the cheese for dairy-free shredded cheese.
RECIPE NOTES
- Only use the top part of the broccoli florets. Avoid using the stems as they are a little rougher in texture, but don’t throw them out!
- I used the smallest size hole on my box cheese grater when shredding the carrots. I wanted the carrot pieces to merge seamlessly into the muffins, but feel free to use a larger size hole if you prefer larger carrot chunks.
- When making muffins, I like to use a silicone muffin pan to bake them as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. Avoid using paper liners as these muffins tend to stick.
- Omit the salt if you are making these muffins for a younger baby. They will have a little less taste but will still have great flavor from the cheese!
Here are some other mess-free lunch ideas that you may like!
Savory Vegetable Muffins
These vegetable muffins are soft, fluffy, and perfect for babies and toddlers. They are a great way to get more veggies into a meal and make a perfect lunch or snack!
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Servings: 24 mini muffins
Ingredients
- ⅓ cup grated carrots
- ¼ cup finely chopped broccoli floret heads
- ¼ cup corn kernels
- 1 egg
- ½ cup milk
- ¼ cup mild tasting oil/melted butter
- ½ cup shredded cheddar cheese
- 1 cup all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ⅛ tsp black pepper
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Whisk together the egg, milk, oil, and cheese in a bowl until combined.
- Add in the chopped/grated vegetables and mix until incorporated.
- Add in the dry ingredients (flour, baking powder, salt, and pepper) and mix just until they are incorporated into the batter. Do not over mix.
- Scoop out tablespoon-sized portions into a mini muffin pan. I was able to make 24 mini muffins.
- Bake the muffins at 350 degrees F for 15 minutes (or until a toothpick comes out clean). Let them cool in the pan for 5 minutes and transfer the muffins to a wire rack to finish cooling. Let the muffins cool completely before serving.
Notes
- Only use the top part of the broccoli florets. Avoid using the stems as they are a little rougher in texture, but don’t throw them out!
- I used the smallest size hole on my box cheese grater when shredding the carrots. I wanted the carrot pieces to merge seamlessly into the muffins, but feel free to use a larger size hole if you prefer larger carrot chunks.
- When making muffins, I like to use a silicone muffin pan to bake them as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. Avoid using paper liners as these muffins tend to stick.
- Omit the salt if you are making these muffins for a younger baby. They will have a little less taste but will still have great flavor from the cheese!
Nutrition
Nutrition Facts
Savory Vegetable Muffins
Amount per Serving
Calories
56.68
% Daily Value*
Fat
3.45
g
5
%
Saturated Fat
0.97
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.34
g
Monounsaturated Fat
1.98
g
Cholesterol
9.8
mg
3
%
Sodium
108.06
mg
5
%
Potassium
28.48
mg
1
%
Carbohydrates
4.9
g
2
%
Fiber
0.25
g
1
%
Sugar
0.44
g
0
%
Protein
1.6
g
3
%
Vitamin A
345.48
IU
7
%
Vitamin C
0.98
mg
1
%
Calcium
45.34
mg
5
%
Iron
0.36
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
TRIED THIS RECIPE?Rate in the comments below or tag @feedingtinybellies on Instagram!
My daughter didn’t like them but I absolutely loved them lol, legend has it I will make them again and doble the batch for myself :).
Will continue to offer them here and there to her though. She is about to be 12M and getting into that wonderful picky stage.
Oh yes I know that picky stage oh too well lol, I’m so happy that you enjoyed them yourself and hope that she will come around to them at some point in the future!😊
can you freeze these?
Hi Tess! Yes, these can be frozen in an airtight freezer-safe container or Ziploc bag for up to 3 months!
I love this recipe! I just wanted to let you know that the muffins turned out great when I used oat flour.
I’m so happy to hear that!! And thank you for sharing that they still worked out well with oat flour!😊
Hi, would frozen broccoli work in these or fresh is better? Thanks
Frozen broccoli would work in these as well, I would just make sure that there aren’t ice chunks on them so that it doesn’t add too much moisture. I hope that your little one likes these muffins!
Substitute for corn ?
Hi! You can use any other veggie in place of the corn (in equal parts). I hope that you like these muffins if you try them out!
Haven’t tried these yet but plan on making them for my little one tomorrow.. do you think these would freeze well?
Hi Kristen! Yes, they can be frozen in a freezer-safe ziploc bag or container for up to 2 months! I hope that your little one likes them!😊
These turned out great. I used almost half whole wheat and half white flour and substituted the corn for cooked peas and used shredded mozzarella. So good. Thanks a lot. I appreciate your work.
Thank you for sharing that substitution suggestion, I’m so happy you enjoyed these muffins!😊
hi
I have tried to make this morning
it come out very nice but it is very bitter..why will it be bitter and how should I take out the bittness??
Hi Rain! I’m so sorry to hear that! Did you replace any of the ingredients by any chance?
My son loves these! I make them at least once a week. He’s 14 months and they are perfect for lunch or dinner.
I’m so happy to hear that your little guy enjoys these muffins! Thank you for sharing your great feedback!😊
How would we adjust for regular size muffin pan? Can’t wait to try!
I would add an additional 10 minutes to the total bake time and check them with a knife or toothpick for doneness, adding an extra 5 minutes if needed. I hope that you like them if you try them out!😊
Perfect!!
Any suggestion to make this egg free? I’m not sure what type of substitute would work best.
Hi Meg! For these muffins, an egg replacer like “just egg” or a flax egg works best for an egg substitute. You can make a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken. I hope that helps!
so tasty! I added some ground dried rosemary and poultry seasoning, subbed goat cheese, and used gf flour and oat milk- delicious!
I’m so glad you enjoyed them!😊
Delicious!! Made for my baby but I might eat them all myself lol 😂 Used bell peppers and carrots, and added in some onion and garlic powder.
I’m so happy to hear that you loved them!! And I love those add-ins!😊 Hopefully baby can get some next time haha😊
Made these using capsicum, carrot and finely sliced green onion and they were a big success! Thanks so much for sharing!