Eggy Veggie Muffins, That Even Toddlers Will Eat

Eggy Veggie Muffins, That Even Toddlers Will Eat

Toddler vegetable muffin recipe. Easy, quick and full of veges! A great way to get some nutrients into the fussiest of eaters!

Hello lovelies! It’s Stacey here again!

I hope you’ve all been keeping warm in this freezing weather we’ve been having. I swear Spring rolls around each year and it just seems to be staying colder for longer. Before you know it though, it’ll be 40 degrees and we’ll all be sweaty and totally over it, and no doubt begging the cold weather to come back again.

Now this month I’ve been having a bit of a problem…

Toddler Life

My son, who is now 16 months old, is attempting to eat me out of house and home…. Already! I thought this wasn’t supposed to happen until they were teenagers! He has been going through some massive growth spurts though, so I suppose it was bound to happen. The problem I’ve been encountering is his varied tastes and how some days he’ll just suddenly decide he no longer likes cheese. The other big problem is I just can’t keep serving up enough nutritious food to him that’s interesting! I don’t know about him but even I get bored feeding him the same old thing.

What will he actually eat!?

So recently I sat down and had a little think. What could I make up in advance, that would freeze well, that I could hide a heap of nutritious veggies in and that he would ACTUALLY EAT. Well I got the inspiration from the little mini oven baked omelettes I used to make for my hubby to take out on the road. Instead of just plain egg and veg though (which Mister L just doesn’t seem to like the texture of) I made them more muffin like and let me tell you, they go down a treat!

Naturally I just knew I had to share the recipe with you all. They’re so easy to make, you can whip up a big batch and freeze them and they’re so handy to have (even if it’s you that’s feeling a little snacky!). So if you’re like me and need something yummy, healthy and simple to whip up for your toddlers’ lunch or your kids school boxes, check these bad boys out.

My Eggy Veggie Muffins

Serves: 12
Prep Time: 5 Minutes
Cook Time: 20-25 Minutes


1 Cup Self Raising Flour – Naturally, being gluten free I just swapped this out for a basic SR GF Flour (like White Wings)
1 Carrot – Grated
½ Medium Zucchini – Grated
1 Cup loose Baby Spinach leaves – Roughly chopped
½ Cup Cheddar Cheese – Grated
3 Large Eggs
½ Cup Cottage Cheese


Preheat your oven to 180° Celsius and line a 12-hole muffin tray with patty cases.

In a large bowl grate the zucchini and carrot together. Add in the roughly chopped spinach and then the flour of your choice. Toss the ingredients in the flour. (Just a note: This recipe is best with fresh baby spinach, but you could use frozen spinach if need be. Just be sure to only use half the amount suggested, defrost fully and squeeze all the liquid out before adding in!)

Secret Tip

Now you might ask why I toss everything in the flour first. It’s simple really, it stops the heavier ingredients from sinking. This rule generally applies to most baking whether it be sweet or savoury so feel free to use anytime you have a chunky, heavier ingredient you want evenly dispersed (like berries or chocolate chips).

Now add in the grated cheese, cottage cheese and the 3 eggs. Whisk this all together thoroughly. You will find that it is quite a sticky mixture and it may take a little time to come together, just keep mixing until the flour is fully incorporated.

Now spoon tablespoons of the mixture into your prepared patty cases and pop straight into a hot oven. Cook for 20 – 25 minutes or until golden and a skewer inserted into the middle comes out relatively clean (I say relatively only because it is an egg based muffin mixture so it is quite moist still and can appear not cooked at times.) After 25 minutes though they should be well and truly cooked.


Pull your muffin goodness out and turn them onto a wire rack to cool. Once cool they can be stored in an airtight container for about 5 days, or as I love to do, individually wrap them in cling film and pop straight into the freezer! When you need a quick snack or something for lunch for your littlies just unwrap the cling film, peel back the patty case around the sides and microwave for 30 seconds.

Wollah! Scrumptious and nutritious and my munchkin absolutely LOVES them!!

Will you be giving these a try? Let us know if you’re kiddos love these too!

See you all next month with more recipey goodness!
Stacey x
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