These came from one of those fridge-clearing moments, and ended up becoming a proper staple. They’re fluffy, savory, filling, and easy to adapt with whatever veg you have on hand. Great for lunchboxes, after-school snacks, or those days when kids need something that actually holds them together (aka every day).

Ingredients

(makes 10–12 muffins)

¾ cup spelt flour
1 cup grated carrot
¼ cup frozen peas (or corn)
6 large eggs
1 cup grated cheese
¼ cup extra-virgin olive oil
2 tbsp finely chopped herbs (thyme, rosemary, basil – optional)
1tsp baking powder
Salt & pepper, to taste

Method

Preheat oven to 180 °C and line a 10–12-cup muffin tin.
In a bowl, combine all ingredients and stir until mixed.
Scoop the batter into each cup (¾ full).
Bake 20–25 min, or until golden and set.
Let cool before removing from the tin.

Why parents love this

Savory break from sweet snacks
Filling enough to actually work as lunchbox food
Easy way to rotate different vegetables
Freezer-friendly and great for batch baking
Holds kids steady through the afternoon

Storage & safety

Keeps up to 5 days in the fridge in an airtight container
Freezer-safe up to 1 month (For best texture and flavor. Can be kept longer if well-sealed.)

Back to recipes

Veggie Cheese Muffins

Savory, cheesy muffins that give kids steady energy without feeling like “vegetable food”.

Prep Time

Cook Time

Age Range

12 months+

Age Range

12 months+

Diet

Vegetarian

Diet

Vegetarian

Back to recipes

Veggie Cheese Muffins

Savory, cheesy muffins that give kids steady energy without feeling like “vegetable food”.

Prep Time

Cook Time

Age Range

12 months+

Diet

Vegetarian