Baby Friendly Vegetable Muffins
I really enjoy coming up with tasty and healthy snack foods for my son who is now 16 months old. Not only are my recipes tasty but they don't cost the earth to make and they are all pretty quick to throw together which is great for the time poor mum. They are also super easy to substitute ingredients in and out of if you don't have what's in the recipe, never be afraid to substitute if it means using up what's in your house and saving you money.
This recipe is my vegetable loaded muffins and I will admit it has taken me a few shots to get them just right, but I'm pretty happy with these and I think you and your little one will be too. One thing I love to do is to hide vegetables in as many foods as I can, and hide as much as I can. I love making sure my little man gets a huge amount of nutritional variety in his diet and is happy while eating it. It's one of the few things that makes me feel like I'm really having a win as a mum, which is a nice.
One of the great things about a recipe like this one is you can adapt it to whatever vegetables you have in the house, or even whatever is in your veggie patch in the backyard. As your little one grows, a vegetable garden is a great way to teach them where food really comes from and a great way for them to become involved in picking their own vegetables.
A few ideas for alternatives are things like, mushrooms which add a bit of extra protein to the muffins. If I'm adding mushrooms I like to cook them a little before adding them in, it helps to draw out some of the flavour and some of the moisture at the same time. You can switch the spinach for other leafy greens you may have on hand such as; silverbeet, kale or even beetroot leaves if you happen to be growing some beetroot. You can use grated broccoli or cauliflower, both are great healthy options you may have on hand. You could also switch out the cheddar cheese for Parmesan cheese if you wish to for a stronger flavour.
I want to mention these again, as they are one of my greatest weapons for a quick set up and clean up when cooking muffins, I use silicon mini-muffin and mini-loaf tins and they are just fantastic. No need to grease them or line them with anything and food just wipes straight off. They will definitely make your life easier and they are the perfect size for little hands and tummies to handle. (This is an affiliate link and I get a commission for purchases made through this link, all opinions on this product are my own, please read my disclosure statement for more details).
These muffins can be stored in the fridge for up to three days but if you do want to store them longer, they freeze great too and can be defrosted at any time for an easy, convenient snack. I like to do batches of these and other flavours of muffins, such as my Apricot Muffins, so I have a stash in the freezer that will last me a while and I don't have to stress about snacks or baking for my little man constantly.
I hope you enjoy this recipe and if you have any feedback, please leave a comment at the end. I will continue to post more ideas for toddler and baby friendly snacks as well as more great ways to hide veggies in food to get your kids to eat them.
Baby Friendly Vegetable Muffin Recipe
3/4 cup wholemeal self raising flour
3/4 cup self raising flour
1 tsp baking powder
1 cup grated cheddar cheese
1 carrot, grated
1 zucchini, grated
3/4 cup corn kernels
1 spring onion, finely chopped (whites and greens)
1 cup finely chopped spinach
1 cup full cream milk
Preheat the oven to 180°C (160°C fan forced).
Combine both flours, baking powder and cheddar cheese in a large mixing bowl.
Grate the carrot and zucchini, squeeze out as much moisture as you can and keep it to the side (this will be added to the milk down the track).
Mix through each of the vegetables individually to help evenly distribute them throughout the mix and help prevent clumping.
Add the milk to the set aside carrot and zucchini juice to a total volume of 1 cup (you only want a total of 1 cup of liquids added to the mixture).
Mix through the full cream milk/vegetable juice mixture and the two eggs until well combined and mixture is smooth.
Place spoonfuls of mixture into your mini muffin of loaf tray to about 3/4 full and then place in the oven to cook for 30-35 minutes. Check to see if they are cooked using a skewer, if it comes out clean and the tops have turned golden then they are ready.
Thanks for reading and I hope your little one is enjoying their muffins, if you would like to see more posts from me and more recipes to come don't forget to subscribe. I'll be back soon with more tasty ideas for you and you tiny humans.