Cookwith

Name: Mini Veggie & Cheese Muffins (Toddler Meal Prep)
Prep time: 30 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1 cup finely grated zucchini (squeeze out excess moisture); 1/2 cup finely grated carrot; 1/2 cup frozen peas, thawed; 1/2 cup shredded mild cheddar cheese; 1/4 cup grated Parmesan cheese; 1 cup all-purpose flour; 1/2 cup whole milk; 2 large eggs; 2 tbsp olive oil; 1 tsp baking powder; 1/2 tsp salt; 1/4 tsp garlic powder (optional)

Mini Veggie & Cheese Muffins (Toddler Meal Prep)

GoldenMaple0877

These Mini Veggie & Cheese Muffins are the ultimate toddler-friendly meal prep! Packed with shredded veggies and gooey cheese, they're soft, flavorful, and perfect for little hands. Inspired by classic American and Mediterranean flavors, they’re easy to batch-cook and freeze, making breakfast, lunch, or snack time a breeze. Kids love the cheesy goodness, and parents love sneaking in extra veggies—win-win! Serve warm or at room temperature, and watch them disappear. Ideal for busy families seeking healthy, homemade options that stay delicious for days.

Ingredients

Instructions

Preheat oven to 350°F (175°C). Grease a 12-cup mini muffin tin.
In a large bowl, whisk together flour, baking powder, salt, and garlic powder (if using).
In another bowl, whisk eggs, milk, and olive oil until smooth.
Fold the wet ingredients into the dry mixture until just combined. Do not overmix.
Gently stir in zucchini, carrot, peas, cheddar, and Parmesan cheese.
Divide the batter evenly among the mini muffin cups (about 2/3 full).
Bake for 18-22 minutes, until golden and a toothpick comes out clean.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.