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    MJ & Hungryman » Baby/Kid-Friendly Recipes

    Vegan Vegetable Quinoa Muffins

    By Min On May 8, 2021, Updated September 28, 2021

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    pinterest collage of ingredients, sliced muffin, and cooked muffinsn

    Made with healthy ingredients like broccoli, carrots, and quinoa, these egg and dairy-free vegan vegetable muffins with quinoa are perfect for baby led weaning and school lunchboxes. Enjoy for breakfast, snack time, or as a side dish.

    cooked vegetable muffins on a white plate with broccoli, carrots, and quinoa in background

    Vegan Muffins (with broccoli and carrots)

    While I'm intentional about making sure I offer vegetables in their whole forms, I also like to add them to anything and everything to boost nutrition.

    I even add them to sweet things like muffins, oatmeal, waffles, bars, and smoothies.

    Join below for SIMPLE, REALISTIC tips and strategies for adding variety of vegetables to your child’s diet. you’ll also receive a super handy Vegetable and Spice Pairing chart!

    Now, if you’re looking for a bread-y muffin, this is not it! Think of this as a grain bowl baked into a muffin form ;).

    As for the vegetables, feel free to swap with whatever you wish. My son refused to eat broccoli, which I happen to adore, for what felt like an eternity! And so I came up with all kinds of ways to incorporate it into his meals.

    Serving Suggestions for Babies

    These muffins make for a nutritious finger food for baby led weaning or whenever you're ready to move on from purees. They are moist but the vegetables and quinoa provide texture, which is really important to introduce babies to from early on.

    For younger babies with especially destructive hands (you know what I mean..oh the mess!), refrigerating the muffins will make them firmer.

    Here are some different ways to serve these muffins:

    • as is
    • spread yogurt, mashed avocado, nut/seed butter, dips, pesto, etc.
    • break it up in a bowl (mix with ingredients mentioned above) and serve with a spoon. Introduce utensils early and often. They will most likely dive right in with their hands and that's ok! Keep offering and role modeling to pique their interest.

    Ingredients

    all the ingredients placed on white background
    • Whole wheat flour - an easy way to add more fiber into your baby and family's diet. You can use any flour of choice.
    • Quinoa - If you've ever served this tiny grain to your baby, you know how MESSY it can get! That's why I love adding them to baked goods like these meatballs or something thick like this One Pot pumpkin quinoa or Korean beef and broccoli quinoa.
    • Broccoli - Be sure to remove the harder stems and finely chop the florets. I personally love using my mini manual food chopper for small tasks like this. It's easy to clean, portable, and most importantly quiet so I can prepare during baby's nap time.
    • Carrots - Squeeze out as much liquid as possible, otherwise you'll end up with wet muffins
    • Coconut milk - MUST use unsweetened FULL FAT that comes in a can not carton. Stock up and make this cream of mushroom pasta or microwave egg oatmeals!
    • Chia seeds - here are all the reasons why you should always have this nutrient powerhouse at your arsenal.

    Related: How to cook Broccoli, How to cook Quinoa

    Step by Step Instructions

    collage showing the wet and dry ingredients on the left and both combined on the right
    1. In a large bowl, combine all the dry ingredients. In a separate bowl, combine all the wet ingredients. 
    2. Pour wet ingredients into the dry and mix with a spoon until well incorporated. Don’t overmix.  The mixture will be thick and lumpy.
    3. Spoon batter evenly into a greased or lined 12-cup muffin pan. I absolutely love my silicone muffin pan and solely use this for all my muffins. Bake for 15-20 minutes, until inserted toothpick comes out clean.
    cooked vegetable muffins in blue silicone muffin pan

    4. Cool for 5 minutes in the pan before transferring them to a wire rack 

    Baking Tips

    five cooked muffins on a white plate
    • Be sure to squeeze out the juice from the carrots.
    • Grease the muffin pan really well. For best results use silicone muffin molds which ensure the muffins will come out easily.
    • Every oven is different so check the doneness by doing a toothpick test. Insert toothpick in the middle and if it comes out clean then it's done. If not, bake for longer.
    • Don't take the muffins out of the pan immediately! Leave in the muffin pan for about 5 minutes and then transfer to a wire rack. They will firm up as they cool.

    Storage Suggestions

    a close up shot of sliced cooked muffin

    Cool completely before transferring to an air-tight container. Store in the fridge for up to 5 days. Reheat in the microwave for 30 seconds or less.

    They also freeze beautifully for up to 3 months. My favorite way is to flash freeze.

    Other Baby-Friendly Vegetable Muffins

    • Fluffy Vegetable Muffins with Cheese
    • Zucchini Carrot avocado muffins
    • Mexican lentil muffins
    • Southwestern oat muffins
    • More from my 2nd ecookbook - BLW Comfort Meals. Below are all the ones included
    a collage of savory muffins for babies and toddlers

    Is your baby 6 months old and up?

