Salmon, Egg & Veggie Muffins
Serves 1210 mins prep15 mins cook
These salmon, egg, and veggie muffins are a nourishing, protein-packed meal for babies and toddlers. Made with simple, wholesome ingredients like flaked salmon, fresh zucchini, eggs, and cheese, they’re full of healthy fats, iron, and omega-3s that support your baby’s brain and body development. The texture is soft and moist, making it easy for little hands to grasp and chew — ideal for baby-led weaning or early finger foods.
0 servings
What you need
Instructions
1 Preheat oven to 350°F (175°C). Lightly grease or line a mini muffin tin. 2 In a medium bowl, whisk the eggs until smooth. 3 Add zucchini, salmon and cheese. Stir well and break up any chunks of salmon. 4 Mix in seasoning if using. 5 Spoon mixture evenly into the muffin tin, filling each cup about 1/2 full. 6 Bake for 15–16 minutes, until set and lightly golden. 7 Allow to cool before serving.View original recipe