Protein-Packed Cottage Cheese Veggie Muffins for Kids (Freezer Friendly!)
These savoury veggie muffins made with cottage cheese are soft, satisfying, and packed with protein — perfect for little hands and busy parents. Whether you're looking for a healthy lunchbox filler, a snack that actually keeps them full, or something easy to batch-cook and freeze, these muffins are a go-to.
Why These Cottage Cheese Muffins Are Great for Kids
High in protein: Thanks to the cottage cheese, eggs, and regular cheese, each muffin delivers a solid protein boost.
Vegetable-loaded: Carrots (or zucchini) are grated finely and baked right in.
Freezer-friendly: Make a batch and freeze for up to 2 months.
Toddler and lunchbox approved: Soft texture, mild flavour, and easy to hold.
What cottage cheese I like to use for this recipe
Barambah Organics Cottage Cheese is my favourite as it has the least additives in it.
Ingredients You’ll Need
1 cup cottage cheese
2 eggs
1/2 cup grated carrot (or zucchini)
1/2 cup grated cheddar cheese
1/2 cup plain flour
1/2 tsp baking powder
Optional: pinch of dried herbs (oregano, thyme) or a light sprinkle of salt (skip for under 1s)
How to Make Veggie Muffins Step-by-Step
Preheat your oven to 180°C (350°F) and grease or line a mini muffin tray.
Mix wet ingredients: In a bowl, whisk together cottage cheese and eggs until mostly smoothish.
Add in the veggies and cheese: Stir through grated carrot and cheddar.
Fold in the dry ingredients: Add flour and baking powder. Stir until just combined.
Spoon mixture into muffin holes, filling about 3/4 of the way.
Bake for 20–25 minutes or until golden and firm to touch.
Cool on a rack and enjoy warm or cold.
Storage & Freezing Tips
Fridge: Store in an airtight container for up to 4 days.
Freezer: Wrap individually and freeze for up to 2 months. Defrost in fridge overnight
Variations & Add-Ins
Swap carrots for grated zucchini (squeeze out extra water first).
Add corn kernels or chopped baby spinach.
Use wholemeal flour for extra fibre.
Try adding a spoonful of pesto or tomato paste for extra flavour.
FAQ: Can I Use Different Veggies?
Absolutely. This is a great recipe to adapt to what you have on hand. Just keep the grated veggies to about 1/2 cup total and avoid overly watery ones unless pre-cooked or squeezed.
I'm Rosie! I'm a women’s and family health nutritionist who shares nourishing recipes for real life. If you make these muffins, tag me on Instagram @ByRosie_ — I’d love to see!