These hidden vegetable muffins are a great way to include more vegetables into your little one's diet. They are easy to prepare, fluffy and easy to hold for babies from 6 months old. Great for breakfast, snacking or to pack and go.
I enjoy savory muffins just as much as the kids do. They're perfect for a busy breakfast when we need something healthy and satisfying to keep us going until lunch or snack time. They're also great for packing up, whether we're headed to the park or out shopping, so we always have a healthy treat on hand.
These vegetable muffins are loaded with nutrients and the goodness of fresh veggies. Along with the spinach and cheese muffins, they're my two favorite savory options.
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👩🏻🍳 Why you should try my recipe
- Easy to make with just a few simple ingredients.
- Suitable for babies from 6 months old.
- Packed with nutrients and fiber.
🥘 Ingredients
To make these easy kid-friendly vegetable muffins we will need a zucchini, bell pepper, carrot, small onion, eggs, yogurt, cheese, self-rising flour, baking powder, olive oil and ground pepper.
I'm leaving out salt in the vegetable muffin recipe to make it suitable for babies under 12 months. If you're making these muffins for older children, you can add a teaspoon of salt.
For full quantities and to print the recipe, see the recipe card below.
🔪 Step-by-step Instructions
So get your ingredients ready and let's get started!
01. I start with grating the zucchini. I'm using one cup of grated zucchini. I leave it in a bowl to rest and get most of the moisture out.
02. I chop a small onion and add it to a small pan with some olive oil. I cook it for a few minutes until it's translucent. This helps get all the sweetness of the onion out. I leave it aside to cool down while I prep the rest of the ingredients.
03. I dice one bell pepper and grate one carrot. Now all the veggies are ready and we could start making the batter for the vegetable muffins.
04. I squeeze the water out of the zucchini with my hands, or you could also use a sieve or a tea towel. Then I add it to a bowl along with the rest of the veggies and the cooked onion.
05. I add the eggs, yogurt and ground pepper to the bowl. I'm using Greek yogurt that is thick and high in protein, but you could use whichever you have available at home. Before adding the dry ingredients, I combine the vegetables in the bowl.
06. Now it's time to add the self-rising flour and baking powder. I gently mix everything with a spatula until the flour is incorporated. I leave the grated cheese for the end. You could use cheddar or gouda or a mix of cheeses that you have at home.
07. I put the batter in 12 silicon muffin cases, filling them to the top.
08. I bake the vegetable muffins for 25–30 minutes in a preheated oven until they have a nice golden color. When they are ready, I take them out of the muffin cases and place them on a cooling rack.
HealthyBitesForKids Product Picks
These reusable silicon muffin cases are great and my little one loves all the different colors.
Buy On Amazon📖 Substitutions & Variations
- You could add more spices or dried herbs if you like.
- For toddlers and older kids, you could add about a teaspoon of salt in the batter.
- You could use cheddar, gooda or any other melting cheese that you like.
- Instead of a bell pepper, you could use 2 mini sweet peppers.
HealthyBitesForKids Product Picks
I love this stainless steel muffin pan as it's easy to clean, non rusty and non toxic.
Buy On Amazon🍽 Serving suggestions
Babies under 12 months: For little ones that follow the BLW method, you could cut the muffin in half so it's easier to hold with their little hands. You could serve the vegetable muffins as a meal with some protein on the side or some fruits. They are also great for snacking or pack-and-go.
Toddlers & older kids: For toddlers and older kids, you could offer them for breakfast, as a snack or light meal with some fruits or protein on the side. You could also add them to their lunchbox for school or to snack when going to the park.
🧰 Storage
If you have any leftovers of the hidden vegetable muffins, you could store then in an airtight container in the fridge for up to 3-4 days. You could warm them up in the microwave for 30sec to get soft and warm.
The vegetable muffins are also freezable. Pop a few in a ziplock bag and freeze for up to 2 months.
❓ FAQ
Yes, vegetable muffins are suitable for babies from 6 months old, as long as you don't add any salt in them. Make sure you choose some cheese that is low in sodium, and you could season with ground pepper and more spices of your liking.
📋 Recipe
Vegetable Muffins
Ingredients
- 1 cup grated carrot (100gr, a medium carrot)
- 1 cup grated zucchini (120gr, a small zucchini)
- 1 bell pepper
- 1 onion small
- 3 tablespoons olive oil
- 3 eggs
- ¾ cup Greek yogurt (180gr)
- 1 ½ cups self-rising flour (200gr)
- 1 teaspoon baking powder
- 1 cup grated cheese (100gr)
- ground pepper
Instructions
- Chop the onion. Add the olive oil to a small pot and cook the onion over medium heat for 3-4 minutes. Set it aside to cool down.
- Grate the zucchini and set aside in a bowl. Grate the carrot, dice the bell pepper.
- Squeeze the zucchini to get any excess water out. Add it to a bowl with the grated carrot and bell pepper.
- Add the cooked onion, eggs and yogurt. Mix everything well.
- Add the flour, baking powder and pepper. Mix with a spatula until the flour is incorporated.
- Add the grated cheese and stir to incorporate.
- Fill in the muffin cases to the top with the batter. Bake in a preheated oven to 350℉ /180℃ for 25 minutes, or until golden.
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🥣 More to try
If you liked my baby-friendly vegetable muffins, you should try some of these recipes too:
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