Turmeric Veggie Muffins (Dairy-Free)

This recipe is for 9 month old baby & up

I like to call these my superfood muffins, since they are packed with so much healthy goodness inside! Turmeric veggie muffins are a healthy, flavorful, and dairy-free snack option that babies, toddlers, older kids and adults can all enjoy together. They are so easy and simple to make, you just add everything to one bowl, mix and add to your muffin tin. In 20 minutes you have yourself a clean, wholesome, veggie muffin, rich in fiber, healthy fats, healthy carbs, lots of essential vitamins and minerals for our growing little humans. With the anti-inflammatory benefits of turmeric and the nutrient-rich profile of vegetables, these savory muffins pack a punch in both flavor and health benefits.

They’re soft, moist, flavorful, making them perfect for little kids, and they’re versatile enough to accommodate various dietary preferences and allergies. Whether served for breakfast, lunch, as a snack, or alongside a meal, these muffins are a delicious way to incorporate more vegetables and superfoods into your daily routine. They are freezer friendly, great for meal-prepping or adding to lunchboxes cold or warm. These are especially great for families looking for more yummy plant-based recipes and these do not disappoint. My nephew is a 2 year old picky toddler and he gobbles these up with a little ketchup on the side. They go really well with a fun little dip to encourage eating, I find it pairs nicely with some hummus, yum!

The Power of Turmeric:

Turmeric is a golden-yellow spice commonly used in Indian and Middle Eastern cuisines. Its primary active compound, curcumin, has been widely studied for its anti-inflammatory and antioxidant properties. Adding turmeric to your diet, even in small amounts like in muffins, can support immune function, aid in digestion, and reduce inflammation in the body. For children, this can be particularly beneficial, as their growing bodies need extra immune support, especially during cold and flu season.

How to serve:

For 9+ month baby: Break the muffin in bite size pieces and serve along side fruit, can be a snack, breakfast, lunch or dinner.

For 12+ month baby and toddler: You can serve the muffin whole with some fruit on the side and a yummy dip, for example ketchup or hummus.

What you need:

Food processor

Muffin Tin

Substitutions:

Eggs: You can substitute the eggs with flax eggs or a plant based egg alternative

All-purpose flour: You can substitute with whole wheat flour, spelt flour, gluten-free flour, etc.

Olive oil: You can replace with avocado oil

If you enjoyed this recipe, here are a few more you should check out:

Butternut Squash Tots

Sweet Potato Broccoli Fritters

Sweet Potato Apple Tots 

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Turmeric Veggie Muffins (Dairy-Free)

Author: Eating With Zion

Ingredients

Scale

1/2x 1x 2x 3x

• 1 medium size zucchini
• 1 carrot
• ¹⁄₂ onion
• 2 eggs
• 2 tbsp olive oil
• ²⁄₃ cup all-purpose flour (pre-sifted)
• 1 tsp baking powder
• 1 tsp turmeric
• Pinch of black pepper

Optional

• Pinch of Salt (OMIT for younger babies)

Directions

1. Preheat oven to 350 F
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1. Add onion, zucchini, carrot to a food processor and blend
   
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1. When ready add to mixing bowl, along with eggs, olive oil, flour, baking powder, turmeric, salt, pepper and mix
   
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1. Line your muffin tin or brush with any neutral oil and start adding your mixture Should make around 9 large muffins
   
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1. Bake for 20 minutes
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1. Cool & Enjoy
   
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