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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
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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

a collage of savory muffins for babies and toddlers
tired mom with baby food

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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.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Equipment

Ingredients 

Dry Ingredients

  • 1 cup (150g) whole wheat flour
  • 1 cup (130g) cooked quinoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon curry powder
  • 1/2 teaspoon turmeric

Wet ingredients

  • 1 cup (120g) grated carrots (see note)
  • 1 cup (70g) finely chopped broccoli florets
  • 1/4 cup olive oil
  • 1 1/4 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
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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.

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44 Comments

  1. Has anyone tried this recipe as 24 mini muffins, instead of 12 regular ones? Just wondering how cooking time varied!