Brilliant for baby led weaning and toddler snacks these cheese and broccoli muffins are also perfect lunchbox fillers. Suitable for vegetarians with vegan (dairy free, egg free) version included.
When weaning your baby you have a unique opportunity to introduce them to delicious, savoury flavours.
I always recommend that vegetables are given as first foods. And when your baby is ready to move on to something more substantial than purées or sticks of steamed vegetables these muffins are a great next step.
As babies, all three Sneaky Veg children adored these cheese and broccoli muffins.
Great for babies and toddlers
They're healthy, portable, easy for little hands to grip and ideal for batch cooking.
In fact they're the perfect baby or toddler food.
To make these muffins you will need:
- Broccoli florets, steamed or boiled
- Natural yoghurt or dairy free alternative (I like unsweetened oat yoghurt)
- Cheddar cheese or dairy free alternative
- Sunflower oil
- A large egg or flax egg (1 tablespoon of ground flax seeds mixed with 2 tablespoons of water)
- 225 g self-raising flour (or 225g plain flour with 2.5 teaspoons baking powder)
- pinch salt (optional - leave out for young babies)
If your baby is allergic to dairy or eggs, or you are vegan, you can make these cheese and broccoli muffins with vegan ingredients.
I have given details both in the ingredients list above and in the recipe card below.
To store these muffins allow them to cool completely on a wire rack then transfer to an airtight container and store in a cool place for 3-5 days.
If you prefer to freeze these savoury muffins you can do so. Allow them to cool, then freeze on a tray for an hour before transferring to a freezer box or bag. Be sure to label them with the recipe name and date.
More recipes you might like
If you like this you might like
- sweet potato and cheese savoury muffins
- raspberry breakfast muffins
- pumpkin muffins with sweet potato frosting
- healthy carrot muffins
Did you know that I also have a vegan food blog called Cook Veggielicious?
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How to make cheese and broccoli muffins
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Cheese and broccoli muffins
- 200 g broccoli chopped into florets and steamed until soft
- 360 g natural yoghurt or dairy free alternative
- 100 g cheddar cheese grated, or dairy free alternative
- 80 ml sunflower oil
- 1 large egg or flax egg* beaten
- 225 g self-raising flour
- pinch salt optional
- Preheat oven to 200°C(fan)/220°C/gas mark 7.
- Place 15 muffin cases in a muffin tin.*
- If using a flax egg mix 1 tablespoon ground flax seeds with 2 tablespoons of cold water and set aside.
- Mash your cooked broccoli or pulse with a handheld stick blender until well broken down.
- Put 360g yoghurt, 80ml sunflower oil and a beaten egg (or flax egg) into a mixing bowl and mix well.
- Add the 200g cooked, mashed broccoli and 100g grated cheese and stir well. For a very smooth muffin you can blend this mixture.
- Sift over 225g self raising flour and a pinch of salt (if using) and fold into the broccoli mixture with a metal spoon. If your mixture looks on the dry side add a little milk to loosen it.
- Spoon the mixture into your muffin cases and bake for 25 minutes or until golden brown. Cool in the tin for a few minutes before tipping out and cooling on a wire rack.
- Once completely cool store in an airtight container for 3-5 days or in the freezer.
- You can also make these smaller if you have a mini muffin tin. Use 24 cases and reduce the cooking time to 12-15 minutes.
- To make a flax egg mix 1 tablespoon ground flax seeds with 2 tablespoons of cold water. Stir well and leave to thicken for 2-3 minutes before using. You can also use chia seeds.
- Nutritional information relates to non-vegan version.
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