Looking for a fun and nutritious snack that’s perfect for little hands? These mini veggie muffins are a game-changer! Packed with wholesome ingredients and a sneaky serving of vegetables, they’re great for baby-led weaning (BLW) and older kids alike.
With their soft texture and bite-sized shape, these muffins make snack time exciting while giving your baby a healthy boost of vitamins and fiber.
Why Mini Veggie Muffins Are Perfect for Babies
- Bite-Sized Fun: Easy for little hands to grab and self-feed.
- Nutritious and Balanced: Combines whole grains, veggies, and protein in every bite.
- Make-Ahead Friendly: Perfect for batch cooking and freezing.
- Customizable: Use your baby’s favorite vegetables or experiment with new ones.
Recipe: Mini Veggie Muffins for Babies
Ingredients:
- 1 cup grated zucchini or carrot (or a mix)
- 1/2 cup finely chopped spinach
- 1 cup whole wheat flour or oat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon (optional)
- 1/2 cup unsweetened applesauce or mashed banana
- 1/4 cup milk (breast milk, formula, or plant-based)
- 1 egg (or flax egg for egg-free option)
- 1 tablespoon olive oil or melted unsalted butter
Instructions:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin or use silicone muffin liners.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the applesauce or banana, milk, egg, and olive oil until well combined.
Step 3: Add the Veggies
Fold the grated zucchini, carrot, and chopped spinach into the wet mixture.
Step 4: Combine the Dry Ingredients
In a separate bowl, mix the flour, baking powder, baking soda, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Step 5: Fill and Bake
Spoon the batter into the mini muffin tin, filling each cup about 3/4 full. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Allow the muffins to cool completely before serving. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Serving Tips
- Serve these muffins as a snack, breakfast, or on-the-go meal.
- Pair with a dollop of plain yogurt or soft fruit slices for added nutrition.
- Reheat frozen muffins in the microwave for 10-15 seconds to make them soft again.
Why Parents Love This Recipe
- Make-Ahead Convenience: Perfect for busy weeks or meal prep.
- Nutritious and Delicious: Veggies are hidden in a kid-friendly package.
- Versatile: Great for babies, toddlers, and even adults!
- BLW-Friendly: Soft texture and perfect size for little hands.