As the school summer holidays come to an end, here in Australia, my focus is switching from lazy days at the beach to filling my freezer with lunchbox friendly goodies. These Savoury Muffins are my newest recipe and perfect for the lunchbox. Packed with four different vegetables they are easy to adapt. Use the same base recipe but customise you own vegetable muffins to suit your child’s taste.
Most of my lunchbox ideas are actually foods that I used to make my youngest when he was a baby. I weaned him using the baby-led weaning method and was always looking for great finger foods that I could take out and about with me. Some of my favourites were Sweet and Sour Quinoa Balls, Curried Lentil Bake, Egg Rolls and Mini Blender Muffins.
These Savoury Muffins would have been great for when I was doing baby-led weaning. To reduce the sodium level you can add less cheese to the mixture. The cheese is there for flavour only.
Of course, these vegetable muffins are not just limited to baby-led weaning and the lunchbox. They make a great breakfast, lunch or snack for both adults and kids.
Savoury Muffin Baking 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. (see below) 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 non stick pan and grease it well the muffins are easy to remove. If you do prefer to use the paper muffin cups, I would recommend greasing them with oil spray before putting the batter in. Alternatively you could try the 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.
How to Best Store Savoury Muffins
If you have gone to the effort to make great savoury muffins then you want to take the time to make sure you store them properly. Not doing this can greatly affect the texture and shelf-life of you vegetable muffin. 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 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 recommend. Refrigeration temperatures alters 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 a air tight 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. Normally muffins would last a couple of days at room temperature. However, as I haven’t tested these, I can’t say for sure how they would last.
I’ve already mentioned that these muffins are easy to adapt. Some other vegetable inclusions you could try are-
- Finely chopped capsicum (bell pepper)
- Chopped spinach
- Finely chopped and lightly fried onion, shallots, mushroom, celery or leek.
- Chopped tomato or sun-dried tomato
- Fresh herbs
I’d love to know what variations you try, please do comment below or tag me on Instagram or Facebook.
Is your child muffin daft? Then why not try my:-
Carrot & Apple Muffins (Only sweetened with fruit)
Blender Muffins (Mini muffins, with a denser texture, perfect for little hands)
Fruity Oat Breakfast Bites (An oat mixture cooked in muffin trays)
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kind-friendly inspiration on Pinterest and Instagram.
Vegetable Savoury Muffins Recipe
Ingredients
- 1 medium (250g) Zucchini, grated
- 1 medium (120g) Carrot, grated
- 1/4 cup (30g) Frozen Peas
- 1/4 cup (30g) Frozen Corn
- 1 cup (125g) Cheddar Cheese, grated
- 1/2 cup Milk
- 1/4 cup Plain Greek Yoghurt
- 1/4 cup Olive Oil
- 2 Eggs
- 2 cups (250g) Plain Wholemeal Flour *See Note 1
- 3 tsp Baking Powder
Instructions
- Preheat oven to 180C / 350F
- Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables. (see image above) Squeeze all the juice out. *SEE 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 and egg and stir until combined.
- Mix the flour and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined. *SEE 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. *SEE NOTE 4
Recipe Notes
- I used a plain wholemeal flour, I am currently living in Australia and find their wholemeal flour whiter in colour and it appears more processed than the wholemeal flour I was used to in the UK. I can not guarantee what the results will be like with less processed wholemeal flour as I haven't tested although some people have commented that it produced a denser muffin. The recipe will also work well with plain / all purpose flour.
- Don't throw away the juice. Save it and 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 minutes before the end of the bake time. Your skewer will come out clean if they are ready.
AH1980 says
Just wondering if anyone has made it with vegan cheese or is it best to leave the cheese out? It’s a dairy allergy not vegan but think my daughter would love these. The milk and yoghurt alternatives should work but just not sure about the cheese. Perhaps nutritional yeast? Any thoughts appreciated. Thanks
Amy says
If skipping the cheese I’d add some freshly chopped herbs for flavour. I personally haven’t tried a vegan cheese or nutritional yeast but as the cheese is for flavour I’d say both could work.
Irene says
Inquiring if buckwheat flour will also work?
Amy says
Hi Irene, I haven’t tested it so cant say, sorry.
Johnni says
This recipe was a good starting point for someone who has never made muffins before. After reading the notes I decided to add salt and fresh chopped dill for some flavor, and they turned out pretty good! Since I made these for myself, I would be brave and add more cheese next time I make these, and add some on top right before I pop them into the oven.
Amy says
Sounds perfect, thanks Johnni 🙂
Lindsay says
I am going to try this recipe for my 8 month old – just wondering, I’ve been smashing peas before giving them to her to prevent choking – do the peas and corn get soft enough in the muffins without smashing them to prevent her choking? Question from one nervous mama 🙂 Thanks!
Amy says
Hi Lindsay, you can always use a masher to smash the peas/corn before adding to the mixture to be on the safe side.
Prue says
Hello! I found that my muffins turned out quite flat and very wet inside (I baked for an extra 15mins). When I looked back at the pictures I did notice my mixture was more wet than yours.
Changes I made were that I used oat milk, Swiss cheese instead of cheddar and no corn.
Could this be because the vegetable ratio was right or not enough liquid squeezed out? Would I add more flower if the mixture seems too wet? I’m finding it hard to tell if they are cooked through because of the wetness…
Thanks so much!
Amy says
Hi Prue, I’m sorry for the delay. Did you squeeze the juice out of the vegetables before adding? I’m wondering if this could be the problem. Do you use gram or cup measurements? I always recommend using gram measurements if possible for more accurate results.
Juliana Thompson says
Can I make it using almond flour?
Would be 1:1 ?
Thanks !
Amy says
Hi Juliana, I haven’t tested with almond flour so really can’t say. Sorry
Katie says
I was excited to make these for my baby. I substituted with oat milk as bub is dairy free and left out the cheese but put some nuttlex. The finished product tastes a little tinny due to the baking powder. Would you have any suggestions to save them?
Amy says
Hi Katie, did you use baking powder or baking soda?
Carol says
Perfect recipe for me and also my toddler. I couldn’t believe how much water was squeezed out of the carrots and zucchinis. Absolutely do not skip this step. Thank you Amy for the recipe!
Amy says
Thanks Carol
Jemma says
Hi should the mixture be runny or like a dough form?
Amy says
Hi Jemma the mixture is thick, if you scroll up you will be able to see the texture in the process shots 🙂
Abigael Fraser says
Hi, is there a substitute for the Greek yoghurt? Also I don’t drink regular milk, would lactose free milk be okay? ♀️
Amy says
Hi Abigael, you can replace the Greek yoghurt with olive oil (tested). I have not tested lactose-free milk but there shouldn’t be any issues and I’m sure readers have tried with success (You can read comments to check)
Fiona says
Hi Amy, I’m out of Greek yoghurt. You mentioned to substitute with olive oil. Do I increase the olive oil amount to 1/2 cup?
Amy says
Yes, that will work 🙂
Toddler mommy says
Any substitute for eggs?
Amy says
Hi, I haven’t tested any substitutes so can not guarantee results, but I’d suggest a flax egg 🙂
Amanda says
I was out of carrots and Greek yogurt, so I substituted yellow squash and veggie cream cheese. So good! That little bit of veggie cream cheese is definitely adding a lot of flavor.
Amy says
Sounds delicious, thanks Amanda
Kelsie says
Delicious recipe! (Made for myself as a snack). I didn’t like the idea of that much cheese (fat) in it though so I substituted most of the cheese for reduced fat feta.
It was delicious and came in at around 155 calories. Perfect for a snack and nutritious!
Debbie says
About to try but do we have to pre cook peas an corn
Amy says
Hi Debbie, no need to pre cook them. 🙂
Taylor says
Hey Amy!
This recipe has become a cult favourite in my house, it’s so flexible and delicious that no matter what veg we throw in it it always comes out light, fluffy, satisfying, and full of flavour. We make these almost bi-weekly!
Unfortunately, I’ve just found out I have to go on the FODMAP diet :/
It’s a long shot, but any suggestions on how to substitute the flour? Can I replace all of it with buckwheat flour? Or is half buckwheat and half gluten free all purpose flour better for keeping the muffins fluffy?
Please share any experience or knowledge you have, even if it’s just a hunch!
