Vegan 🌱 suitable 6+ months 👶🏼 makes 12 muffins
These vegan blw suitable muffins are a healthy snack or meal that are loaded with hidden veggies. Perfect for on the go breakfasts or to fill lunchboxes, and a great option to cook in bulk and stock the freezer with for easy ready snacks. You can mix and match whatever veggies you have on hand, and a great way to get fussy eaters to try different foods.
Is zucchini good for babies?
Zucchini is a nutritious vegetable that is perfect for babies who are starting to eat solid foods. With its high fibre, vitamin, and mineral content, zucchini can provide a wealth of benefits to help support your baby’s growth and development.
One of the key nutrients in zucchini is beta-carotene, which the body converts into vitamin A. Vitamin A is essential for good vision, skin health, and a strong immune system. It also plays a crucial role in cell growth and division, making it vital for your baby’s overall development.
In addition to vitamin A, zucchini also contains several other important vitamins and minerals that are crucial for your baby’s health. Vitamin B6 is essential for brain development, while folate is vital for growth. Vitamin K is important for blood clotting, and copper plays a role in the formation of red blood cells. Finally, it is a good source of fibre, which helps to keep the digestive system healthy and prevent constipation.
Hidden Veggie Muffins
Ingredients
- 1 medium carrot (grated)
- 1 medium zucchini (grated and squeezed)
- 80 g corn kernels (mash with a fork for under 12 months)
- 2 spring onions (finely chopped)
- 160 g wholemeal flour
- 160 g plain flour
- 20 g nutritional yeast
- 1.5 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tbsp Italian herbs
- 315 ml soy milk
- 1 tsp apple cider vinegar
- 80 ml olive oil
To Top
- 2 tbsp pumpkin seeds (optional; finely chopped to top)
Instructions
- Preheat the oven to 200c/390f.
- Add all of the ingredients to a large bowl and stir to combine and remove any lumps.
- Lightly grease a muffin tray with olive oil or use liners, then evenly distribute the muffin batter. Add optional pumpkin seeds to the top.
- Bake in the oven for 27-30 minutes until golden and a toothpick/skewer comes out clean.
- Allow to cool on a cooling rack and enjoy.
Storage
Store in the fridge for 3 days or freezer for 3 months.Nutrition - Per Serving
Did you make this recipe?
Leave a comment below or tag us on Instagram to let me know what your little one thought!
5 Comments
Another big hit with our little one! I found them quite tasty as well. A good way to get in some veg. My only issue is they stuck to the muffin liners.
I find the brown liners always stick for us, but silicone ones or just greasing the tin works!
I cannot express how much this recipe meant to me since I have a son who had some egg intolerance for a while.
I made this recipe several times now, I find it very easy and high yield.
We are not vegan but I really like to cook and try new things.
Thanks so much!
We made these for our son when he was 7 months old to help him get his veggies. He Loved 😍 them! He’s now 10 months and We make them regularly now.
*Note: we are not a vegan household, however, my son is severely allergic to eggs, so we had to find alternative ways to make certain foods and baked goods. We are so happy we found LVE. You saved our home a lot of stress.
So happy to hear your son likes these ones – such a good way to get extra veggies in, and so glad we can be a part of your allergy friendly food journey x