Easy Broccoli Muffins

Broccoli muffins on plate with muffin cut open on side.

5 from 2 votes

Broccoli Muffins are high in protein and yummy broccoli-cheddar flavor, making them a yummy toddler breakfast or snack that you can enjoy, too. And, you need only a few ingredients to make them!

Prep Time10

Cook Time14

Total Time24

Course: Breakfast

Cuisine: Mexican

Servings: (makes 10 muffins)

Calories: 112kcal

Author: Amy Palanjian

Equipment

Ingredients

1 cup finely minced broccoli
6 eggs (lightly beaten)
1 cup shredded cheddar or mozzarella cheese
½ cup all-purpose flour
¼ cup salsa (or milk)
½ teaspoon garlic powder (optional)
½ teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F and grease a standard 12-cup muffin tin very well with nonstick spray. (Be sure to grease it well to ensure the egg cups don't stick to the pan.)
Mince the broccoli finely with a knife, or with kitchen scissors.
Add broccoli to a medium bowl with the rest of the ingredients and stir well to combine.
Divide among the prepared muffin tin, using about ¼ cup batter in each cup.
Bake for 16-18 minutes or until the edges are golden brown and the tops are firm.
Place the muffin tin on a wire rack and let muffins cool in the tin for 5 minutes. As they cool, they will start to pull away from the sides of the pan slightly. Use a paring knife around the edges to gently loosen and remove the muffins from the pan.

Notes

Store in an airtight container for up to 5 days. Warm for 15 seconds in the microwave if desired.
Be sure to grease your muffin tin really well to avoid sticking.
You can omit the salsa and use milk instead, but you may also want to add garlic powder or oregano for flavor.
Gluten-free: Use all purpose gluten-free flour.
Dairy-free: Omit the cheese or use dairy-free cheese.
You can omit the added salt if desired.
Run a paring knife around the edges of the muffins to help loosen if needed.
Cut into smaller pieces for older babies or one year olds as needed.

Nutrition