Hidden Veggie Muffins

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.

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Hidden Veggie Muffins

5 from 2 votes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 12 muffins

Ingredients

• 1 medium carrot (grated)
• 1 medium zucchini/courgette (grated and squeezed to remove excess water)
• 1/2 cup/80g of corn kernels (mash with a fork prior for under 12 months)
• 2 spring onions finely chopped (sub with 1/4 of a brown or red onion, diced)
• 2 cups/320g of flour (we use 1 cup Wholemeal/wholewheat & 1 cup of plain)
• 1/3 cup/20g of nutritional yeast
• 1.5 tsp of baking powder
• 1/2 tsp of baking soda
• 1 Tbsp of mixed Italian herbs
• 1.25 cups/315ml of soy milk (or plant-based milk of choice)
• 1 tsp of apple cider vinegar
• 1/3 cup/80ml of olive oil

Extra

• 2 Tbsp pumpkin seeds (optional; finely chopped to decorate on 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.

Notes

These are best served warm - we reheat ours for a couple minutes in an air fryer.

Store in the fridge for 3 days or freezer for 3 months.

Did you make this recipe?

Leave a comment below or tag us on Instagram to let me know what your little one thought!