    Learn all the secrets to starting solids safely while optimizing nutrition!
    I NEED IT NOW!
    five cooked muffins on a white plate

    Vegan vegetable quinoa muffins

    Made with healthy ingredients like broccoli, carrots, and quinoa, these egg and dairy-free vegetable muffins with quinoa are perfect for baby led weaning and school lunchboxes.
    5 from 17 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12
    Author: Min | MJ and Hungryman

    Equipment

    • Muffin Pan

    Ingredients

    Dry Ingredients

    • 1 cup (150g) whole wheat flour
    • 1 cup (130g) cooked quinoa
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon curry powder
    • ½ teaspoon turmeric

    Wet ingredients

    • 1 cup (120g) grated carrots (see note)
    • 1 cup (70g) finely chopped broccoli florets
    • ¼ cup olive oil
    • 1 ¼ cup full-fat unsweetened coconut milk (from a can not carton)
    • 2 tablespoons chia seeds

    Instructions

    • Preheat oven to 350 degrees Fahrenheit.
    • In a large bowl, combine all the dry ingredients. In a separate bowl, combine all the wet ingredients. 
    • Pour wet ingredients into the dry and mix with a spoon until well incorporated. Don’t over mix. Spoon batter evenly  into a greased or lined 12-cup muffin pan.
    • Bake for 15-20 minutes, until inserted toothpick comes out clean. Cool for 5 minutes in the pan before transferring them to a wire rack.

    Notes

    • Be sure to squeeze out the juice from the carrots.
    • Grease the muffin pan really well. For best results use silicone muffin molds which ensure the muffins will come out easily.
    • Every oven is different so check the doneness by doing a toothpick test. Insert toothpick in the middle and if it comes out clean then it's done. If not, bake for longer.
    • Don't take the muffins out of the pan immediately! Leave in the muffin pan for about 5 minutes and then transfer to a wire rack. They will firm up as they cool.
    • Cool completely before transferring to an air-tight container. Store in the fridge for up to 5 days. Reheat in the microwave for 30 seconds or less.
    • They also freeze beautifully for up to 3 months.

    Nutrition

    Calories: 162kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 96mg | Potassium: 193mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1834IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 2mg
    Course breakfast, snack
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Michelle says

      June 03, 2023 at 9:19 am

      5 stars
      I’ve made this several times and my baby loves it. I was wondering if it could be left at room temperature for several days if it can’t be be refrigerated?

      Reply
      • Min says

        June 03, 2023 at 12:32 pm

        I'm afraid the muffins will get too soft/moist if left out for that long.

        Reply
    2. Jenny says

      May 13, 2023 at 12:55 pm

      5 stars
      Just like another reviewer, I found this recipe while looking for something to do with extra cooked quinoa 🙂 I love savory muffins because they work great packed into lunches. I made these during my toddler's (15mo) nap and he had one as the main component to his lunch when he woke up. He was all-in from the first bite. I added a thin layer of unsweetened natural peanut butter for serving. Really happy to have another wonderful batch of Min's muffins to freeze!

      Reply
      • Min says

        May 13, 2023 at 8:26 pm

        Aww I'm so glad you guys enjoyed these muffins as well, Jenny!!

        Reply
    3. Laura says

      September 21, 2022 at 12:14 am

      5 stars
      Was looking for ways to use quinoa and tried out this recipe. It was a hit! My 9mo son gobbled it down. I fed him in small chunks since he's developed his pincer grasp and luckily it was not as messy as other times I've served him quinoa.

      Just including my notes here for others.
      - I subbed mushrooms for the broccoli because that's what I had on hand
      - I used a food processor to chop the veg and didn't have to squeeze out liquid; the muffins seemed fine, soft and moist but not mushy
      - I accidentally used a whole can of coconut milk (400 mL) instead of 1-1/4 cup so I left out the olive oil
      - overall, this recipe seemed pretty forgiving because I wasn't measuring super carefully and it turned out fine. I actually had enough for almost 18 muffins. I baked in batches of 6 in my toaster oven so could adjust the last one by adding some more quinoa.

      Reply
      • Min says

        September 21, 2022 at 11:29 am

        Hi mama! Thank you so much for sharing your tips!! I'm sure it will be super helpful to anyone reading this. And I'm so glad these muffins were a hit ;).

        Reply
    4. Ashley says

      September 05, 2022 at 7:24 am

      5 stars
      Thanks for helping me step out of my comfort zone of “sweet” muffins. Love expanding baby’s palate in this simple way! The flavoring of these muffins is fantastic!

