Kid-Requested Easy Cheesy Veggie Muffins

This easy and quick-to-make recipe for savory muffins filled with wholesome veggies is a convenient way to add vegetables to your toddler or older child’s day. Grated carrots, zucchini, and sweet corn kernels are added to the muffin batter, alongside shredded cheddar cheese before baking. The veggie muffins are a great grab-and-go snack and lunch box-friendly! For ages 6+ months.

Savory Veggie Muffins

Are you looking for a muffin that is loaded with veggies AND your kid will actually eat?

I’ve got you!

These quick savory veggie muffins are packed with three different vegetables, cheese, and naturally sweetened with applesauce that makes for the perfect ratio of savory + just a little sweet to win over even the most opinionated eaters in your family.

They’re easily customizable, depending on the vegetables you have on hand. Plus, veggie muffins pack great for school and lunches on the go and are freezer-friendly.

#momhack – my kids were a little skeptical of muffins with veggies in them at first, but then I had them help grate the zucchini and carrots before adding them and mixing up the batter. As soon as the muffins came out of the oven, I swear they came running to try *their* veggie muffins. The power of having kids help in the kitchen is no joke!

Ingredients

Make sure to read the recipe card below for full ingredients and instructions!

• Flour: I like to use white whole wheat flour for this recipe, but you can use whole wheat flour, a mixture of 50/50 white and whole wheat flour, an all-purpose flour, or gluten-free one-for-one flour. 
• Butter: to make the muffins nice and moist. You can use melted butter or a mild oil such as coconut, avocado, vegetable, or olive oil.
• Milk: you can use any milk you like in this recipe. Dairy milk works well, but make them dairy-free by using almond, oat, or cashew.
• Cheese: I use shredded cheddar cheese, but you can substitute a different kind such as mozzarella, Mexican or Italian blend, or anything else you prefer.
• Applesauce: this recipe calls for homemade or store-bought plain and unsweetened applesauce.
• Carrots: finely shredded or grated
• Zucchini: finely shredded or grated
• Corn: frozen works well
• Egg
• Baking soda and powder
• Salt: feel free to omit if making for baby-led weaning or babies under 1 year

Customize Veggies: you can easily use any combination of broccoli, carrots or zucchini for the shredded veggies and corn or peas for your frozen veggies. If you have a picky eater, you can blend the carrots, zucchini, applesauce, milk, oil, milk, and egg in a blender before pouring it into the dry ingredients.

Let’s Get Cooking

How to Store and Freeze Veggie Muffins

Once the muffins have cooled completely, store them in an airtight container. They will keep in the fridge for up to 5 days.

To freeze the muffins, place the muffins into a freezer zip-lock baggie or stasher bag and place in the freezer. They will keep for up to 3 months frozen.

Thaw frozen muffins overnight in the fridge or by gently warming them in the microwave.

Print

Kid-Requested Easy Cheesy Veggie Muffins

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.

Course Breakfast

Prep Time 5 minutes minutes

Cook Time 18 minutes minutes

Total Time 23 minutes minutes

Servings 12 Muffins

Author Michele Olivier

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.
• 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.

Video

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.

Cooking with Kids

Toddlers

• Toddlers can help measure and put the ingredients into the bowl.
• They can help mix the ingredients together.
• Toddlers can help scoop the dough into the muffin pan.

Kids

• Preheat the oven. 
• They can pick out and measure all of the ingredients. 
• Kids can help mix the ingredients together.
• They can help to fill the muffin cups with the batter.
• Once filled, kids can carefully put the muffin tin into the oven (with adult supervision) and remove once baked. 

Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).

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