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Mini Veggie Muffin Sandwich Recipe

We make muffins at least once a week, and it’s not uncommon for my kids to take one in their lunch when we have leftovers.  What is new this week though, is using our muffins to make sandwiches! The last muffins we made were on the savory side, which we enjoyed, but I couldn’t help but think how these little babies could just be used for a lunchbox sandwich if we were ever out of bread! Thus our Mini Veggie Muffin Sandwich Recipe was born!Mini Veggie Muffin Sandwiches Recipe. Clever sandwich idea!!

As you know, we try daily to create ideas to incorporate more fruits and vegetables into our regular meals, so for these sandwiches, we used vegetables.  But you could really make any sandwich combination your kids wanted.   Since our recipe made 24 muffins, we had enough leftover.  After school, I sliced up some veggies.  I used a circle cookie cutter (the kind you would find at a craft store) and they were the perfect size for our muffins. For the fillings, we cut:

  • Cheese
  • Tomatoes
  • Spinach
  • Cucumbers
  • Carrots and
  • Zucchini

 Mini Veggie Muffin Sandwiches Recipe. Clever sandwich idea!!

Then, we sliced the muffins in half, and let the kids assemble their own.  Different spreads that would work great here include:

  • Hummus
  • Mayo (or vegannaise)
  • Laughing cow cheese
  • or spreadable cream cheese

Mini Veggie Muffin Sandwiches Recipe. Clever sandwich idea!!

We think this is a great finger food for toddlers! It’s easy to eat and a fun way for them to make their own sandwiches that include vegetables!

Mini Veggie Muffin Sandwiches Recipe. Clever sandwich idea!!

Mini Veggie Muffin Sandwich Recipe

  • 1 1/4 cup – flour, whole wheat
  • 1/2 cup – flour, all-purpose
  • 3 tsp – BAKING POWDER
  • 1/2 cup – oats, dry
  • 1 tsp – garlic powder
  • 1 tsp, ground – OREGANO, DRIED
  • 1 tsp, leaves – BASIL, DRIED, GROUND
  • 1/4 tsp – salt
  • 2 large – egg
  • 1/4 cup – applesauce, unsweetened
  • 2 tablespoon – olive oil
  • 1 tbsp – honey
  • 1/3 cup – oats, dry
  • 1 1/4 cup – milk
  1. Preheat oven to 425 degrees. Lightly spray a mini muffin pan with cooking spray.
  2. In a medium bowl, stir together the flour, 1/2 cup oatmeal, baking powder, garlic powder, oregano, basil, salt.
  3. In a small bowl whisk together the remaining ingredients except the 1/3 cup oatmeal. Pour into the flour mixture, stirring until just combined. Do not overmix or muffins may be tough. Spoon into min-muffin cups, filling them about 3/4 full. Sprinkle with remaining 1/3 cup oats.
  4. Bake for 10-12 minutes, or until a wooden toothpick inserted in the center of the muffin comes out clean. Invert the pan onto cooling rack to remove muffins. Allow to cool.

For the Sandwiches

Cut cooled muffins in half. Cut vegetables into pieces that fit your muffin. Include:
  • Zucchini
  • Carrots
  • Cucumbers
  • Cheese
  • Spinach
  • and tomatoes

Print Recipe

Products Used


It should Bethany- I’ve replaced flax eggs in other muffin recipes before without a problem, so I think it should be fine.


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