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Healthy vegetable muffins for kids served on a white plate

Vegetable Muffins for Kids – A Healthy Breakfast

These muffins are easy to eat, packed with vegetables, soft in texture, and delicious — making them a great option that kids love.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup grated carrot
  • ½ cup finely chopped spinach (or kale)
  • ½ cup corn (fresh or frozen)
  • 2 eggs
  • ½ cup milk (or plant-based milk)
  • ¼ cup olive oil or canola oil
  • 1 cup whole wheat flour (or all-purpose flour)
  • 1 tsp baking powder
  • ½ tsp Dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper (optional)
  • ½ cup grated cheese (such as cheddar or mozzarella) – optional
  • 2 tbsp Finely chopped parsley (Optional)
  • 1 medium Zucchini, grated and squeezed (Make sure to squeeze out as much moisture as possible using a clean kitchen towel or your hands)

Method
 

  1. Preheat and Prepare: Preheat your oven to 180°C (350°F). Grease a muffin tin or line it with paper liners.
  2. Squeeze the Zucchini: Place the grated zucchini in a clean kitchen towel or use your hands to squeeze out as much liquid as possible. This step is crucial to ensure the muffins aren't too soggy.
  3. Mix Vegetables and Herbs: In a large bowl, combine the grated carrot, chopped spinach, corn, and the squeezed zucchini. Add the dried oregano and chopped parsley (if using) and toss to distribute the herbs.
  4. Whisk Wet Ingredients: In a separate bowl, whisk the eggs. Add the milk and olive oil, mixing until well combined.
  5. Combine: Pour the wet mixture over the vegetables and stir gently.
  6. Add Dry Ingredients: Fold in the whole wheat flour, baking powder, salt, and pepper. Mix until just combined—do not overmix, or the muffins will be dense.
  7. Add Cheese: If you are using cheese, gently fold it into the batter now.
  8. Bake: Divide the batter into the muffin tin, filling each cup about 3/4 full. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  9. Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.

Notes

Texture Tip: To get the best texture, don’t skip squeezing the zucchini. If the batter feels too wet after mixing, you can add another tablespoon of flour.
Testing: Since every oven is different, start checking the muffins at 18 minutes. They are ready when they feel firm to the touch and a toothpick comes out clean.
 
Freezer Friendly: These muffins freeze beautifully. Let them cool completely, then store in a freezer bag for up to one month. To serve, just thaw or warm for 20-30 seconds in the microwave.