Savoury Muffins


AGE APPROPRIATE: once tolerating eggs

I love savoury muffins. They can be a great nutrient dense snack or even a meal for a toddler as they’re full of protein, carbohydrates and fats to keep them sustained until the next minute they ask for a snack!

Savoury Muffins

GF | DF | NF | RSF
Course 2 meals a day, Baby Led Weaning, BLW, Snack
Servings 10 muffins


  • Muffin tin
  • Mixing Bowl
  • Spoon or Whisk


  • ½  cup  tapioca flour
  • ¼  cup  coconut flour
  • 1 cup  grated carrot
  • 1 cup  chopped spinach
  • large eggs (or 6 medium)
  • ¼  cup  melted ghee, olive oil or avocado oil
  • ½  tsp  baking soda
  • 5 black olives, diced (omit if you or your kiddies aren’t olive fans)

Optional Add Ins

  • 1 cup  grated cheese over 12 months of age
  • fresh herbs (parsley, thyme, basil or sage) to taste
  • 1/4 cup frozen corn


  • Preheat the oven to 180C. Line a muffin tin with muffin paper liners, or use a silicone muffin tray
  •  Mix all ingredients together until combined. If you have a thermomix, pop everything into the bowl and mix on reverse until combined
  •  Pour the mixture into the muffin cups until about ¾ full.
  • Place in the oven and bake for 20 minutes, or until golden brown and fully cooked through.
  • Remove from the oven and let cool a bit.
  • Serve warm with butter, or if dairy free, fresh avocado slices.


AGE APPROPRIATE: once tolerating eggs
The next day, you can reheat the muffins in the oven until warmed through.
*Store in an airtight container for up to 5 days or pop in freezer for up to 6 months
Tried this recipe?Let us know how it was!

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