As a parent, you might worry about picky eaters and wonder if your child is getting enough nutrition to grow. This is very common, but in most cases, they are, and you have nothing to worry about. It’s a very normal and natural thing that around the age of about one, when many children begin to feed themselves and choose what and how much to eat, they can become a ‘picky eater’. When they get to this stage, it gives them some degree of control over their lives, so some days they may eat a lot of everything, and on others, it might seem like they don’t eat much at all – a toddler’s favourite food one day may hit the floor the next.

Veggie Muffins with Cheese for school lunches! Carrots, courgette (zucchini) , and spinach loaded muffins with cheddar cheese. Make ahead and freeze for an easy lunchbox idea! Safe for baby led weaning, toddlers, and all picky eaters! #veggiemuffins #savourymuffins #lunchbox #backtoschool #healthylunch

Finding healthy lunch ideas which your kids love is one sure way to make you feel at ease that they’re getting all the nutrients they need, especially when they go back to school or nursery. If you do have a picky eater on your hands, then hidden veggies are a godsend, and these Cheese and Veggie Lunchbox Muffins are an ideal way to get a variety of ingredients into your child’s diet without them knowing.

Veggie and Cheese Lunchbox Muffins Recipe Images

 

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I’m a huge fan of packing in as much veggies as possible so whether your little one is already eating lots of veggies or none at all, this recipe will load them up with extra! Perfect for fussy eaters and non-fussy eaters alike. It really helps when you can go to your local Dunnes Stores and buy a bag of carrots for €1 and 2 courgettes for €1 and a spinach for €1 plus eggs and flour! Imagine how many muffins you can make from just one bag of flour! We are all looking for cost saving ways to get through the school year as healthily and nourishing as we all can.

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The recipe makes twelve muffins and are great to make with the kids, and one of the best things about them is that they can be eaten hot or cold and you can also freeze them! If you’re looking for easy muffin recipes here are a few more healthy options:

8 Muffin Pan Lunch Ideas

Rhubarb Muffins for Baby Led Weaning & Kids

Super Healthy Pizza Muffins

All of the ingredients for this recipe can be found in your local Dunnes Stores. Plus, the majority of them are part of the Everyday Savers range so really good for your pocket as well 🙂

Aileen xoxoxox

This recipe is sponsored by Dunnes Stores.

Veggie Muffins with Cheese for school lunches! Carrots, courgette (zucchini) , and spinach loaded muffins with cheddar cheese. Make ahead and freeze for an easy lunchbox idea! Safe for baby led weaning, toddlers, and all picky eaters! #veggiemuffins #savourymuffins #lunchbox #backtoschool #healthylunch

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 25 minutes
      • TOTAL TIME
      • 35 minutes
      • SERVES
      • 12 regular muffins/24 mini

What goes in...

  • 250ml milk
  • 2 eggs
  • 60ml rapeseed oil
  • 300g plain flour
  • 2 teaspoons baking powder
  • Black pepper
  • 3 medium carrots grated
  • 1 medium courgette grated
  • 2 large handfuls spinach leaves finely chopped
  • 70g cheddar cheese

How to make it...

  1. Preheat oven to 200ºC/400ºF/gas 6.
  2. In a large bowl, whisk together the milk, eggs and rapeseed oil. Slowly whisk in the flour, baking powder and black pepper until it forms a smooth batter.
  3. Add the vegetables and cheese, then stir well until they are completely combined.
  4. Spoon the mixture into a muffin tin lined with garchement paper cases.
  5. Bake for 25 minutes until the muffins have risen and are golden brown – if you stick a toothpick into them it should come out clean. Allow the muffins to cool for 5 minutes in the muffin tin, then placed onto a wire rack to cool before serving.
  6. Serve warm or cold. Keeps in an airtight container for up to a week or freeze.

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