Thanks all the same for bringing this recipe into our lives, I know it’s brought a lot of joy to us 🙂
Amy says
Hi Taylor, I’m so happy that this recipe has become a favourite in your house. I have unfortunately not tried any gluten-free alternatives so can’t say for sure. I like your idea of doing half buckwheat/half gluten-free, that sounds like a great starting place. I’m sure there have been readers that have tried gluten-free alternatives, if you scroll through the comments you may find what worked for others. 🙂 Good luck, I’d love to know if you try it and how it worked for you.
Brooke Young says
Such an easy and tasty recipe. Everyone from 18month old to grandma loved them.
Amy says
Thanks Brooke! I’m delighted that they got the seal of approval from all generations!
Candise Rundell says
Hi there!! I’d love to make these but don’t want to mess them up. Please can you confirm. In Aus it’s 1cup of flour = 250g. So I get confused whether it’s 500g or two cups?
Amy says
Hi Candise, it is 250g of flour. I find this to be 2 cups (250ml cups). I’d use gram measurements if you can, it is much more accurate. 🙂
Marilyn Jares says
I am in Canada and using all purpose flour. 250 gm is just over 1 1/2 cups. This could be important!
Amy says
Thanks, Marlyn. This is why I’d love to see every country using scales instead of cups! I always recommend using the g measurement when baking, over cup measurements. Cup sizes vary from country to country and also people fill them differently. It is hard to get the exact weight unless you use a scale.
Heidi says
As I am making these for adults only, I added some cayenne pepper to give them a little spice. I had run out of wholemeal flour so made them with white plain flour. They are delicious.
Amy says
Perfect! Thanks, Heidi 🙂
Clara says
Hi! I’m just about to make this but realised I only have self raising flour – is it ok to just use that without the baking powder?
Amy says
Yes, that will work 🙂
Lauren Murphy says
I have been making this brilliant recipe for over a year now, and tried it with a 1 to 1 substitute of chickpea flour instead of the plain flour today – it tasted incredible! I also don’t bother squeezing out the carrot and zucchini and knock down the milk by about 50mL to balance the moisture ratio (I’m lazy) and it works out fine. Thank you so much for posting all these wonderful recipes Amy, it is helping my children to learn to love veggies 😀
Amy says
Thank you Lauren. It is really good to know that the recipe works using chickpea flour. I’m always asked for gluten free options, thank you for taking the time to let me (and other readers) know.
Richelle says
Oh thank you for posting a gluten free substitute! I’m going to try this with amaranth flour tomorrow we will see how it works! If not I’ll buy some chickpea 🙂
Lakshmi says
I made this today and used 1/3 all purpose, 1/3 whole wheat flour and 1/3 chickpea flour. I also knocked down the amount of milk and didn’t squeeze out the carrots (skipped adding zucchini). It’s super tasty and has become a family favorite. Thanks for sharing.
Amy says
Fantastic, thanks Lakshmi 🙂
Ingrid says
Wow!! Love this recipe!!
I used mushroom, garlic, shallot onion, spinach, carrot and Queen olives. I also added a pinch of salt
Delicious. ♀️
Amy says
Sounds like a delicious combo 🙂
Julie says
I loved making these they are super to taste.I added everything…mushrooms ,small ammounts of Capsicum,parsley,nori(sea-weed) tomatoes,and a few pine nuts for a bit of a nutty taste and they were beautiful.
I particularly made them for my breakfast
Amy says
Thanks Julie 🙂
Elisheva Ruffer says
I made this recipe mostly for myself, as I am on a diet and was looking for a way to shake up my breakfast options. They are DELICIOUS and so easy to make! And very customisable, too. My big kid didn’t like them so much but I am weaning my baby soon, and I plan to make them for her. Thanks so much!!
Amy says
Thanks Elisheva, I’m so happy you liked them and hopefully your little girl will too when the time comes 🙂
Nicole Dorgan says
Thank you for posting this recipe. I added a little garlic powder, parsley and paprika as well. They turned out lovely and my son really enjoyed them
Amy says
Fantastic, thanks Nicole 🙂
Kandi says
Since the peas and corn kernels are baked into the muffin are they less of a risk for choking? I get a lot of my BLW info from SolidStarts and on the food encyclopedia she lists corn kernels and peas as choking hazards and to smash to serve.
It’s delicious by the way!
Amy says
Thanks, Kandi. If your little one is taking bites of the muffin and chewing, then there shouldn’t be an issue but you could smash the peas and corn before putting them into the muffin to be on the safe side. And as always, always supervise when your little one is eating and ensure they are sitting up right and not distracted. 🙂
Lena Kilborne says
So delish! My little one (and I!) loved it. I made some adjustments based on what I had in the fridge (left out zucchini and yoghurt and added some chopped spinach, mushroom and onion.) also only had one cup of flour so just used that with 1.5 tsp baking powder. Still came out perfect and so yummy.
Amy says
Fab, thanks Lena 🙂
Vivianne says
Hi there! My son looooves this recipe. When you say you have made it with differnet veggies,such as sun dried tomato, mushroom, herbs…etc…do you keep the courgettes and Carrots and substitute the corn and peas for the other veggies or can we change all the veggies?
Amy says
Hi Vivianne, you can mix and match or change them all. Just keep the amounts the same.
Nola says
Thanks so much. Perfect first time and delicious
Amy says
Great, thanks Nola
Darlene says
I’m in the US and don’t have a kitchen scale, so had to estimate a bit. I ended up using basically 1 cup each of finely grated carrot and zucchini, and 3 large leaves of curly kale (steamed, liquid squeezed out, then chopped). I used 2 Tbsp flaxseed instead of the eggs and had to up the milk to 1 cup; I think my flour measurements were way off without a scale, but it worked out with the extra milk. I also added 1 tsp thyme, 1 tsp oregano, 1/2 tsp paprika, 1/2 tsp pepper, and 3/4 tsp salt. Overall very tasty and toddler approved!
Amy says
Hi Darlene ,thanks for letting me know what worked for you and I’m glad the flaxseed worked well in place of the eggs.
Carolina says
I made these muffins one and I remember they were delicious! But this time I’m thinking to use sour cream instead of yoghurt cause this is what I have. Do you think it will be just as good?
Amy says
Yes, I think that will work well 🙂
Zee says
What a great recipe! We use it all the time – but as our baby has a dairy allergy we use coconut yoghurt instead of greek yoghurt, almond milk instead of cow’s milk and for flavour we use pressed garlic and rosemary instead of cheese. Our baby absolutely loves them! Thanks for sharing!
Amy says
Thanks for sharing your dietary subs, Zee, as this is really useful for other readers. So glad your little one loves them 🙂
Laura Robins says
I rarely write reviews but I really want to Thank you for this great recipe.I ‘ve been baking muffins or bread in a loaf pan at least 2years and my kids absolutely love it!One of them doesn’t like zucchini but he always eats it in his muffin and they like to help me to make it!We always follow the recipe instructions and it turns out Perfect,!!!
Amy says
Thank you, Laura, it means a lot that you took the time to rate and leave a comment. I’m so happy you like them 🙂
Bloss says
I would like to make this for my daughter’s 2nd birthday party. If I put it in a 24x mini muffin tray instead, how long do you think the bake time will be? Looking forward to trying this recipe!
Amy says
Hi Bloss, sorry for the delay in getting back to you. I have never tried this recipe in mini muffin trays but other muffins I make take around 12-15 mins.
Bloss says
Thanks!
Pmizz says
Hi
I made these today with zucchini, carrot and pepper. The knife came out clean but wasn’t until I cut them they were moist inside and not like your pic! They taste amazing but gutted as I hate wasting food.
What veg do you recommend where there’s not much risk of water leaking?
Amy says
Hi Pmizz, did you squeeze the liquid out of carrot/zucchini? Did you use cup or g measurements for the flour/veggies? The gram measurements are more accurate (due to the way everyone fills a cup) so maybe try this? Or it could maybe just need a couple more minutes in the oven. I’m glad you enjoyed the flavour, hopefully the texture can be sorted too 🙂
Pmizz says
Yes I squeezed veg but then didn’t revisit once I’d weighed all dry ingredients. I think that’s where I went wrong.
Are there any relatively more dry veg I can use next time?
