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–+ servings
Three veggie muffins on a plate with one torn and a half with piles of carrot, zucchini and corn on a blue kids plate with a orange napkin against a white background.

Get the recipe: Quick Veggie-Loaded Muffins for Toddlers & Kids

5 stars (11 ratings)
These savory Veggie Muffins are quick to make, easily customizable, and a convenient way to get more veggies into meals and snacks. Babies, toddlers, kids, and even adults alike, will love them! For ages 6+ months.
Yield: 12 Muffins
Prep: 5 minutes
Cook: 18 minutes
Total: 23 minutes
Author: Michele Olivier
Course: Breakfast
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Ingredients 

  • 1 3/4 cups flour, see notes
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup applesauce
  • 1/3 cup melted butter or oil, avocado, oil, vegetable or melted coconut
  • 2/3 cup milk of choice regular, almond, oat, cashew
  • 2 large large eggs
  • 1 cup cheddar cheese, shredded
  • 1 cup carrots, finely shredded or grated
  • 1/2 cup zucchini finely shredded or grated, water gently pressed out
  • 1/3 cup sweet corn, frozen

Instructions 

  • Prep: Preheat the oven to 375° F. Spray or line a muffin tin.
  • Whisk: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    A silver mixing bowl with flour and dry ingredients for muffins on a marble countertop.
  • Stir: In a large bowl, stir together the applesauce, oil, milk, eggs, carrots, zucchini, corn, and cheese until blended.
    A silver mixing bowl and a marble countertop with grated carrots zucchini corn and cheese at four veggie muffins.
  • Combine: pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
    Silver mixing bowl with veggie muffin batter and a colorful whisk.
  • Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full.
    A muffin tray full of veggie muffins ready to be baked on a marble countertop.
  • Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
    Cooked veggie muffins in a white muffin tin and get on a white marble backgrounds.
  • Eat: Let cool for 5-10 minutes, and serve.
    A blue kids plate with a colorful orange napkin with veggie muffins one torn in half to show the fluffy insides.

Notes

Age: 6+ months
 
Mini or Regular Size: you can make these muffins into mini or regular-size muffins, the only difference is the baking time. For mini muffins, bake for 10-12 minutes, for regular muffins bake for 18-20 minutes. 
 
Storage: store in an air-tight container on the counter or fridge for up to 4 days or in the freezer for up to 2 months. 
 
Note on Flours: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour. 
 
Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive, or melted butter.
 

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