Veggie Muffins for Babies and Toddlers
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!
Servings 12 standard sized muffins
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
Storage:
- 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.