Natalie Mah says
I made this recipe today but it tasted too “flour” and it was not moist. Too dry. What is it that i didn’t do right?
Amy says
Hi Natalie, did you use cup measurements or gram measurements? Using grams is a lot more accurate as I believe people fill their cups different and so weights can differ. This may have been the problem?
Serena says
Great recipe, loved the light texture but was still lovely and moist. So easy to add extra flavour as needed using herbs, spices or salt. I used carrot, capsicum, pumpkin corn, fresh parsley, sprinkle of paprika and cheese. My 7month old son loved it too. I made it into a loaf and handed him finger slices.
Can I make it using GF flour?
Amy says
Thanks Serena, I’m so happy you and your little one enjoyed these. I haven’t tested the recipe using gluten-free flour so can’t guarantee the results. If you have the time to scroll through the comments you may find a reader that has had success using a gluten-free flour. Sorry I can’t be of more help.
Natalia says
I don’t think GF flour will be any problem, as the whole point of muffins is not to overmix them, so you do not even develop the glutens. The glutens do not even work in muffins as they are supposed to.
Kate says
I’ve made these muffins many times for my nearly 2 year old. I use a range of different veggies each time based on what I have at hand and it is a hit every time. I find it a great and easy snack or lunch to throw in the lunch box for while out and about
Amy says
Thanks Kate 🙂
Cristina says
We all love it. I put some cooked meat and didn’t use corn and I used a mix of flour (2/3 oat and 1/3 wheat). As cheese I used homemade cheese without salt. Instead of egg I used chia seeds (my child is allergic to egg). I follow your advise to mix food and the result was so great. Thank you for recipes and for your time.
Amy says
Thanks Cristina, loving the sound of your twist on the recipe 🙂 So glad you enjoyed them
Janice says
These were delicious!! So tasty and healthy. I added pepper, thyme, oregano and melted butter on top sprinkled with salt for my husband and mine. Sooo yummy! Thank you.
Amy says
So happy you enjoyed them, Janice 🙂
Jillian says
I just made these but used egg replacer (Bob’s Mill brand) because my littles are allergic. I really appreciated the weights given for the zucchini and carrots so I could get the right ratios. I was surprised at how little corn and peas the recipe called for, but I found plenty throughout the muffins!
I used a medium cheddar and added 1 tsp of sea salt, and it was perfect. Thank you!
Amy says
Hi Jillian, Thank you for taking the time to rate and comment. I’m delighted that the recipe worked well with an egg replacer 🙂
Leanne says
Hi! Just about to try making these muffins! I’d like to try adding herbs but no idea how much to add e.g. dried herbs such as oregano. Can you suggest an approx amount?
Amy says
If using dried herbs then you will need to add less, I’d try 1 tsp. 🙂
Gemma says
My little one loves this recipe – usually make them as mini muffins as part of his weaning, but now making them bigger for lunch as he’s nearly 11 months. What would you recommend to have with them?
Amy says
Hi Gemma, you could serve them with some veggies and a dip such as hummus, plain yogurt, or guacamole. This will add protein / good fats to the meal to keep your little one satisfied for longer. Alternatively serve them with soup.
Kate says
My son isn’t a fan of his vegetables AND has a milk protein allergy. The doctor suggested I give him baked goods with a little milk in them to help him build a tolerance. Plus I want to help him eat his veggies. This recipe looks great! But do you have a suggested substitution for the milk products in the recipe? I would imagine I might keep the 1/4 c of yogurt as the tolerance building ingredient and then substitute for the milk and cheese. I do BLW and go for as non-processed of products as possible. Thank you!
Amy says
Hi Kate, You could try replacing the milk with non-dairy milk, water or the juices from the vegetables. Cheese is added for flavour so you can skip it but I would replace it with herbs to give the muffins some more flavour. I hope you have success with the recipe. 🙂
Lauren says
Excellent muffins! Followed the the recipe exactly (except I had no peas so popped in some steamed broccoli instead) and they came out perfectly. My 13 month old goes mad for them, I really like them too! Thank you!!
Amy says
Thank you, Lauren. So happy both you and your 13 month loves them 🙂
Fatema says
I added a mixtures of olives (black, green and kalamata), chopped yellow capsicum, roughly chopped walnuts, fresh herbs, mixed cheeses (Parmesan, sharp cheddar and mini fresh mozzarella cubes chopped), chopped jalapeños, garlic powder, chilli powder, a swirl of pomegranate molasses, fresh chopped parsley, fresh chopped dill and black pepper … currently waiting for the babies while they bake
Amy says
Sounds delicious, hope you enjoyed them 🙂
Coral says
I’ve just made these muffins for me and my husband for when we go to the football tomorrow! Had to taste one obviously and they are fabulous. Added capsicum and onion instead of peas and corn, and some salt and pepper. Made sure the mixture wasn’t too wet and they cooked in a similar time to the recipe. Thank you!!
Amy says
Great! Thanks, Coral. I’m so happy you liked them. Hope you had a great day at the football!
Maddison says
Would you be able to make this without the yogurt And a dairy free milk option?
Amy says
Hi Maddison, you can replace the yogurt with olive oil. Alternatively, have a look through the comments as others have detailed ingredient alternatives. 🙂
Deepa Devi says
Hi,
Definitely going to try this recipe.
Have one question, so if I bake these a day earlier and keep them at room temperature, will the be okay to pack in my kids lunch box the best day? Should I reheat them and the. Put in lunch box? What do you bauggest, reheat or should I pack them just as it is.
Thansk
Amy says
Hi Deepa, my kids happily eat these cold. I freeze them and add them to lunch boxes. Everyone is different though and you can reheat if preferred.
Angela says
Hi, just wondering whether I could make these with self raising flour rather than plain flour and baking powder? Thank you!
Amy says
Hi Angela, yes that will work 🙂
Yatasha Govender says
Thanks so much, my 2 year old is extremely fussy with food especially lately. She gobbled down 2 of these:-)
Amy says
Lovely to read, Yatasha. I’m so happy she enjoyed them 🙂
Carlyn Kindt says
These muffins are delicious! Even my fussiest child loves them!
Amy says
Fantastic! Thanks, Carlyn. 🙂
Olivia says
Love this recipe! These muffins are made weekly in our house. I add a full bunch of basil and a little more oil and they are perfect!
Amy says
Basil sounds wonderful in these muffins, thanks for the feedback Olivia :).
Jemma Kirby says
We loved this! We did a mix of veg from the fridge which the kids helped peel and grate. We had the end of a bag of spelt flour plus some plain. I’ve just been given a quantity of truffle oil- ahem! We added a teaspoon because why the hell not! The kids just ate them, veg and all with chopped up apple, grapes and cucumber for lunch. So simple, very flexible, utterly delicious! My friend has already asked for the recipe for his kids. Thank you!
Amy says
Thank you, Jemma. Love the addition of truffle oil – very fancy! Thanks for taking the time to rate and to share the recipe with your friend. 🙂
Victoria says
Used this as a base, they came out yummy! Replaced corn and peas for chickpeas and broccoli. Added 1/4 tsp of salt, 1/2 tsp of cumin, 1/2 of pepper, sage and thyme (the hit!). Even though I used an aged cheddar and added more than what the recipe calls, I couldn’t really taste it so much. Also added a bit more of yogurt as with all the extra additions I ended up having 14 muffins.
Amy says
Thanks for your feedback, Victoria. It is great for other readers to see what others have tried. 🙂
Christine Kelly says
I am a new grandmother, introduced to baby led weaning my my son and daughter-in-law. I love all of your recipes, as does my grandson. This one is always a huge hit. I use twice as much peas and leave out the corn, and have also substituted either steamed, chopped cauliflower or steamed, chopped broccoli for the corn. I also have used nutritional yeast instead of cheese, also very good. As mom and dad prefer not to offer whole peas, I puree the (thawed) peas in a blender with the milk before adding them. Thanks for all your great recipes.
Amy says
Hi Christine, thank you so much for taking the time to leave such a lovely message. I’m so happy your Grandson enjoys, and delighted that you came across my site 🙂
Spatel says
I wouldn’t use this recipe again. I loved the concept and the consistency was great for my one year old but they are tasteless. My son did not like them.
