Vegan Savoury Omelette Muffins (around 10 months of age +)

This recipe is a great vegan alternative to the popular egg omelette that you’ll find in many baby-led weaning recipe books.

Besan (chickpea) flour is a great way to provide your little one with a source of protein and iron. This gives it a nutritional profile similar to that of an egg omelette.

These keep well in the freezer, which is always at the forefront of my mind when meal planning as a busy mum.

Depending on your child’s age and feeding skills, you may decide to blend the ingredients in a food processor to make it a smooth consistency to reduce choking risk.

Vegan Savoury Omelette Muffin (baby and toddler friendly)

Ingredients

1 cup besan (chickpea) flour

1/2 cup water (more as needed)

1/2 teaspoon baking powder

1/4 teaspoon turmeric powder

1/4 teaspoon black salt (kala namak) for the eggy flavor (optional)

1/4 teaspoon regular salt (adjust to taste)

1/2 teaspoon garlic powder

1/2 cup chopped tomatoes

1/2 cup chopped fresh spinach

1/4 cup chopped brown onion

1 tablespoon nutritional yeast (optional for cheesy flavor)

1 tablespoon olive oil

Method:

Preheat the Oven:

• Preheat your oven to 180°C (350°F). Grease a muffin tin or line it with paper liners.

1. Prepare the Batter:

   • In a mixing bowl, combine the besan flour, baking powder, turmeric powder, black salt, regular salt and garlic powder.

   • Gradually add water while whisking until you get a smooth batter with a consistency similar to pancake batter. Add more water if needed.

2. Add Vegetables:

   • Stir in the chopped tomatoes, spinach, onion, and nutritional yeast (if using) into the batter. Mix until well combined.

3. Fill the Muffin Tin:

   • Divide the batter evenly among the muffin cups, filling each about 3/4 full. (If making for 10 -12 month old fill only to 1/2 or smaller).

4. Bake:

   • Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are firm and a toothpick inserted into the center comes out clean.

5. Cool and Serve:

   • Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

6. Enjoy:

   • Serve warm or at room temperature.

Tips

• Storage: Store any leftover muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving. Otherwise, store in the freezer for later.

• Customisation: You can always mix up the vegetables when making these. Vegetables such as broccoli, pumpkin, cauliflower, zucchini, and carrot are also great options to try.