Roast Pumpkin and Zucchini Slice Muffins
A savoury muffin packed with roast pumpkin, zucchini and cheese — a clever way to sneak extra veggies and fibre into little tummies. Soft, protein-rich and freezer friendly for easy snacks and lunch boxes.
Everyone loves a good muffin recipe, but it is great to mix it up every now and then with a savoury version (plus it is a good way to increase the vegetable and fibre intake for your little people!).
We LOVE this recipe because it is packed full of protein and the incredible nutrients you get in eggs (hello omega 3, choline, vitamin A, D, E and B12).
Quick Recipe Snapshot
Prep time: ~15 minutes
Cook time: 30-45 minutes
Makes ~12 muffins
Freezer friendly: Yes
Texture: Soft baked muffin
Age & Texture Guidance
Suitable from around 8 months as whole muffins. 6-9 months: the inside is lovely and soft, but the outside can be a little firm for new eaters, so slice into finger-sized strips. 9-12 months: offer as whole muffins for self-feeding. 12 months+: a great lunch box filler for the whole family.
Allergens Present
Egg and dairy (milk and cheese).
Allergen Substitutions
Swap the milk for your preferred plant milk and use a plant-based cheese to make these dairy free. There is no substitute for the egg in this recipe — see our egg-free muffin recipes if needed.
Why We Love This Recipe
Savoury twist that boosts veggie and fibre intake
Protein and good fats from egg and cheese
Soft and freezer friendly for easy snacks
Easily sliced into strips for younger bubs
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