Salmon, Egg & Veggie Muffins
These salmon, egg, and veggie muffins are a nourishing, protein-packed meal for babies and toddlers. Made with simple, wholesome ingredients like flaked salmon, fresh zucchini, eggs, and cheese, they’re full of healthy fats, iron, and omega-3s that support your baby’s brain and body development. The texture is soft and moist, making it easy for little hands to grasp and chew — ideal for baby-led weaning or early finger foods.
Servings 12 muffins
Ingredients
- 4 large eggs
- 1 cup grated zucchini squeeze out excess water
- ½ cup cooked salmon flaked (fresh or canned, drained well)
- ¼ –½ cup shredded cheese optional — cheddar or mozzarella work great
- Pinch of garlic powder or dried dill optional for flavor
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line a mini muffin tin.
- In a medium bowl, whisk the eggs until smooth.
- Add zucchini, salmon and cheese. Stir well and break up any chunks of salmon.
- Mix in seasoning if using.
- Spoon mixture evenly into the muffin tin, filling each cup about 1/2 full.
- Bake for 15–16 minutes, until set and lightly golden.
- Allow to cool before serving.
Notes
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze up to 2 months. Reheat in microwave wrapped with a wet paper towel for 30-40 seconds before serving.