Mini Veggie and Cheese Muffins for Toddlers
Finely shredded zucchini and carrot blend into a savory batter instead of standing out as separate 'vegetables,' and squeezing the zucchini dry first keeps the crumb from turning soggy. The mini muffin size gives toddlers a food they can pick up and self-feed, and the egg and cheddar add enough protein and fat to make this a real meal, not just a snack.
- Prep
- 15 min
- Cook
- 16 min
- Total
- 31 min
- Servings
- 12
Ingredients
- 1 cup zucchini, shredded and squeezed dry
- 1/2 cup carrot, finely shredded
- 1 cup cheddar cheese, shredded
- 2 large eggs, large
- 1 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 cup milk
- 2 tbsp olive oil
- 1/4 tsp salt
Nutrition per serving
- Calories
- 114
- Protein
- 5g
- Carbs
- 9g
- Fat
- 7g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 350°F (175°C) and grease a 24-cup mini muffin pan, or line it with mini paper liners.
- 2Shred the zucchini and carrot on the fine side of a box grater. Wrap the zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
- 3In a large bowl, whisk together the flour, baking powder, and salt.
- 4In a separate bowl, whisk the eggs, milk, and olive oil until combined.
- 5Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain.
- 6Fold in the shredded zucchini, carrot, and cheddar cheese.
- 7Spoon about 1 tablespoon of batter into each mini muffin cup, filling almost to the top.
- 8Bake for 14-16 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
- 9Let the muffins cool in the pan for 5 minutes, then run a thin knife around the edges and transfer to a wire rack to cool completely before serving to a toddler.
Tips & variations
- Swap the carrot for finely shredded sweet potato or steamed and mashed peas for variety.
- Finely chopped baby spinach can replace the zucchini; wilt and chop it fine so it disappears into the batter.
- For babies under 12 months, cut the salt entirely and make sure the cheese and any added seasoning are low-sodium.
- Double the batch and freeze half; these reheat well and give you a backup toddler meal on busy mornings.
Storage & reheating
Store cooled muffins in an airtight container in the fridge for up to 4 days. To freeze, cool completely, then freeze in a single layer before transferring to a freezer bag for up to 2 months. Reheat from frozen in the microwave for about 20-30 seconds, or let thaw at room temperature for an hour before serving.
Tips from the Tulo kitchen
- Cut each mini muffin into quarters for toddlers under 2 to reduce choking risk, since the cheese pockets can be dense.
- These hold up fine at room temperature in a lunchbox for a few hours, making them an easy grab-and-go toddler meal for daycare or errands.
FAQ
Are these muffins safe for babies under one year old?
Yes, as long as the salt is omitted and the cheese is a mild, low-sodium variety; check with a pediatrician before introducing egg and dairy together if your baby hasn't had either yet.
Can I make these in a regular muffin pan instead of a mini one?
Yes, fill standard muffin cups about two-thirds full and bake for 18-20 minutes instead of 14-16, checking with a toothpick since regular muffins take longer to set in the center.
Why did my muffins turn out soggy in the middle?
This almost always means the shredded zucchini wasn't squeezed dry enough before mixing; extra liquid in the batter keeps the center from fully baking through.
Can I use a different vegetable if my toddler won't eat zucchini or carrot?
Finely shredded yellow squash or steamed, mashed butternut squash both work well as a 1:1 swap without changing the bake time.
