Quick and easy Savoury Muffins made with four different veggies. Easy to customise and perfect for breakfast, school lunch boxes, served with soup, or warm and butter-kissed.
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Reasons to Love These Muffins
- Veggie Goodness: These muffins include a rainbow of veggies - zucchini, carrot, peas and corn. For those seeking different ways to add veggies, these muffins are a delightful solution.
- Portable: From hurried breakfasts to lunchbox essentials and on-the-move snacks, these vegetable muffins are great for your busy routine. Their handheld appeal makes them a hit with young kids too.
- Versatile: There are endless possibilities with these muffins. Customise them to match your preference or pantry items. Experiment by swapping veggies, adding herbs, or enhancing flavours with diced cooked ham or bacon.
- Freezer Friendly: Prepare a double batch and freeze. Whenever hectic mornings or afternoons strike, a quick reheat gives you a nutritious snack without the fuss.
Ingredient Information (and Alternative Suggestions)
For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.
- Zucchini and Carrot: Boosts flavour, moisture and nutrients. Grated for easy incorporation without pre-cooking.
- Corn and Peas: Introduces colour, texture, nutrition and a hint of sweetness.
- Cheese: Amplifies flavour. I typically use mature cheddar as it adds great flavour with less cheese. However, any melting, flavourful cheese works. For dairy free you can skip the cheese but you will want to up the flavour with herbs, salt (skip for baby) and/or nutritional yeast.
- Milk: Adds moisture and flavour. Swap with non-dairy milk or the veggie liquid for dairy-free.
- Yogurt: Maintains lightness and moisture while adding protein and fat. For dairy free, replace with extra olive oil
- Parsley: For flavour, can be skipped or replaced with other herbs.
- Olive Oil: Helps keep the muffins moist and adds a healthy dose of good fats.
- Eggs: Enriches texture, structure, and richness. For egg-free, consider a flax egg replacement. (not tested).
- White Whole Wheat Flour (Wholemeal): I used Australian white wholemeal flour, which has a lighter colour and a more refined appearance compared to the UK version I was accustomed to. Less processed options might yield denser muffins. All-purpose flour (plain flour) or a blend of whole wheat/all-purpose can also be used.
- Baking Powder: Leavens for a light texture.
Alternative Add-In Suggestions
These savoury muffins are easy to adapt and there are many great additions you could try -
- Different vegetables (such as finely chopped bell pepper, chopped spinach, finely chopped and lightly fried green onions, shallots, mushrooms, celery or leek.
- Sun-dried tomatoes
- Olives
- Bacon, ham or chorizo.
- Fresh herbs
- Dried Italian Herbs
- Garlic powder
Step By Step Instructions
This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of the post.
- Wrap grated zucchini and carrot in a clean dish towel, then squeeze out the excess liquid.
- Combine Wet Ingredients: In a large mixing bowl, add the zucchini, carrots, peas, sweetcorn, grated cheese, milk, yogurt, olive oil, and egg. Mix until combined
- Combine Wet & Dry Ingredients: Add the baking powder to the flour and gently combine. Gradually add the dry ingredients to the wet until just combined.
- Grease a 12-hole muffin tray with oil or butter. Equally distribute the muffin batter into the sections. I use and ice-cream scoop. Bake for 20-25 minutes.
Cooking Tips
Here are my tips to help make light, fluffy and delicious vegetable muffins.
- Ensure to squeeze out the juice from the grated carrots and zucchini. I do this by placing the grated vegetables onto a clean tea towel and squeezing it as hard as I can! I have made these muffins without doing this and they were a little too wet inside.
NOTE: Save the juice and use it in smoothies or sauces - don't throw away all that goodness! - Don't over stir the mixture. Resist the temptation to over stir or beat the batter, it will cause your muffin to go tough. You want the final mixture to be lumpy, thick and looking very messy. It should only take around 10 strokes with your wooden spoon.
- Don’t skimp on the veggies. If your child doesn't like one of the vegetables, don't just leave it out. Add extra of the other vegetables or replace it with a different one. These muffins are so much better with a bit of veggie in every bite.
- Grease the muffin pan really well before adding the batter. I have baked these with muffin cases and without. I got better results without cases. Often I found the muffins stuck to the cases but if you use a nonstick pan and grease it well the muffins are easy to remove. If you prefer to use paper muffin cups, I would recommend greasing them with oil spray before putting the batter in. Alternatively, you could try silicon muffin cases.
- Keep an eye on the baking time. Take the muffins out of the oven too soon and they will be sticky and uncooked. Bake them too long, and you run the risk of dry muffins. Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to test your muffins a couple minutes before the end of the bake time. Your skewer will come out clean if they are ready.
Storage Instructions
Here are my top tips for storing muffins:
- Let your muffins cool completely on a wire rack. Before storing your muffins, it is important to allow them to properly cool. Allow your savoury muffins to cool in the muffin tray for around 5-7 minutes. If you leave them in the pan too long they run the risk of going soggy, you just want them to be firm enough to transfer to a wire rack.