Amy says
Hi Spatel, I’m sorry your little one didn’t enjoy the recipe. As noted in the recipe card, these were first developed with little ones in mind so I haven’t added salt. Adding a little salt will help and some herbs are great in these. What kind of cheese did you use? Extra mature really helps with the flavour too.
Megan says
Excellent! I made mine with chickpea flour to make them gluten free with some added nutrients. Thank you so much for this wonderful recipe!
Amy says
Thanks, Megan. Glad you enjoyed them and great to know chickpea flour works 🙂
Faye says
They don’t have a strong flavour so rather than dinner this will be a bread substitute.
Aimee mcclean says
Hi can this be made egg free? My daughter has a egg allergy
Thanks 🙂
Amy says
Hi Aimee, I haven’t tested these with an egg substitute so can’t say for sure. If you look through the comments you may find someone who has tried a substitute. I’d suggest a flax egg but can’t guarantee the results.
Mary Mills says
Made these many a time, both savoury and sweet.. scrumptious !!
Amy says
Thanks Mary! What do you do to make these sweet? I’m intrigued 🙂
Mo says
Any chance of having metric measurements pleaseee?
Amy says
Hi Mo, 1/2 cup – 125ml and 1/4 cup – 60ml. I am slowly going through my older recipes to include both measurements, include process steps ect. Hope this helps in the meantime.
Amy
Angela Chu says
Both my 11 month old and my husband loved these! I added chopped broccoli instead of corn and peas. But I have one question: instead of squeezing the water out of the veggies, why not just add less milk to adjust foe the amount of liquid?
Amy says
Good question, Angela. I may try doing that and reducing the milk. Glad your little one enjoyed them 🙂
Julia D. says
what other vegetable/s can I replace the zucchini with?
Amy says
You can add extra carrot or some finely chopped broccoli. If you read the comments you can read what others have tried with success too 🙂
Zee says
Hi Amy,
I can see these being a regular favourite with my 14 month old. I’ve just made them for the first time (I substituted the courgette for sweet potato as I didn’t have any at home) and they came out a bit hard ontop and crumbly inside. My son loved it anyway but wondering what I can do to avoid this next time? I followed the rest of the recipe to the T. I did need to put them in for 40 mins in my oven as the stick kept coming out with crumbs but it didn’t end up changing the texture much between 30-40 mins. Also ended up making the mistake of popping them in the fridge (as I always do with muffins). Can I put them in the microwave tomorrow and serve them? I know not to do that now in the future! Thanks so much
Kimberley mustard says
I will not be using this recipe again, the mixture is too wet and they don’t cook through! I had mine in the oven for 40 mins and still not cooked through at 180 oc temp of oven very disappointed to spend morning in the kitchen and then not have anything at the end to actually eat. I am a pretty experienced baker and this is the first time I have baked something and they turn out like this. I gave up in the end and threw the remaining mixture in the bin, what a waste! Going to look for another recipe for veg muffins may get a better result, if not I’ll be making simple cheese scones lol
Amy says
Hi Kimberly, thank you for your detailed feedback and I’m sorry you felt like you wasted time and ingredients. I’d love to try and troubleshoot where it went wrong. Did you squeeze out the juice of the vegetables? Did your mixture look like it did in my process shots? Why did you have some remaining mixture? Did you double the recipe or not cook a whole tray of muffins?
Do you realise you rated this 5 stars?
K Dabb says
I really liked this recipe easy to make and lots of vegetables. It was my 7 month olds first muffin and he loved it!
As both the peas and corn are choking hazards, I put them still frozen in my food processor which chopped them up to make them safe. As an alternative, you could cook and smoosh them and then add them to the recipe.
Or you could just miss them out an add other vegetables instead.
Amy says
Thanks for the tips Kristen and I’m so happy your little one enjoyed them 🙂
Izzy says
Hi, I’ve just made these muffins for my 7 month and they’re great! However, I’ve just read that sweetcorn is a choke hazard under the age of one. Just wondering about your thoughts on this?
Amy says
Hi Izzy, sweetcorn is actually considered a choking hazard by the United States CDC. I did actually serve my babies corn as I had never realised this at the time. As with all foods you should take care and supervise. Perhaps miss them out or mash them?
MM says
Hi,
How much is 1 cup in ml please?
Thank you
Amy says
250 ml 🙂
Charlene says
This recipe is so great. My 2 year old son is a picky eater but he really enjoyed eating them. Thanks alot
Amy says
This means a lot, thanks for taking the time to let me know, Charlene 🙂
Jill says
Once baked, do I need to store these in the fridge? Or is a sealed container at room temperature ok? Novice baker here 😛
Amy says
Hi Jill, I have included a whole section on storage instructions in the post above. Hope that helps 🙂
Helen says
Oh my goodness these muffins are delicious! No extra salt needed if you use a decent cheddar. English wholemeal flour worked perfectly. We’ve just devoured them for lunch (15 months, 4, 33, 34!) and will definitely make again.
Agina says
I added some sweet basil, oregano salt & pepper and my whole family loved them! It’s a great & easy and I’m putting it into my favourite recipes file
Amy says
Great additions, thanks Agina 🙂
RKS says
Can I use whole wheat flour?
Amy says
Yes you can 🙂
Belle says
How long should I bake them for if using a mini muffin pan?
Amy says
Hi Belle, I would check them after 15 mins 🙂
Jo says
What a great lunchbox staple! Love everything about the recipe, except as suggested by others, i opted for a bit extra salt.superb
Amy says
Fantastic, glad you liked them, Jo 🙂
Naomi says
Just made these and they’re delicious! My 1 year old loved them straight away and they make a great breakfast/snack for us parents too.
And thank you so much for putting both cups and grams. So many great recipes come in cups only and I have to translate using a conversion chart!
I’ll add this to my blog (not sure if I’m allowed to put the url here) and link to your site!
Amy says
Hi Naomi, thanks for your feedback. I always work with grams – It is much more accurate than using cups but many readers request cup measurements so add them too 🙂
Mia says
These were great thank you! The only veg I had was a bag of roasting veg and some tenderstem broccoli. So because I couldn’t grate them as they were pre-cut I roasted them with olive oil, garlic, celery salt and rosemary. When done I choped them into fine pieces and the veggies that were soft like the pumpkin and zucchini I dry fried to get rid of any extra moisture and then followed your recipe. The flavor was great and my 14month daughter loves them too!
Amy says
Thanks Mia, so happy your little girl enjoyed them. Thanks for letting me know what worked well for you, it is always nice to know what variations work well 🙂
Sam says
Thanks Ami. I was wondering if it would be possible to make them ready the night before, keep it in the fridge and bake it next morning? It might get juicy I am afraid.
Amy says
Hi Sam, sorry that won’t work. Once you mix the dry and wet ingredients together then you need to cook straight away.
jessica sutcliffe says
ive made these muffins 4 times now!! theyre a hit with my son 🙂 ive subbed out the peas for broccoli on one occurrence and they were still great!
Rebecca T says
Fab recipe, came out looking amazing and tasting delicious ❤️ we had these to go with my homemade spinach and cauliflower soup, game changer! Thanks so much
Amy says
So glad you liked them, Rebecca! Perfect with soup 🙂
sam crealock says
I have made these tonight for my daughter… are they safe to freeze? They’ve came out lovely 🙂
Amy says
Hi Sam, so happy you liked them. Yes you can freeze them, I’ve included details on this in the post above. 🙂
Pinky R says
Hi…can we replace egg with an other ingredient… please let me know
Amy says
Hi Pinky, I have never tested this recipe with an egg replacer before. However, if you look through the comments I’m sure there have been others that have tried with success. Maybe a flax egg?
Vanessa says
My 9 month old loves the savoury muffins at her day care so I came across this recipe when I was looking to make some for her at home. She loves these just as much (and so does my husband!)
Amy says
Thanks Vanessa, so happy she likes them 🙂
Maryanne says
Enjoyed this recipe- it’s a good base for whatever veggies/cheese you want to use.
I used capsicum, broccoli, zucchini, onion, carrot. For herbs I used dried sweet basil, garlic powder and oregano.
For cheese I used Parmesan, cream cheese, cheddar. 2 other mamas tried it with me and they asked for the link too. My daughter didn’t touch it (will take time but I will definitely make this again) lol but me & my husband loved & devoured this!!!
