Mini Veggie Muffins

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Easy and Tasty Mini Veggie Muffins

Age: 
Prep Time: 
Cook Time: 
Servings: 

Ingredients:

• 1 cup grated zucchini (squeeze out moisture)
• ½ cup grated carrot
• 1 egg
• ½ cup whole milk or plant-based milk
• ¾ cup whole wheat flour or oat flour
• ½ tsp baking powder
• ¼ cup shredded cheese (cheddar or mozzarella work great)
• Optional: herbs like parsley or chives

Instructions:
1. Preheat oven to 180°C / 350°F. Lightly grease or line a mini muffin tin.
2. In a bowl, whisk the egg and milk.
3. Add in the grated veggies, cheese, and herbs. Mix well.
4. Stir in flour and baking powder until just combined.
5. Spoon into muffin cups and bake for 15–18 minutes or until golden and firm to the touch.
6. Let cool before serving.

Allergy Info:
• Contains egg and dairy
Substitute Option: Use flax egg and dairy-free cheese for an allergen-friendly version.

Storage:
Store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.

Serving Tips:
Serve whole to toddlers or cut in half lengthwise for younger babies. Great on their own or paired with fruit, yogurt, or hummus.

Parent Tip:
These muffins are lunchbox legends. Make a batch Sunday night and you’ve got lunches sorted for the week—yes, even for picky eaters.