- Once on the cooling rack, the muffins should be left to cool completely before storing. Storing the muffins when they are even a little bit warm will result in condensation and soggy muffins.
- Decide on how long and where you want to store your muffins My favourite way to store savoury muffins is to freeze them, and if properly frozen they will be good for around 2-3 months (but will remain safe to eat well past that). To ensure the best quality, individually wrap the muffins in clingfilm or foil and then transfer to ziplock bags or freezer containers.
- To reheat – just pop them out of the freezer and place them back in the muffin tin. Reheat at 170c /350f until heated through. Alternatively, allow them to thaw and then reheat them in the microwave.
- You can refrigerate muffins, but it isn't recommended. Refrigeration temperatures alter the texture of the muffin and can make them go stale quicker.
- Storing at room temperature is better than refrigeration when it comes to muffin quality. The best way to store them is to line an airtight container with kitchen paper, pop the muffins on top and then another layer of kitchen paper, before adding the lid. The paper absorbs the moisture from the muffins, stopping them from going soggy. It is hot and humid here, at the moment, so I only store the muffins at room temperature the day I bake them, the rest I always freeze.
Recipe FAQs
Are these muffins suitable for babies? From what age?
Yes, these muffins are suitable for baby-led weaning, but with certain precautions and adjustments. They can be introduced to babies that have already experimented with finger foods and are developmentally ready (6 months +).
These muffins contain common allergens like wheat, dairy and eggs. Before offering the muffins, ensure your baby has safely tried each individual allergen separately.
Mash or smash the peas and corn to reduce choking hazards.
This recipe contains less cheese than many savoury muffin recipes but you may wish to further reduce the cheese amount to lower sodium levels (read more about salt for babies). You can replace the lost flavour with fresh or dried herbs.
As with all foods, always closely supervise your baby when eating.
How would you serve these muffins?
Warm with Melted Butter - Enjoy them warm, split open, and buttered for a comforting snack.
Cold in Lunch Boxes: Pack as a satisfying snack or sandwich replacement.
Soup Side Kick: Serve as a dipper alongside a bowl of soup.
Breakfast Muffin: Start your day by pairing it with breakfast favourites such as egg or avocado.
More Healthy Muffin Recipes
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Vegetable Savoury Muffins
Savoury muffins packed with four different vegetables. Light and fluffy making them perfect for baby-led weaning, toddlers and the lunch box.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves:12 Muffins
Hover over "serves" value to reveal recipe scaler
Equipment
- 1 12 Hole Muffin Tray
Ingredients
- 1 medium (210g) Zucchini ,grated
- 1 medium (110g) Carrot ,grated
- ¼ cup (30g) Frozen Peas
- ¼ cup (30g) Frozen Corn
- 1 ⅓ cup (125g) Cheddar Cheese ,grated
- ½ Cup (125ml) Milk
- ¼ cup (60g) Plain Greek Yoghurt
- ¼ cup (60ml) Olive Oil
- 2 Eggs
- 3 tablespoon Chopped Parsley
- 2 cups (250g) Plain Wholemeal Flour *note 1
- 2 tsp Baking Powder
- ½ teaspoon Salt *Do not add for baby
Instructions
- Preheat oven to 180C/ 160C (Fan)/ 350F
- Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables. Squeeze all the juice out. *note 2
- Place the zucchini and carrots into a large mixing bowl along with the peas and sweetcorn. Add the cheese, milk, yogurt, olive oil, egg and parsley. Stir until combined.
- Mix the flour and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined. *note 3
- Spray a 12 hole muffin tray with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections. Bake for 20-25 mins. *note 4
Video
Recipe Notes
- I used wholemeal plain flour (white whole-wheat). You can replace it with all-purpose (plain) flour or a mix of both.
- Save the juice! Add it to smoothies or pasta sauces etc.
- Don't be tempted to over-stir the mixture. The mixture should be lumpy, thick and looking very messy. It should only take around 10 strokes with your wooden spoon.
- Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to test your muffins a couple of minutes before the end of the bake time. Your skewer will come out clean if they are ready.
- Original Publication: Jan 2018
- Updated: Aug 2023 (Incorporating reader feedback and retesting)
- Changes Made: Added salt and parsley for enhanced flavour. Reduced baking powder from 3tsp to 2tsp to address metallic taste feedback.
Nutritional facts
Serving: 1muffin | Calories: 185kcal | Carbohydrates: 18g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 191mg | Potassium: 219mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1834IU | Vitamin C: 6mg | Calcium: 148mg | Iron: 1mg
Jennifer
I just made these and they are pretty tasty. I read through your notes and made some adjustments. I didn’t have corn so left that out and added spring onion instead. I only did 1/4 tsp salt, also added 1/2 tsp garlic granules and 1/2 tsp mixed herbs. I made some mini for my 1 year old and some regular sized for me, and put extra cheese on top of mine. Very happy. Now just to see if my daughter will love them too.
