These vegetable muffins are the perfect, tasty, on-the-go food. Perfect for this time of year when its hard to get all the family eating properly with all the running around.


  • 1 courgette grated 
  • 1 carrot grated 
  • Small handful of spinach finely chopped 
  • 4 tbsp sweet corn 
  • 1 small onion finely chopped
  • 120g grated cheddar cheese 
  • 230g self-raising flour
  • 180ml milk
  • 3 tbsp olive oil 
  • 1 egg, beaten


Siobhan Berry shares her recipe for Vegetable Muffins. This is a great one for the big and small kids too. Whether your little one is at the finger food stage or you are looking to get a few veggies in, just pop them in their lunchbox and they'll do the trick. Remember to keep some for your own lunchbox too!

The Before shot on MummyCooks Vegetable Muffins

  1. Preheat your oven to 200 degrees.
  2. In a large bowl, mix together the flour and cheese.
  3. In a small bowl combine the oil, egg and milk.
  4. Add the vegetables to the bowl with the flour and cheese, stir in the wet ingredients and mix thoroughly until combined.
  5. Divide evenly into your muffin cases and bake for 25-30 minutes, until golden brown and fully cooked through. 
  6. Allow to cool before serving.

You can see all the nutrition packed into these Vegetable Muffins


  • 4mth - 6mths Not suitable 
  • 6mths as a finger food - 8oz portion pot
  • Lunch box - 12oz portion pot

Recipe courtesty of Siobhan Berry of