Amy says
Thanks, Maryanne! I’m glad you enjoyed them – hopefully your daughter will with time 🙂
Michelle Maguire says
Great recipe! My 9MO loved them. Added pumpkin, roasted red capsicum and tomatoes, spinach and parsley. Also used oat milk, coconut oil and wholemeal spelt flour as alternates. Thanks for the inspo!
Amy says
Thanks for the feedback Michelle, it is always great to know what alternatives work well. 🙂
Bonnie says
love your recipes! Any option on dairy free for this one?
Amy says
Hi Bonnie, I’m so happy you enjoy the site 🙂 You can use dairy-free milk and replace the yoghurt with extra olive oil. Also, if you scroll through the comments you will probably find someone who has made it dairy-free and detailed how they did it too.
Roxana says
These are very delicious! My young toddler is yet to accept them but I won’t complain about eating his leftovers thanks for posting it. Love that they are packed with nutrition!
Amy says
Thanks Roxana, glad you like them – hopefully your little one will come round to them after a few tries!
Janki M says
Such an easy and healthy recipe for packed lunch, loved it
Amy says
Thanks Janki, so happy you like it 🙂
Yk says
Can I use regular plain yogurt instead of greek?
Thank you!
Amy says
Hi Yk, Yes that will work well 🙂
Ashley says
Hi there, do you have a recipe similar to this one but is dairy free? These sound amazing, but my daughter is allergic to dairy 🙁
Amy says
Hi Ashley, no sorry I don’t have a dairy-free version of this. I can’t guarantee the results without trying but I would replace the milk with dairy-free milk and the yoghurt with extra olive oil or milk. The cheese can be skipped, it is used for flavour so you may wish to replace with a little salt (unless making for baby) and some fresh herbs. (IF you scroll through the comments you may find someone who has tried a dairy-free version of this)
Kat says
These are my go-to for my 10 month old. He LOVES them. Make them in huge batches now, thank you!
Amy says
So glad your little one loves them, Kat 🙂
Andrea says
Hi! Do you cook the veggies before or you put them raw? Many thanks. Looking forward to bake them
Amy says
Hi Andrea, you add them raw 🙂
Sage S says
I found these very bland, even though I added salt. I followed the recipe exactly, except I doubled the corn and omitted the peas (didn’t have any) and added 1/2 teaspoon of salt. I could not taste any cheese at all. I made 30 mini muffins, and baked for about 18 minutes. Not sure if I would make these again due to the blandness. If I do, I would probably double the cheese and up the salt to a full teaspoon.
Amy says
Hi Sage, sorry you didn’t enjoy these. If not making for baby/ young toddler I would def recommend adding more salt. What type of cheese did you use? An extra mature cheddar works great in this recipe as you don’t need to add so much. Herbs also work great in this recipe for extra flavour.
EM says
I used spelt flour… these are awesome!
Amy says
So happy you liked them EM 🙂
MJ says
Yum.. and very easy to make.
Nayzar says
Love your recipe! I used GF flour instead and it turned out sooo delicious. I added a little bit more of milk and olive oil to get the right consistency for GF flour.
Thanks so much!
Amy says
Great to know, Nayzar. Thanks for letting me know as it is always helpful for other readers 🙂
Maroula says
What size tray could you convert this recipe to please?
Amy says
Hi Maroula, I’m a little confused – are you meaning to make a traybake or loaf instead of muffins?
Maroula says
Yes I mean to bake it in a tray instead of muffins. sorry for the confusion
Dee Healy says
I have made this recipe countless times and usually in double batches too! My toddler loves them and they are freezer friendly making them an awesome, easy lunch for her. I add salt to the recipe so that I can eat them too (I found they pair well with poached eggs!). Thanks so much for sharing.
Amy says
Great to know, Dee. Thank you for taking the time to leave feedback 🙂
Kedela A says
These are so amazing. I just used the veggies I had, brocolli, corn, carrot, mushrooms and some spinach. They were a hit! After reading the comments I did add a pinch of salt.
Amy says
Thanks Kedela, glad you liked them. Salt really does help to bring out the flavour 🙂
Eva H says
Truly not sure what happened but I followed the recipe and had enough batter to fill almost TWO 12 hole (regular size) muffin tins. They’re baking now, we’ll see how it turns out.
Amy says
Not sure why that would be, how did they turn out?
Adriana says
Just made this and used purple carrots which gave a lovely colouring. Also added some fresh herbs (sage, thyme, chives) and substituted oil for butter, greek yogurt for normal plain yogurt and used half the amount of cheese. They were delicious and my husband and 10 month old are hooked!
Amy says
Thanks, Adriana. Loving the sound of the purple carrots, I’ll need to try that! Glad they were both hubby and baby approved! 🙂
Esme says
I just did this for my baby. I saw a few people mentioning it needed salt so I added a handful of basil, a few sprigs of thyme and a couple of spring onions. Definitely no need for salt! Very successful, she ate the whole lot!
Amy says
Thank you, Esme. Herbs def add a lot of flavour – perfect for babies 🙂
Erin says
I used to make these for my son but have since found out he can’t do dairy. We have an abundance of zucchini so I’m trying to figure out how I could sub the dairy ingredients. Water for milk, and maybe mayo for yogurt? And no cheese. I plan to add lots of herbs. Do you have any suggestions? It’s so hard to find a savory zucchini bread without dairy! I don’t want to do a sweet bread.
Amy says
Hi Erin, Without trying I can’t say for sure but I’d use dairy-free milk and substitute the yoghurt with olive oil. Skip the cheese and add extra herbs and a little salt for flavour. (if you look through the comments you may find that someone has tried a dairy free version).
Do you like soup? This zucchini soup is lovely (even without the cream) and you can use olive oil to replace the butter. A great way to use up lots of your zucchinis.
Shilpa says
I loved the recipe
Mam please suggest options for eggless version of this recipe
Amy says
THanks Shilpa, I haven’t actually tried this recipe with egg free alternatives, however if you scroll through the comments you may find some readers who have tried alternatives. Maybe try a chia egg?
Jessica Sutcliffe says
I have come back to make these a second time as I thought they were great! I added broccoli to my first batch.
Has anyone made these in mini muffin trays?
Amy says
HI Jessica, glad you enjoy them. I haven’t tried in a mini muffin tray, sorry. My other muffin recipes take around 12-15mins in a mini try. You could try with that timings. 🙂
Alison BC says
I got a new muffin tin and made a couple sweet recipes before I googled “savory muffin recipes.” I’m glad I chose to try this one. I followed exactly but had to add some fresh herbs and salt because I only had very mild cheese and needed more flavor. Hopefully savory muffins become a popular thing. They’re awesome!
Amy says
Hi Alison, thank you so much for the 5 stars! So glad you enjoyed the recipe 🙂
Susan Wilson says
Loved the savoury muffins used my different veggies will be making them again
Amy says
Thanks Susan, so glad you liked them 🙂
Nicole says
Very good when fresh (although my hubby said they needed some salt). However, even though I waited until they cooled completely before I stored them in an airtight container, they ended up getting moldy within two days. Really bummed about that.
Amy says
Hi Nicole, I’m so sorry they didn’t store well for you and you had to waste them. If making again try freezing them, they do freeze well.
Ruthanna Large says
Turned out really well! Made a few changes:
* Didn’t have zucchini, substituted with 1.5c finely chopped fresh spinach
* Didn’t have greek yogurt, used regular 6%
* Added 1 apple, finely diced (still tasted savoury, but added a little something!)
Thank you! My 9mo loves them.
Amy says
Hi Ruthanna, so glad they worked well for you! I’ll have to give apple a try next time 🙂
Kadie says
I made these vegan using an egg replacement and they came out amazingly! Thank you for a tasty breakfast 🙂
Amy says
Thanks for taking the time to let me know this, Kadie. It is always useful for other readers to know what substitutes work 🙂
Vicky says
Can you share what you replaced the egg with? would love to make these for my 1 yr old but he has an egg allergy
Kristy says
Hi, could you let me know what your egg replacement was?
VIEN HUYNH says
Can I skip the Olive oil?
Amy says
Hi, you can’t skip it but you could try replacing with a different oil or an oil substitute (melted butter, apple sauce, yoghurt). Without trying I can’t guarantee the outcome.