Nin
These are genius! I must admit I was a little bit skeptical about how these would taste, but! I just made my first batch and thoroughly enjoyed a muffin for lunch. So good in my opinion. Great texture, beautiful looking muffin, and exactly the flavor I was hoping for. Definitely 5 stars. Wish I had known about these when my son was little.
Thank you, Amy! Can't wait to try some more of your recipes.
Lin
These were absolutely bland. I followed directions exactly. Used sharp cheddar and Parmesan. I added shallots as well. They were moist, but they had no flavor.
Amy
sorry these weren't for you.
Erika
About how many cups of each fresh veggie are used? I have already grated carrots and need to know how much to put in. Thanks!
Amy
Hi Erika, sorry I would have to go and physically check the cup amount for the carrot/zucchini. One medium carrot and one medium zucchini plus 1/4 of each corn and peas.
Carly
hi
could I make these without the cheese?
or just very little cheese?
thanks
Amy
Hi Carly, you can but I would be looking to flavour in other ways - fresh herbs, spices, garlic/onion powder etc.
Sarah
Easy lunchbox recipe added alternative veg (spinich, capsicum, shallots) with zucchini and carrot. Added garlic powder, salt pepper onion powder, basil, oregano but they turned out very bland. Will try a stronger cheese in the future, maybe Parmesan.
Amy
Thanks for the feedback Sarah. Parmesan and /or a mature cheddar would be good.
Janne
Tried those twice. Tense and try both times. Not good.
Amy
Sorry you didn't have success with the recipe. I'm curious to know, did you use cup measurements or gram?
Heloisa Lopes
I absolutely love these muffins! It became the go-to recipe for my kids, I've already baked them a dozen times. I vary the vegetables, but always keep the same amount provided in the recipe. I also add half a cup of shredded chicken or meat, to increase the protein, and use grated parmesan as the cheese. They always turn out wonderful!
Amy
Thanks Heloisa, do glad you love them!
Louise
These turned out perfect for me! Was skeptical because the batter looked so dry but the texture of the muffins was perfect. Thank you!
Virginia
I made these for the first time and they are delicious! I made them for myself as I wanted a healthy option for a snack. I am on a weight loss mission so showed the recipe to my dietician & she fully approved them.
I found the muffins very tasty and light & fluffy in texture.
Amy
Excellent, thank you 🙂
Anja
How long will the muffins last stored in an airtight container?
Thanks
Amy
Hi Anja, sorry for the delay. They will last 1-3 days, depending on the humidity/temp in your house. Please read the "storage instructions" section for more information. Thanks, Amy
Beatriz
These sound great and want to make them. Can I use can corn?
Amy
Hi Beatriz, canned corn kernels should work. I'd just make sure to rise and drain them. Amy
Rochelle Mazzella
Are these okay to freeze?
Amy
Hi Rochelle, yes you can freeze them. Please see section above called "storage Instructions" for more info 🙂
melina mitri
Where are the storage instructions I can't find that section?
Amy
Just under the first image there is a contents section and you can click on "storage instructions". Alternatively just scroll a little bit up, past the recipe card and you will see it there. Amy
Heloisa Lopes
Yes! I freeze them to make sure I always have a healthy snack for my kids. I just pop one in the microwave for 40 seconds and it's perfect.
Panny
These were my go to from when bub was 12 months - I took them on the go every day!! Now that she’s a fussy eater I appreciate how many veggies are packed into them. Will reintroduce them now that she’s almost two in hopes she rediscovers how good they are!
Amy
Fingers crossed she still likes them 🙂
Ina
Hi! I’ve got one question! To make it dairy free (my baby is allergic!) I will replace the milk with oat milk, but I wanted to ask you about the cheese (I have never seen non-dairy cheese or soy made cheese in my country), so what would you replace it with? More vegetables? Silky tofu? And how about the yogurt? Would you add the milk and yogurt quantity and put the result using oat milk? Thank you so much in advance!!!
They look awesome!!!
Amy
Hi Ina, without testing I really can't say for sure but here are my thoughts. The cheese is there for flavour, I'd suggest subbing it with herbs/spices to add in some more flavour. I have seen someone mention that they replaced the milk with the juice from the vegetables which worked for them. You can replace the yogurt with olive oil.
Anna
We loved this recipe! My husband is normally big on seasoning things but he surprisingly had nothing but good things to say about these! He said they reminded him of Red Lobsters biscuits and he loved that they were healthier. Baby (9 months old) also devoured and could not get enough. We will be making again.
Amy
Brilliant! Thanks Anna 🙂
Mary Tam
My 16 month old son loves them! As far as reheating though, how long do you suggest reheating them in the oven? Thank you!
Amy
Thanks Mary, I'm so glad your little foodie enjoyed them! To reheat... pop them out of the freezer and place them back in the muffin tin. Reheat at 170c /350f until heated through. Alternatively, allow them to thaw and then reheat them in the microwave.
Flor
These are very popular with my toddler, and her mama.! How long can they be stored at room temp in an airtight container? Thanks again for your recipes!