Carrot and courgette muffins

Nutritious savoury muffin with carrots, courgettes and oats, suitable from 11 months

  • 200g plain flour
  • 40g oats
  • 2tsp baking powder
  • 0.5tsp bicarbonate of soda
  • 2 whole egg
  • 250g whole milk yoghurt
  • 4 tbsp olive oil
  • 100g carrot, peeled and coarsely grated
  • 100g courgette, peeled and coarsely grated
  • 40g sultana


  • Step 1

    Heat the oven to 220C / Gas Mark 6 and line a muffin or fairy cake tray with 12 paper cases.

  • Step 2

    In a large bowl, stir together the flour, oats, baking powder and bicarbonate of soda.

  • Step 3

    In separate bowl, mix together the eggs, yoghurt and oil, then pour this over the dry ingredients.  Stir until it’s all combined, but don’t over mix it.  

  • Step 4

    Add the courgettes, carrots and sultanas and stir them in until evenly distributed.

  • Step 5

    Spoon the mixture into the paper cases and bake for 18-20 minutes.

You can be as creative as you like with these muffins – try adding some parmesan cheese, nuts or pine nuts, if you know your baby is not allergic to them.  You could also put in some chopped herbs, such as basil or parsley.

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