Veggie Muffins
Sneaky vegetable nutrition in delicious mini muffins - perfect for hiding extra nutrients in familiar treats
Soften hard fruit/veg thoroughly and cut to the recommended size for the age shown.
Contains dairy (or alternatives if swapped).
Contains gluten unless using GF alternatives.
Contains nuts—use crushed/finely ground only; no whole nuts.
Cool quickly. Refrigerate within 2 hours. Reheat until steaming hot. Defrost in the fridge/microwave and eat within 24 hours of defrosting.
Mess Level
Light Mess
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup grated carrots
- 1/2 cup grated zucchini (excess water squeezed out)
- 1/3 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 2 eggs
- 1/2 cup milk (any type)
- 1/4 cup melted coconut oil
- Optional add-ins:
- 1/4 cup mini chocolate chips
- 2 tbsp ground flax seeds
85
Calories
3g
Protein
15g
Carbs
2g
Fat
2g
Fiber
35% DV
Vitamin A
- Ensure muffins are completely cooled before serving
- Check that vegetables are grated finely enough
- Always supervise during eating
- Make sure muffins are moist enough not to be crumbly
- Cut in half for younger toddlers if muffins seem large
- Squeeze excess water from zucchini to prevent soggy muffins
- Grate vegetables as finely as possible to hide texture
- Don't overmix batter - this makes muffins tough
- Test one muffin for doneness before removing whole batch
- Double the recipe and freeze extras for quick future snacks
Single Vegetable
Use only carrots or only zucchini if child is very sensitive to textures
Sweeter Version
Add extra honey or mashed banana for more sweetness
Chocolate Chip Version
Add mini chocolate chips to make vegetables more appealing
Puree Method
Puree vegetables completely smooth if child detects any texture