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As a pediatric dietitian and mom, I’m always looking for ways to make vegetables feel approachable, not forced.
These savory veggie muffins are one of my favorite solutions. They’re soft, balanced, and made with real veggies, making them perfect for babies learning to self-feed and toddlers who prefer foods they can hold.
Why You’ll Love these Vegetable Muffins
- Packed with real vegetables in every bite – Each muffin contains a generous amount of finely chopped veggies, not just a small sprinkle. If you struggle with a picky eater, check out my top tips on how to encourage kids to eat vegetables.
- Soft texture for babies and toddlers – Moist and tender, these muffins are easy to chew and simple to hold.
- Great for breakfast, snacks, or lunchboxes – They’re sturdy enough to pack and satisfying enough to keep kids full.
- Freezer-friendly and meal-prep approved – Make a batch ahead and reheat as needed for busy mornings.
- Easy to adapt for gluten-free or dairy-free diets – Simple swaps make this recipe flexible for different dietary needs.
As a pediatric dietitian and mom, I love recipes that make vegetables approachable without completely hiding them. These vegetable muffins provide fiber, healthy fats, and balanced nutrition while keeping flavor and texture kid-friendly.
“Wooow! Loved them, for my baby and for me 🙈 great meal/snack and a great way to get in some veggies in a delicious way, did them with oat flour and they turned out great! Thank you so much.” – Lore
You will also love how customizable this recipe is. You can use whatever vegetables you wish! And it’s a great way to use up leftovers. If you’re looking for another savory, veggie-packed idea, give these Korean vegetable pancakes or savory cheese pancakes a try. They’re just as flexible and delicious!
For even more inspiration, I’ve gathered all my dietitian-created muffin recipes for toddlers and kids in one place. They’re wholesome, kid-approved, and perfect for breakfast, snacks, or lunchboxes.
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Vegetables – I like to use broccoli, bell pepper, and carrots but feel free to use different vegetables. Learn more about the health benefits and different cooking methods at carrots recipes for baby.
- White whole wheat flour – it has the same nutritional content as whole wheat flour but is milder tasting and paler in color. See FAQ section below for substitutions.
- Milk and yogurt – Use whole milk for best texture. Babies and toddlers also need the extra fat for optimal brain development. Learn more about the best milk for toddlers.
- Cheese – Sharp cheddar cheese will work best!
Substitutions
- Gluten-free? Use a 1:1 gluten free flour. Almond flour will not work.
- Dairy-free? Use any plant-based Greek style yogurt and milk (e.g. unsweetened almond milk)
- Egg-free? In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of warm water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency.
How to Make Veggie Muffins
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Cook the vegetables first and set aside to cool.
Step 2: In a mixing bowl, combine all the dry ingredients.
Step 3: In a large mixing bowl, combine all the wet ingredients. Add the vegetables and combine.
Step 4: Add the dry ingredients into the wet ingredients.
Step 5: Divide the muffin batter evenly into a 12-cup muffin tray and bake!
Step 6: Allow the muffins to cool for several minutes then transfer to a wire rack
Expert Tips
- Finely chop the vegetables. I like to use this mini manual food processor.
- Cook the vegetables first so they have a chance to cool. And don’t skip this step! It not only eliminates the need for squeezing out the vegetables but also imparts tremendous flavor to the muffins.
- Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
- Use high-quality cheese for best flavor! And grate it yourself as mentioned above.
- If baking for your baby, you can use less cheese to reduce the sodium.
- Do NOT over mix the batter. Stir until everything is just combined. It is supposed to be thick and lumpy. This helps keep muffins tender.
- Be sure to grease your muffin pan or use muffin liners. I personally love to use this silicone muffin pan as it eliminates the need for both.
Veggie Muffins FAQs
I don’t recommend it as the muffins will turn out more dense and also darker in color. The best whole grain substitute is spelt flour or oat flour.
You can also use 1 cup all purpose flour and ¾ cup whole wheat flour. 1:1 gluten free flour is an option too!