      Reply
      • Min says

        September 06, 2022 at 11:49 am

        I'm so glad!!! You should try my vegetable muffins next 😉

        Reply
    5. Charlie says

      August 10, 2022 at 4:34 pm

      Hi Min, do I need to cook the carrot and broccoli first ?

      Reply
      • Min says

        August 10, 2022 at 8:07 pm

        No need!

        Reply
    6. Ele says

      July 05, 2022 at 8:05 pm

      5 stars
      I made these muffins abit weary of what they'd taste like but they are delicious. My son absolutely loves them and he can be pretty fussy with new foods 🙂 the coconut milk adds a really nice flavour to the muffin.

      Reply
      • Min says

        July 05, 2022 at 8:41 pm

        It really does, right? I'm so glad you guys enjoyed these muffins!

        Reply
    7. Kristen says

      June 11, 2022 at 5:36 pm

      Hmm, I am curious as to how these come in at 61 grams sodium. The values I have for a tsp of BP is 487g and 1/2tsp BS is 629g. That's 1116g divided by 12..roughly 93.3.

      Reply
      • Min says

        June 11, 2022 at 7:27 pm

        Sorry about that! Just ran the nutrition calculator again and it should be pretty accurate now.

        Reply
    8. DD says

      February 11, 2022 at 8:23 pm

      I’m prepping to make these tmw and noticed in the comments that you said we can add an egg. If we add an egg, would the cooking time change? Would I add it into the wet ingredients? I love all your recipes and am excited to try this one!

      Reply
      • Min says

        February 13, 2022 at 7:20 pm

        HI! no same temp and yes add along with the wet ingredients 😉

        Reply
    9. Tatevik says

      November 20, 2021 at 2:52 am

      Does the inside have to stay a little bit moist? Mines are being baked already 40 minutes but the inside is still moist.
      Thank you!

      Reply
      • Min says

        November 20, 2021 at 7:45 pm

        HI! it's moist but shouldn't be mushy

        Reply
    10. Rom says

      November 17, 2021 at 4:40 pm

      Do you know how much 130g cooked quinoa is as uncooked? That would help to prepare

      Reply
      • Min says

        November 17, 2021 at 7:20 pm

        quinoa increases in volume about 3 times once cooked so about 1/3 cup. Since you're cooking it already anyway, I recommend cooking more and reserving extra to enjoy throughout the week! Hope this helps

        Reply
        • Romy Mayer says

          November 17, 2021 at 8:29 pm

          Thanks so much! We love them!!!

          Reply
    11. Emma says

      November 02, 2021 at 6:40 pm

      Are the chia seeds necessary? I don’t have any on hand.

      Reply
    12. Jo says

      September 05, 2021 at 10:49 pm

      Can I use whole milk in lieu of coconut milk?

      Reply
      • Min says

        September 06, 2021 at 6:39 am

        Sure! The flavor of coconut milk is really lovely in this though so if you're able to, I highly recommend trying the recipe as is also!

        Reply
        • Min says

          September 06, 2021 at 6:39 am

          I personally haven't tried but one mom did let me know that she tried it with flax eggs and it worked!

          Reply
    13. Kate says

      August 28, 2021 at 8:01 pm

      5 stars
      I made these tonight and my son really enjoyed them! He's allergic to egg, so happy to have found this recipe!

      Reply
      • Min says

        August 28, 2021 at 8:38 pm

        I'm so glad these muffins were a hit!!

        Reply
    14. Elina says

      July 27, 2021 at 8:09 am

      Hi! Can I use oat flour instead of whole-wheat flour?

      Reply
      • Min says

        July 27, 2021 at 9:00 pm

        I haven't tried but I imagine it'd work!

        Reply
    15. Laurie says

      May 15, 2021 at 9:35 pm

      5 stars
      Such a great break from the classic sweet muffin! Doubled the curry powder and no regrets : )

      Reply
      • Min says

        May 17, 2021 at 5:34 am

        Soo great to hear!!

        Reply
    16. Kat says

      May 14, 2021 at 7:29 pm

      Is it okay to add an egg?

      Reply
      • Min says

        May 17, 2021 at 5:34 am

        Sure!

        Reply
    17. Wendy says

      May 11, 2021 at 1:06 pm

      Can’t wait to try this! Can I sub coconut milk for cows milk or breast milk?

      Reply
      • Min says

        May 11, 2021 at 7:31 pm

        I'm pretty sure it will work with cows milk. Not sure about breast milk

        Reply
    18. Belinda Tan says

      May 09, 2021 at 8:22 pm

      Hi Min, can I use wholewheat pastry flour instead of whole-wheat flour? Looking forward to rying this put for my grandson!
      Thank you, Belinda

      Reply
      • Min says

        May 11, 2021 at 7:31 pm

        HI! I haven't tried but I imagine it would work! Hope your grandson enjoys this!

        Reply

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    HI!

    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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