These delicious Veggie Muffins are a vegetarian version of our popular bacon and broccoli variety!
We have simply substituted bacon for diced capsicum pieces. The presence of broccoli and spinach in these muffins offers a good source of plant-based (non-haem) iron, with vitamin C rich capsicum helping to boost its absorption. In fact, capsicum is one of the best dietary sources of vitamin C, so a great vegetable to make friends with.
Make a batch of these muffins and easily store them in the freezer, pulling them out when you wish to use them. Aside from being a perfect finger food, they make a delicious and nutritious addition to lunchboxes for children (and adults) of all ages.
These muffins are suitable for bubs aged 8-9 months.
For dairy-free – leave out the cheese and swap the milk for a milk alternative such as soy, almond or oat.
For egg-free – (I personally haven’t tried, however) try swapping each egg for a flax or chia egg where you mix 1 tbsp chia/flaxseed with 3 tbsp water then allow to sit for 10 mins before adding to the mixture. The muffins won’t rise as much but the flax/chia egg will act as a binder.
If you try these Easy & Delicious Veggie Muffins, take a photo and tag us on Instagram!
