Broccoli Cheese Mini Muffins
Soft and cheesy broccoli cheese mini muffins made just right for toddlers. An easy, freezer-friendly veggie muffin recipe baked in a mini muffin pan. Perfect for snacks, lunchboxes, or quick meals!
Ingredients
- 2 cups broccoli florets steamed very soft
- 2 large eggs
- ½ cup shredded cheddar cheese or any cheese of choice
- ⅓ cup oat flour or breadcrumbs
- 2-3 tablespoon milk of choice to loosen the batter some
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- pinch of salt optional
Instructions
- Steam broccoli until very soft, then finely chop or mash.
- Add broccoli, eggs, cheese, oat flour, and seasonings to a bowl and mix until combined. Add milk to loosen the batter some.
- Scoop mixture into a greased mini muffin pan, filling each about ¾ full.
- Bake at 350°F for 15-20 minutes until set and lightly golden. Cool 5 minutes before removing.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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