I like the combination of broccoli, red bell peppers, and carrots, but truly any veggies will work! Try adding spinach, corn, sweet potatoes, peas, cauliflower, zucchini…and yes, you can use frozen vegetables as well!
Absolutely! These are packed with protein, healthy fat, fiber, and lots of veggies. See my posts best weight gain foods for babies and toddlers and high fiber foods for babies and toddlers for more information!
Moist in texture, your baby will easily be able to pick up a muffin and eat (even without teeth!). You can also bake in a mini muffin tin.
If you are concerned about the sodium content, you can add less cheese. To learn more about healthy salt intake, check out salt/sodium for babies and toddlers.
Refrigerate for up to 4 days.
Microwave briefly (no more than 30 seconds otherwise will get soggy).
or freeze for up to 3 months.
Thaw in the refrigerator overnight.
Here’s a step-by-step guide on how to store and freeze muffins.
More Baby and Kid-friendly Muffins
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Savory Veggie Muffins
Video
Equipment
Ingredients
Wet Ingredients
- 2 teaspoons olive oil
- 1 cup finely chopped broccoli (80g)
- 1/2 cup finely chopped carrots (65g)
- 1/2 cup finely chopped red bell pepper (60g)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 cup plain whole milk Greek yogurt (115g)
- 1/2 cup milk of choice
- 2 eggs, , beaten
- 1/4 cup olive oil
- 1 cup shredded cheddar cheese (75g)
Dry Ingredients
- 2 cups white whole wheat flour (245g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Cook the vegetables first. Heat 2 teaspoons oil in skillet over medium heat. Add vegetables and cook for 3-4 minutes, until softened. Add seasonings and stir to incorporate. Set aside to cool.
- In a mixing bowl, combine all the dry ingredients.
- In a large mixing bowl, combine all the wet ingredients. Add the vegetables and combine.
- Add the dry ingredients into the wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together. The less you stir the mixture, the lighter and fluffier your muffins will be. Note that the batter will be thick.
- Divide batter evenly into a greased, lined or silicone 12-cup muffin pan. Bake for 20-22 minutes, or until the inserted toothpick comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.
Notes
- Take all the cold ingredients out of the refrigerator at least 15 minutes prior to cooking – milk, yogurt, eggs
- Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup.
- See FAQ section above for best substitute for white whole wheat flour.
- Do NOT over mix the batter. Stir until everything is just combined. It is supposed to be thick and lumpy.
Hi! Can whole wheat pastry flour work instead?!
Hi! I haven’t tried it so can’t say for certain but generally I wouldn’t recommend using pastry flour as a substitute for regular flour. You can use all purpose flour, or a combination of whole wheat and AP flour if you want that extra boost of nutrition.
Had to write a comment for these because FINALLY found a perfect muffin base that has nutrient packed ingredients that is light and fluffy !!!
Myself, 2yr old and 9 mon old love them !!
Great job 👏🏼
Aww SO happy that you guys love these muffins!! Thank you for your encouraging comment!
I used all purpose flour and used regular yogourt instead of greek and it turned out perfect! Both my 8 months old and 3 YO loved them! Thank you for this recipe!
So so easy, and so moist and yummy. A treat for the whole family but perfect for the lunch box. Thank you for another life saving and easy recipe
I halved the recipe but made 12 mini muffins. Cooked about 15mins instead. Perfect for little hands
Great way to add whole wheat grain and veggies to diet. My one year old loves this with a side of any protein like shrimp or meatballs.
Hello! Can you use all purpose flour instead?
Sure!
Great recipe, so tasty & healthy.
I belong to a walking group and these muffins are ideal to pack and enjoy whilst taking a well earned lunch rest stop.
I did include a teaspoon of chilli oil in the ¼ cup of oil for a little kick.
Will definitely be making again.
We absolutely loved this recipe! I added more carrots since I didn’t have bell peppers and used shredded cheese this first time! I’ll have to try with Cabot cheese next time. These are great for breakfast and on the go.
Yay!! Thanks for sharing!
Turned out so greattt