Dee says
I only have unsweetened vanilla almond milk? I do have fat free evaporated milk. Thoughts? I have greek yogurt, sour cream, half and half and whipping cream
Amy says
Hi Dee, I would say vanilla flavoured milk would taste funny in a savoury muffin. I think half and half would work well. 🙂
Natasha C says
Recommendations if you cannot use cheese? Thank you!
Amy says
Hi Natasha, you can just skip the cheese. You may wish to add a little salt (unless for a baby) or some herbs to add more flavour. 🙂
Alison says
Delicious, loved by the whole family! Thank you so much 🙂
Kylie says
Great recipe thank you, my toddler loves them! I use a teaspoon of veggie or chicken stock powder and it brings out the flavour amazingly!
Combo 1: Grated carrot, zucchini, bacon & capsicum & of course cheese!
Combo 2: Grated sweet potato, bacon, corn & cheese.
Can’t wait to try a take on chicken Carbonara; Diced cooked chook, bacon, mushroom, shallots & Parmesan cheese!
Amy says
They sound great, Kylie. Thanks for taking the time to leave feedback 🙂
Erin says
Can’t wait to try!! We don’t have any yogurt- is there any substitutions?
Amy says
Hi Erin, you can replace with olive oil. Milk should work too 🙂
Heidi Gabrys-Dahaj says
I made these savoury muffins for my 9 month old. As I was looking for ways to get some vegies into her. I have tried steamed vegies as is and it just gets played with!
I made these using wholemeal spelt flour and instead of eggs I used bi carb soda and vinegar (my little has reactions to eggs). They turned out well!
She happily ate it up!
Amy says
Hi Heidi, glad they turned out well and that your little one enjoyed them. Hopefully you can find some other veggie packed recipes on here for her to enjoy 🙂
Vicky says
Hi Amy. Can I use quinoa flour instead of whole meal flour. Do I still need to add baking powder? Many thanks, Vicky
Amy says
Hi Vicky, sorry for the late response. I have never tried this recipe with quinoa flour so can’t say how the would turn out, sorry. If trying, I’d still add the baking powder 🙂
Ines says
Amazing recipe! Made it only once but I can see already that it will become regular. Approved by 1,5 yo twins.
Amy says
Brilliant, Ines and thank you for the 5 stars 🙂
Fanny says
Can i make this with puree veggies?
Amy says
HI, I’m not sure to be honest. The batter may be a little wet. You could try, maybe reduce the milk?
C says
Thank you Amy for sharing this recipe. I have been using it and experimenting with different veggies and flavours for a while and your tips have been so useful. My go-to vegetable muffin recipe!
Amy says
Thanks C, I’m thrilled you enjoy them 🙂
Simone Biggs says
I love the simple step by step.
I like the simple ingredients used.
Amy says
Thanks Simone 🙂
Kristy says
This recipe is great! I made them for my 19 month old who is on a veggie strike and he loved it. I added a little salt and used plain all purpose flour because it’s what I had. I followed your instructions and they came out perfect! I froze the remaining ones as instructed. Hopefully they reheat well. Thanks!
Amy says
Hi Kirsty, I’m so glad your little one liked them and it is great you have a freezer stash now!
Maria Kember says
Amy,
Can I use 2 cups SR Flour in these Muffins and omit the Baking Powder?
Amy says
Hi Maria, Yes, if using self-raising flour you can omit the baking powder. Hope you enjoy them 🙂
Ali says
Super yummy recipe, no peas but used diced red capsicum and it was a hit – with the three year old and the 40 year old. Thank you!
Amy says
I’m so happy you both enjoyed them, Ali. Thanks for taking the time to let me know 🙂
Linda says
These are my absolute go-to’s, I always have them.in the freezer now. Super simple, delicious for my 21 month old and I love that he gets a small serve of vegetables even when we’re out and about. Not sure what I’d do without these!
Amy says
Thank you, Linda, for such a lovely comment. So happy your little one likes them 🙂
Lydia Habib says
Thank you very much for the recipe! My little one loved it. I have a question, if you may please. When taken out of the refrigerator and allowed to thaw, is it possible to put them back in the muffin tin and reheat at 170 degrees Celsius? I want to ensure that it’ll be a b it warm when giving it to my little one.
Amy says
HIy Lydia, Yes you can reheat. I’d wrap in foil and bake for around 10-15 mins. You can also re-heat in the microwave.
Denys says
Fantastic recipe!
Amy says
Thanks Denys!
Monica says
I’m not at the stage to be adding salt for my 10month old yet but he loved them! I added garlic powder, oregano and basil to the mix. I also used 2 cups of Oat flour instead for the iron content! A success! Thank you! Made them into 24 mini muffins with batter left over into 4 regular size muffins.
Amy says
Great! Thanks Monica 🙂
S Duncan says
I made this with 2 flax eggs, oat milk, coconut yogurt, gluten free flour/ buckwheat flour mix and no cheese because of allergies and my LO loved them. I added 1tbsp of nutritional yeast. Thanks for much!
Amy says
Excellent! I’m so happy all the substitutes worked and you were able to make something your LO could eat 🙂
Haley says
This is my all time favourite recipe for our little guy, thanks Amy!
We’ve had a stockpile of these muffins in the freezer constantly since he was 8 months old (he’s now 15 months). They’re so great for taking out when on the go – they defrost perfectly, in the microwave or just in a container in the nappy bag after a couple of hours (particularly great if we’re away all day).
I love that he’s getting vegetables in a snack and there are never any leftovers – a shame as I would happily eat these myself, delicious even without added salt! Thank you!
Amy says
Hi Haley, Thank you for your lovely comment, it means so much to me. I’m delighted that your little one loves them and has enjoyed them for so long 🙂
Chaitra says
I made these with zucchini and different veggies everytime. Once with raw mangoes, t he other time with carrots and this time with Spring onions.. they tasted really good. I made for my 2 year old but my whole family ended up loving them. Thank you for such a nice recipe. 🙂
Amy says
Thanks Chaitra, so glad you enjoyed the recipe 🙂
Mellie Michelle says
Just made this, and I can’t wait to dive in!
I had a veggie drawer to use up, so I subbed some veggies for others.
250 g diced sauteed mushroom
50 g chiffonade fresh spinach
130 g carrot grated on 2nd roughest grate on box grater
50 g diced sauteed onion
I also added in 3 takjes fresh thyme, salt, and freshly ground pepper.
All other measurements were the same.
Weirdly, I had enough batter for 12 cupcakes (in formpjes) and some silicon molds.
If there’s a way to leave a pic, I’ll happily upload one (or more).
Amy says
Hi Mellie, I’m delighted you enjoyed these and loving the sound of your veggie subs. Thanks for taking the time to rate and leave a comment. There isn’t a way to leave a picture on the blog but if you are on Instagram, I’d love to see your pics 🙂
Flick says
This isn’t a suitable recipe for a weaning baby. These are more like rock cakes then muffins. I was skeptical when the recipe said the mixture should be thick but having a mixture that is so thick means it takes a lot longer then the given time to cook properly on the inside. The tops ended up so hard that I could use them to hammer the work top. I’ve had to cut the tops and sides off in order for them to be appropriate for my 6month old. Very disappointed.
Amy says
Hi Flick, sorry you feel this way. I’m not sure what went wrong with the recipe for you. Perhaps your oven is hotter and cooked the outside too fast. I’ve never had this issue and the muffins are always soft. I’ve also had a lot of positive feedback on the recipe and the pictures people tag me on Instagram all look the perfect texture.
ANDREW Clermont says
Much thanks. Used this as a basis for using juicer scraps!
Amy says
Great idea, Andrew 🙂
Rashmi Shukla says
Hi, can i skip greek yogurt and cheese.And is it okay to use flaxegg.My son has multiple allergies so trying to adjust as per his needs.Thanks!
Amy says
Hi Rashimi, I believe there have been others that have replaced the egg with flax egg and have had success with the recipe. I know that there is a lot of comments on this recipe but if you read through them you may be able to find some comments detailing what others have tried. You can remove the cheese but I’d def add herbs to add more flavour. You can replace the yoghurt with olive oil 🙂
Dianne Trinh says
Should the frozen veggies be defrosted first or no?
