Soft, colourful and packed with goodness – perfect for little hands.
Ingredients
- 6 large eggs
- 2 tbsp milk or plain yoghurt (optional)
- 1 medium carrot, grated
- 1 cup fresh spinach, finely chopped
- ½ red pepper, finely diced
- ½ small zucchini, grated
- ½ small onion, finely diced
- 1 cup grated cheese (mild, lower-sodium)
- 1 tbsp olive oil
- ½ tsp dried mixed herbs or 1 tbsp fresh herbs (e.g. parsley or chives), chopped
- A pinch of black pepper (optional)
Method
- Preheat the oven to 180°C and lightly grease a 12-cup muffin tin or line with silicone liners.
- Heat the olive oil in a small pan and sauté the onion, red pepper and zucchini for 3–4 minutes, until softened. Add the grated carrot and cook for another 2 minutes.
- Add the spinach and cook for 1 minute, just until wilted. Remove from the heat and allow to cool slightly.
- In a large bowl, whisk the eggs and milk (if using). Stir in the cooked vegetables, cheese, herbs and pepper.
- Divide the mixture evenly between the muffin cups, filling them about ¾ full.
- Bake for 18–20 minutes, or until the muffins are set and lightly golden on top.
- Allow to cool for a few minutes before removing from the tin.
- Serve warm or at room temperature.
BLW Note
- The muffins should be soft and easy to squash between your fingers.
- Make sure they have cooled to a safe temperature before serving.
- Use mild, lower-sodium cheese and avoid adding extra salt.
- Cut into halves or strips for younger babies if needed.
- Always supervise your baby while eating and adapt the texture to their developmental stage.
Serving Ideas
- Serve on their own.
- Serve with yoghurt or a dip.
- Add to a lunchbox with fresh vegetables.
Mom It Tip
These muffins are great for meal prep!
Store in the fridge for up to 3 days or freeze for up to 3 months.
