Baby-Led Weaning Cheesy Vegetable Muffins Recipe

When you’re starting out with baby-led weaning, finding snacks that are soft, nutritious, and easy for little hands to hold can feel like a challenge. That’s why I love these Cheesy Vegetable Muffins – they’re packed with hidden veg, full of flavour, and just the right texture for babies and toddlers.

They’re also brilliant for older kids as a healthy after-school snack or a lunchbox filler, so the whole family can enjoy them. This makes them a real go-to recipe in our house – whether for weaning, packed lunches, or quick bites on the go.

I created this recipe with frozen vegetables from Iceland to show the #PowerOfFrozen – quick, convenient, and just as nutritious as fresh.

Why These Cheesy Vegetable Muffins Are Perfect for Weaning

• Baby-friendly texture – soft enough for babies to bite into, but sturdy enough for little hands to hold.

• Packed with veggies – a sneaky way to add more goodness to their diet.

• Ideal finger food – great for encouraging independence during baby-led weaning.

• Family-friendly – older children love them too, making them a versatile recipe.

• Freezer-friendly – batch cook and freeze for up to 3 months.

Ingredients for Baby-Led Weaning Cheesy Vegetable Muffins (Makes 12)

• 200g self-raising flour

• 100g grated mature cheddar (plus extra for topping)

• 50ml vegetable oil

• 150ml milk (or dairy-free alternative)

• 1 large egg

• 1 cup frozen vegetables (e.g. carrots, peas, sweetcorn – any mix works)

Method: How to Make Cheesy Vegetable Muffins

1. Preheat oven to 200°C (Gas Mark 6).

2. In a large bowl, combine the flour and grated cheese.

3. Add the egg, then pour in the milk and oil. Mix until combined.

4. Blitz the frozen veg in a blender or food processor until finely chopped.

5. Fold the vegetables into the mixture – the batter will look slightly lumpy.

6. Spoon into muffin cases, then sprinkle with a little extra cheese.

7. Bake for 20–22 minutes until golden and cooked through.

8. Leave to cool before serving – especially if offering to babies.

Storage & Serving Tips

• Store in an airtight container for up to 3 days.

• Freeze for up to 3 months – simply defrost overnight.

• Serve on their own, or with soft fruit and yoghurt for a balanced snack.

• For babies: cut into halves or quarters if you’re just starting out with weaning.

If you’re looking for a healthy, easy, and freezer-friendly baby-led weaning recipe, these cheesy vegetable muffins are a must-try. Perfect for weaning babies, toddlers, and older children alike, they’ll quickly become a family staple.

Will you be trying these muffins as part of your weaning journey? Let me know in the comments!

This post was written in collaboration with Iceland. All thoughts, opinions, and recipe ideas are my own.