Amy says
Hi Dianne, no need to defrost first 🙂
Amy says
Hi, I’ve been baking all my life. My parents owned multiple bakeries thought my childhood. We followed this recipe to a T and it just wasn’t good. The muffins were dense and bland. No salt? I added 1/2 extra cup of milk, 1/4 cup olive oil, t more teaspoon of baking powder and 1 teaspoon of salt and they 2nd batch turned out way better.
Amy says
Sorry you didn’t enjoy the original recipe. I do mention that these are designed for babies / young children and that is why I haven’t added salt. Salt will def add to the muffin and bring out flavours. Glad your adjustments worked for you 🙂
Flavia says
Great recipe! I made with spelt flour, carrot, chorizo, coriander , olives and tasted delicius!!!
Thank you
Amy says
Loving the sound of your additions – yum!
Lizzie says
Yummed up by my 8 month old. Added some oregano – thanks for sharing the tip that some additional flavour from herbs etc may be needed.
Amy says
Hi Lizzie, so happy your little one enjoyed them 🙂 Oregano is always good!
Kay V says
Hi Amy; Can I use Spelt Flour instead of Plain Wholemeal Flour?
Viv says
Delicious and healthy!
Amy says
Thank you, Viv 🙂
Prudence Williams says
Awesome recipe! Subbed the Greek yoghurt for plain coconut yoghurt (coyo brand is as thick as Greek yoghurt) and used almond milk and omitted the cheese to keep it dairy free. Turned out great! Definitely needs some added salt for our taste, but otherwise perfect! Thank you!
Amy says
Fab! So glad you enjoyed them 🙂
Ann says
Tried this recipe this evening with courgette, carrot sweetcorn and red and yellow bell pepper. I forgot the eggs in the first batch but they were very tasty nevertheless. This is an excellent recipe and I will definirely make it again.
Amy says
Hi Ann, thanks for the feedback. I’m so happy you liked them, even with the missing eggs!
Ann Paterson says
Tried this recipe this evening with courfette, carrot sweetcorn and red and yellow bell pepper. I forgot the eggs in the first batch but they were very tasty nevertheless. This is an excellent recipe and I will definirely make it again.
Rosh says
Do you have a gluten free option
Amy says
Hi Rosh, I haven’t trialled a gluten-free version, sorry. However, if you read through the comments (if you have time) many people have adapted the recipe to suit dietary needs and have written what successfully worked for them. 🙂
Honey Mitchell says
My 9 month old loves this muffin! I use organic rolled oats (grind down to flour in my vitamix) organic coconut milk (because the non-organic ones contain many stabilisers etc.) and chia seeds (in place of eggs when I run out of them). I am happy that my little one enjoys this healthy muffin!
Amy says
Hi Honey, thanks for your comment. It is great to know what ingredient alternatives work well as I am often asked for this info. So glad your little one enjoys them 🙂
Laura says
Just took the first batch out of the oven and tasted one – good stuff! I used 1/4 white wheat and 3/4 whole meal spelt flour and added a teaspoon of salt. I also replaced courgette with red pepper. Made them so that the kids could take them to school for snack time (and me to work!). Thank you for sharing this lovely recipe
Amy says
Hi Laura, thanks for your feedback – so glad you enjoyed them 🙂
Tiffany G says
Has anyone tried flax eggs or flax eggs with applesauce or yogurt (some sort of egg substitute or combination)? We have an egg allergy at home, but would love to try these!
Amy says
Hi Tiffany, I haven’t tried any egg substitutes in this recipe, sorry.
J.T. says
This sounds like a great recipe but I’m a vegan. I will have to substitute a few ingredients to make it a vegan version. Will update how it turns out.
Amy says
Thanks J.T, I’d love to know how they turn out 🙂
Aleksandra says
Just YUMMY! It took me around 30 min in the oven! But it’s absolutely delicious!
Thanks!
Amy says
So happy you enjoyed these, Aleksandra. Thanks for taking the time to let me know 🙂
Kinsley says
Great recipe! I didn’t find that they were too wet or dry at all, but perfectly moist. Yes, some salt and herbs would be a great addition, but my kids prefer things bland as they’re quite young.
Also loving these for myself as an on-the-go breakfast, or easy snack at work.
Amy says
Great! So happy they worked for you, Kinsley 🙂
Matt says
Hi, i’m going to make these for my toddler (and me!), and I’m sure he’d love them, however one small question:
I’m really glad you have a guideline in grams the for the veg etc, but how much is a cup?!
In the UK a cup is 200ml, in the US more like 240 something. Is Australia 250ml?!
Thanks!
Amy says
Hi Matt, thanks for highlighting this. My cup is 250ml. I need to update this on the recipe 🙂
Chantal Easy says
I love them I make them for adults so I use jalapeno corn and add chili powder to them.
Amy says
Loving the addition of Jalapeno – YUM!
LIMOR ALSTER says
Great Recipe for my twins!! and great notes 🙂 super helpful!
I used wholewheat and it did come out quite dense but still tasty
Amy says
Hi Limor, I’m so happy you enjoyed them and found the recipe note helpful. Thanks for taking the time to let me know 🙂
Ritu says
I used the whole meal self raising flour (because that’s what was available in the pantry) and so skipped the baking powder, also didn’t have zucchini so added chopped spinach and sundried tomatoes to the recipe…. in spite of all the changes it still came out delicious!
Thanks a ton for this wonderful recipe and all the tips. I am pretty new to baking and often don’t get the desired results in first few attempts . However this time, it was spot on !
Amy says
Hi Ritu, I’m so happy you enjoyed these. I’m loving the sound of the spinach and sundried tomato flavour combo. Thanks for taking the time to rate and leave a lovely comment 🙂
Kate says
This is a great recipe! I added some salt and reduced the baking powder to 2 tsp and it worked great. I also use half almond flour and half while wheat. I have been making these for about a year. Today I juiced and used the pulp in the muffins. They turned out amazing.
Amy says
Thanks Kate, I’m glad this recipe works well for you. Great to know about the 50% almond flour working as a lot of people ask me if they can use it 🙂
Rachael says
I just made these 20 min after I discovered the recipe because I already had most of the ingredients and they turned out delicious!
Not dense at all.
However I did replace the yoghurt for sour cream because I didn’t have the yoghurt, and I did sprinkled them with a bit of Parmesan before the oven because you suggested to add some salt. So yummy. My husband ate his with cream cheese and LOVED it. Thank you
Amy says
Hi Rachael, isn’t it great when you find a recipe that you already have all (most) the ingredients for?! I’m delighted that you enjoyed them and thanks for taking the time to rate and leave feedback. Good to know about the sour cream sub and the parmesan topping sounds perfect 🙂
Rosina says
I made these today. Haven’t made savoury muffins in years so I needed a recipe. Glad I tried this one. Detailed instructions and tips which I followed. Added salt, pepper, fresh parsley and onion granules to the mix. Left out corn as I did not have any. Turned out nice and fluffy and tasted great. Managed to put some away in the freezer for lunches on the go. thanks for sharing your lovely recipe.
Amy says
Hi Rosina, thanks for your kind comment. I’m so glad you found this recipe and enjoyed them 🙂
Celeste says
Would any type of yogurt work or only greek yogurt?
Amy says
Hi Celeste, I have only tried Greek yoghurt but I believe plain yoghurt would work well too 🙂
Carol says
Do you think you substitute frozen vegetables for the fresh ones?
Amy says
Hi Carol, I have used frozen peas and corn in this recipe but haven’t tried it with other frozen veg. I think it will depend on the vegetables used and how much liquid they will release. Without trialling I can’t say for sure, sorry.
Theresa says
My family loves these so much that I can’t keep them on the bench for a day without them being devoured! Uses up lots of things from our veggie garden and miss fussy pants can’t get enough of them! The best, thank you!
Amy says
This has made my day! So glad your family love them and thanks for taking the time to let me know:)
Brie Morin says
I have modified it to be a Keto recipe.
It’s awesome!
Amy says
Great! Would love to know your modifications 🙂
Kim says
Heya! I’d love to know your keto substitutes too! Thank you.
Kellie says
Best savoury muffins ever. I add extra veggies every time and they are delicious. They are a quick easy healthy snack for morning or afternoon tea at work. Thank you
Amy says
Thanks so much, Kellie. So glad you enjoy them 🙂
Kathryn says
Love this! Made mine mini muffins so I just checked them often. Took about 20 minutes. Has anyone done them as drop biscuits? The batter seemed thick enough but I didn’t try it.
