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.
1/2cupzucchinifinely shredded or grated, water gently pressed out
1/3cupsweet corn, frozen
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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.
Stir: In a large bowl, stir together the applesauce, oil, milk, eggs, carrots, zucchini, corn, and cheese until blended.
Combine: pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full.
Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
Eat: Let cool for 5-10 minutes, and serve.
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.