BLW Veggie Muffins

When it comes to baby feeding, one of the hardest aspects is coming up with food that can travel well or can be stored for the future. Thus, I give you: the veggie muffin. This recipe is pretty simple to make and can give you days worth of on-the-go food, daycare meals, or back ups for days when you don't have time to cook. I served some of them fresh, put a few in the fridge for the next couple of days, and then froze a few more to take with us for the holidays. Sloane loved them and they were still great out of the freezer! Here's a video of the recipe and it is written out below:

*For my egg-free babies!


  • 2 cups of any variation of vegetables (you can customize this but having about two cups worth made it veggie-packed without being overwhelming)
    • We did 1 cup of shredded zucchini, 1/2 cup of grated carrot, 1/2 cup of chopped broccoli florets
  • 1 cup of low-sodium cheese (low-sodium cheddar would taste best, but I personally used fresh mozzarella because that is what I had on hand and it is a cheese that is naturally lower in sodium)
  • 1/4 cup of melted unsalted butter
  • 2 beaten eggs
  • 1.5 cups of (organic) whole milk
  • 1 cup of oat flour
  • 1 cup of cornmeal
  • 1 tsp of nutritional yeast flakes
  • 1 tsp of baking powder
  • 1/2 tsp of baking soda

  1. Preheat the oven to 375 degrees.
  2. Grease a muffin pan with your choice of non-stick spray or oil.
  3. Add your veggies and all other ingredients in a bowl and mix well until combined. 
  4. Spoon the batter into the muffin tin until each spot about is about 3/4 full.
  5. Bake for approximately 18-20 minutes, using a toothpick to check that the muffins are cooked through.
  6. Let cool for a few minutes and then remove from the pan to cool completely before eating.
*You can then store in an airtight container for five days in the fridge or up to three months in the freezer. 

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  1. These are DELICIOUS! Great, healthy addition to our little one’s rotation.

    1. Thank you so much! So glad you enjoyed them and thanks for letting us know you liked them.

  2. Is there anything that can be substituted for the cornmeal? I definitely want to try these! :)

    1. I haven't personally made them any other way, but corn flour, almond flour, coconut flour, or wheat flour are all viable substitutes in baking!


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