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Baby Led Weaning Vegetable Savory Muffins

If you’re looking for food ideas for babies and toddlers you can’t go wrong with an easy vegetable savory muffin. Muffins make perfect finger foods for baby-led weaning. Muffins also are a super lunchbox filler for older kids too. Plus they are amazing freezer fillers!.

Personally, I like to make mini muffins as they are the perfect bite-sized snack or lunch for your baby. Depending on your child’s mood or appetite whether he wants two or three in his lunchbox.

You can also make regular-sized muffins, just leave them about 5-7 minutes longer in the oven to cook. These baby-led weaning muffins are perfect for those gorgeous chubby hands and are so packed full of goodness.

Baby Led weaning Vegetable Savory Muffins.

Best first foods for baby-led weaning

If you have been following me for a while, you will know that I always rate muffins as one of the best first foods for weaning. Starting baby-led weaning can be a scary thought for lots of the parents that come to my site. I get it! Your gorgeous little 6-month-old baby is starting to eat food and pureeing everything seems like the more sensible approach to starting solids.

Let me put your mind at ease! There is no more risk of your baby choking with baby-led weaning than there is with traditional weaning. My number one tip for weaning is this, can you squash food between your finger and thumb? If the answer is yes, then your baby’s gums are perfectly capable of chewing food, even without teeth!

So always ensure you are giving your baby, soft, easy to manage foods that you can squash between your finger and your thumb. This way your baby will always be safe and your mind will be at ease!

When starting baby-led weaning, I like to roast sweet potato or butternut squash spears as their first actual food. Once my baby showed me his capabilities I cooked all types of delicious baby-friendly weaning recipes that the rest of the family loved too. Seriously, the name of the baby-led weaning game is to simplify cooking.

There was always a good muffin recipe in my freezer for those busy days. Believe me, you will have a day when you can face cooking, you are tired and suffering from lack of sleep.

Having a few baby vegetable savory muffins in the freezer will change your life! Well maybe not change your life, but they will definitely make it so much easier.

Muffins are extremely soft and break apart so easily so they are safe and really really easy for your baby to manage. Plus, you can pack them with all kinds of good ingredients from fruit to vegetables and even grated cheddar cheese.

These vegetable savoury muffins are the perfect first food for baby led weaning.

All the goodness, packed into lovely finger food for a 6-month-old. For you Mommas, these are a lifesaver too! Remember to feed yourselves as well!

The recipe turned out great and is also really simple too. Add your dry ingredients purpose flour baking powder, and veggies) into a large bowl, then add your wet ingredients (eggs, milk, and olive oil) into another.

For these savory muffins, I used frozen peas and finely chopped carrots (grated) but you can also use zucchini (courgette), carrot, broccoli, leeks, or even chopped bell peppers.

Gluten-Free Muffin – can I use a replacement?

Although I used regular flour for these vegetable savory muffins, you could also use a gluten-free alternative should you or your little one require it. My favorite go-to flour for gluten-free muffins is always buckwheat flour as it works in the same way regular flour does. Just use the same quantities of buckwheat and that’s really it!

I have also tried coconut flour but for muffins, it doesn’t work as well.

Egg-Free Muffin – can I replace egg in baking?

Replacing an egg in baking is actually one of the easiest swaps you can do. My preference is to use a flax egg because of the nutritional benefits of flax. We are vegetarian so I’m always trying to ensure we are eating omega-3 rich foods which flax is.

To make 1 x flax egg, simply add 1 tablespoon of ground flaxseed to a cup or glass. Then add 3 tablespoons of boiling water and let it sit for about 10 minutes until the mixture turns into a thick jelly. Use this to replace eggs in your baking and create your own egg-free recipes you and your baby can enjoy.

You can also use chia seeds instead of flax which are also amazingly nutritious, but I think the chia tastes a little bitter in baking so I prefer to stick with the flax egg.

Deliciously soft vegetable savory muffins are great for babies as a first food for baby led weaning.

Dairy-Free Muffin – can I replace whole milk with a dairy-free alternative?

Yes absolutely! I love using almond or oat milk in my recipes mostly because I love the taste. You could also try fortified soy milk to make it even more nutritious.

Some Mommas have even used breastmilk as a replacement for whole milk in recipes. If you do make breastmilk muffins for baby-led weaning, ensure you label them in the freezer.

Been there and forgot to do that!

How to store Vegetable Savory Muffins

One of my favorite things about baby muffins is that they are all freezer friendly! When stored in an air-tight container, healthy muffins can be stored for about 3 to 4 days. However, popped into the freezer muffins will be perfect to use for about 6 months.

When you are going to the park and need a quick snack for your baby, just take out a frozen savoury muffin, and away you go. These muffins defrost in less than 30 minutes at room temperature so you now know you have quick snacks, ready to go, always! It’s that easy.

Quick Lunch Idea for Kids

The same goes for easy kids’ lunchbox ideas. In the morning you can pop a frozen muffin into the lunchbox and by their little break the muffin will be ready to eat.

To help mix things up a little for your child pick one day per week that you pack muffins in their lunchbox. I like to do Muffin Mondays for example. You can pick from any of the easy muffin recipes on my site then fill up the freezer.

Remember for smaller babies, a mini muffin tray contains 24 portions of muffins! 24! That is a lot of muffins.

For older children especially if you decide to make the larger muffins, you have 12 lunches done in just one recipe! Now you really can’t beat that.

I’d love to hear what you think about these savory muffins and if you have any comments or feedback just let me know below!

All the love,

Aileen xoxoxo

Muffins are one of my favourite recipes for baby led weaning.

Vegetable Savory Muffins - One of the best first foods for baby-led weaning

Prep time

8 Mins

Cook time

25 Mins

Servings

24

Freeze me BLW Friendly Vegetarian Lunchbox Quick

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Ingredients

1 cup flour
1 tsp baking powder
1 clove garlic crushed
1 cup frozen peas
1 medium carrot grated
1/2 cup grated cheese
Bunch fresh chives finely chopped
4 spring onions thinly sliced
1 egg
1/2 cup milk
1/4 cup olive oil

Method

  1. Pre-heat oven to 180ºC.
  2. Add flour, baking powder, garlic, peas, carrot, cheese, chives and spring onions to a bowl and stir well.
  3. In a separate bowl add the egg, milk and olive oil and whisk until smooth, then pour into the flour and vegetable mixture and stir until fully combined.
  4. Separate the mixture into muffin cases, then bake for 20-25 minutes until golden brown and cooked through. A skewer should come out clean.
  5. Store in an airtight container for 3-5 days or freeze.

Recipe Notes

These muffins are perfect for the freezer. Cool fully before placing into a freezer bag or lunchbox. When you need a snack or lunch quickly, you can defrost in the microwave on a defrost setting. Serve warm or cold.

Baby Finger Foods BLW Muffin Recipes BLW Recipes 12 Months+ BLW Recipes 6-9 Months BLW Recipes 9-12 Months Egg Recipes Lunch Lunchbox Winners Make Ahead Recipes Meals & Courses Nut Free Quick and Easy Recipes Recipes for Fussy Eaters Vegetarian

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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