Getting veggies into little ones can be tricky – but these veggie muffins make it so easy. They’re packed with nutrients, freezer-friendly, and have the perfect soft texture for baby-led weaning. Whether you’re at home or on the go, these muffins are a convenient, mess-friendly option for babies and toddlers!
These muffins are a simple way to work extra vegetables into your baby’s diet without any fuss. I used a mix of peas and carrots, which I quickly pulsed in a food processor to get a finer texture for my 8-month-old.
If your baby is around 9 months or older, you can leave the veggies whole for more texture, or simply mash them with a fork before folding into the batter. You can also finely chop other veggies like broccoli or cauliflower – they bake up soft and blend right in!
Perfect Texture for BLW
The texture of these muffins is soft and moist, making them ideal for baby-led weaning. They’re easy for little hands to grasp, and you can cut them into halves or quarters for younger babies still learning to chew. Because they’re naturally flavored with veggies (and no added salt or sugar), they’re suitable for babies as young as 8 months.
Great for Meals on the Go
These muffins are one of my favorite meal prep staples. They freeze well, reheat beautifully, and pack easily in a diaper bag or lunchbox. Whether it’s a snack at the park or part of lunch on the road, they make quick, wholesome meals without the mess of purees.
Tips & Variations
- For toddlers, add shredded cheese and a pinch of herbs to boost flavor.
- Switch up the veggies – zucchini, corn, or spinach all work great.
- Make a double batch and freeze extras to have on hand during busy weeks.
Tip: If you’re baking for both babies and toddlers, you can keep the batter plain and sprinkle cheese on top of half the muffins before baking – that way, everyone’s happy! 🙂
Veggie Muffins for Babies and Toddlers
Ingredients
- 1 cup all-purpose or whole wheat flour
- ½ tsp baking powder aluminum-free if possible
- Optional: tiny pinch of pure garlic powder no salt added
- 2 eggs
- ½ cup milk
- ¼ cup olive oil or melted unsalted butter
- 1 cup finely chopped mashed, or processed veggies
- I used peas and carrots pulsed in a food processor plus a little broccoli and cauliflower
- ¼ cup shredded cheese optional but great for flavor – especially for toddlers
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 12-cup standard muffin tin.
- In a large bowl, whisk together flour, baking powder, baking soda, and garlic powder (if using).
- In another bowl, whisk eggs, milk, and oil or butter until smooth.
- Pour the wet ingredients into the dry and stir until just combined.
- Fold in the veggies and cheese (if using).
- Spoon batter evenly into the 12 muffin cups, filling each about ¾ full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before serving. For babies, cut muffins into halves or quarters depending on their chewing ability.
Notes
- Fridge: up to 3 days in an airtight container.
- Freezer: up to 2 months. Reheat in the microwave (about 20 seconds) or oven (300°F) until warm.
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