Amy says
Hi Kathryn, glad you liked them 🙂 I’ve never tried as a drop biscuit so can’t say how they will turn out.
Emily says
Made these muffins for the first time (my first time ever making savoury muffins) and they turned out so well!
Instead of using 250g zucchini and 120g carrot, I used 370g sweet potato (just because that’s what I had in the house).
I adapted this recipe for grown-ups and added plenty of salt, black pepper, onion granules and dried parsley. And instead of grating the cheddar, I left it in small cubes and threw in some parmesan too!
Will be having these for my breakfast during the week to avoid the temptation of the bakeries I pass by on my commute. Will definitely make these again and experiment with different kinds of vegetables.
Amy says
Hi Emily, thanks for taking the time to leave your detailed comment. It is great to know what works wells for others. 🙂
Susan says
Sound really good but do you have ALL the weights in grams rather than cups
Amy says
Hi Susan, sorry I haven’t include both. Milk – 125ml, Yoghurt – 65g, Oil – 60ml. Hope this helps 🙂
Carol J says
Disaster I keep making these to have in the freezer but they’re so good, they get gobbled up immediately! Where has this recipe been all my life.
I do them with bacon, feta, spinach, corn and scallions. Delicious!
Amy says
Ha Ha! You just need to make a double batch (or triple) 😉 Thanks for the lovely comment and for taking the time to rate. Loving the sounds of your additions 🙂
Rox says
Can I omit the cheese and it still set OK?
Amy says
Hi Rox, yes you can omit the cheese, it is just for flavour. You will prob need to season more / add herbs etc to add more flavour 🙂
Renee says
I made these muffins, minus the peas… Absolutely delicious… Thank you so much…
Amy says
That is great, Renee – delighted they were a success 🙂
Emma Westwood-Davies says
So delicious, tweaked the recipe a bit. Yummy hot or cold. Still moist the next day. Will definitely be a go to, for a quick snack or lunch box filler. Thank you for sharing.
Amy says
Thanks, Emma! So glad you enjoyed them 🙂
Elise Melancon says
This is excellent! Thank you!
Amy says
Thank you, Elise 🙂
Christine says
Thanks for this recipe. I added cooked leeks and cooked champignons de paris. I left out the corn as I had none to hand, but added cooked lardons of bacon to half the mix (keeping the other half vegetarian). And I slow-cooked cherry tomatoes in teh over for three hours yesterday and I put them in too. But I am using a different oven than I’m used to and these muffins ended up taking over 50 minutes to cook. Or maybe you also used muffin tins that are smaller in diameter to mine.
Amy says
Hi Christine, I am loving the sound of your additions (especially the slow-cooked cherry tomatoes) YUM! I’m not sure why your muffins to so much longer to cook. Did you make 12 muffins from the mixture or were your muffins bigger?
Edyta Daszkiewicz says
Hey! Do you think canned corn could be used as well? I don’t think we have frozen corn in my country (most canned and fresh on the cob) and I would love to make these!
Amy says
Hi Edyta, yes you can use canned or fresh from the cob. Hope you enjoy them 🙂
Anaïs Parsons says
Made those this morning for lunch and they turned out great. My 1o mo and I shared them for lunch. I didn’t have enough cheddar so completed with parmesan instead.
Amy says
Hi Anais, thank you! So glad the recipe worked for you, parmesan would have been perfect in these 🙂
Jo says
We love the muffins! Questions: I left my muffins in an airtight container using the tip you gave us, but the muffins still turned out soggy especially the area where zucchini is. Any tips?
Also, I have lots of friends asking for your recipe after I posted pics on my social media. But they do not speak English. Is it okay if I translate your recipe and post it on my blog? I will put your link on the page and specify that you are the author. Thanks!
Amy says
Hi Jo, Thanks for your comment and I apologise for how long it has taken me to respond. Did you use paper to soak up moisture? I usually freeze them and have never had an issue.
I’m happy for you to translate the recipe, with a link to my post, but ask that you don’t translate all my post information. 🙂
Jane says
I loved this. After reading your notes about it lacking flavour from not having salt I just added some spring onions which boosted it a little. I actually quite like that they aren’t bursting with flavour, it’s a perfect snack that I have to try not to eat all of and leave some for my son! Thank you!!
Amy says
Thanks Jane, great idea with the spring onion. Glad you like them 🙂
Nikki says
What other veggie would you do besides zucchini and I plan to use almond flour. How much would you suggest to use?
Amy says
Hi Nikki. To be honest, I am not sure how almond flour would work. They would probably be more crumbly. If you look through the comments you will see that some people have had success making them gluten-free if that is the reason you wish to use almond flour. If you don’t wish to add zucchini then just add a little more of the other veggies or switch it for something like finely chopped broccoli.
Mel says
I’m going to give this recipe ago for my little boy. He’s dairy free so will be making it with dairy substitutes. I’ll be making them in mini muffin trays, are you able to advise on the baking time?
Amy says
HI Mel, I usually cook mini muffins for around 12-15 mins but I haven’t tried this recipe so can’t say for sure, sorry. I’d check after 12 mins.
Paris says
Have made these for my son for tonight’s dinner , they will be cooled by then how do you recommend warming them ? Thank you
Amy says
Hi Paris, sorry for the late response. I’m guessing I’m too late but you can reheat in the microwave or oven. Reheat at @170C until heated through 🙂
Jenny says
This recipe looks great. Can I add rice bran for a good gf fibre hit? If yes would I need to use less flour? Thanks.
Amy says
Hi Jenny, without trying I can’t say for sure how it would turn out. Sorry. Let me know if you try 🙂
Christina says
I made this gluten free by subbing in gf flour and adding an egg and a pinch of salt. It worked beautifully. My fussy bub loves it. I think I’m going to make more and maybe get a bit more creative with additions.
Amy says
Thanks for the feedback, Christina. Love that gf flour works great in this recipe 🙂
Marie says
I only had a zucchini and carrot, and replaced flour & baking powder with gluten free pancake mix. Also replaced milk with soy milk, and Greek yogurt with soy yogurt (I’ve been trying to cut down on gluten and dairy for about a year now) They turned out great! My 9 year-old daughter also loved them. Thank you for the recipe.
Amy says
Thanks for your feedback, Marie. I’m delighted these worked out with the gluten free/dairy free alternatives. This is always good to know for if other people ask. Thanks for taking the time to let me know 🙂
Emma says
I made these using flaxseed ‘eggs’ and they worked brilliantly- so great to find a wholesome savoury muffin recipe that me and the baby enjoy! Also used mature cheddar and found it made them very flavoursome (and not missing any added salt). Thanks so much for this recipe, and all your helpful recipe notes. Will be making loads more of them!
Amy says
Thanks Emma, so glad that both you and baby enjoyed the muffins and thank you for taking the time to leave a lovely comment. I hope you find many more recipes to enjoy 🙂
Jessica says
My son cannot have dairy, so I subbed out the Greek yogurt for Almond yogurt.
Is the cheese necessary to bind the batter? I want to make them now but don’t have any soy cheese.
Amy says
Hi Jessica, No the cheese is just there for flavour. I’d add some herbs/seasoning to give the muffins more flavour. Hope they work for you 🙂
ebony says
me too! glad there are some mums sharing the expirience.
Charlotte James says
Thanks for the recipe, really tasty. My little one loves them and that she could whizz up all of the veg. Will be making more of your recipes x
Amy says
Thanks, Charlotte! I love that your little one loves them. I hope you find many more recipes to enjoy 🙂
ebony says
i love this recipe lol thanks bae xxxxx
ebony says
aye lol
Chantel says
Perfect for little toothless mouths. My boy is 10 months old (no teeth yet) and he really enjoys these. Mr Independent just has to feed himself!
I did make a few small changes to suit us. I swapped the milk and yoghurt for buttermilk and added shredded ham, basil and oregano. I also only used carrot.
Yes, they are bland but babies don’t have a developed palate yet and their sodium intake should always remain as low as possible. Besides, they get sodium from breastmilk/formula. I added herbs to help build flavour.
Amy says
Thanks, Chantel for your thoughtful comment. So glad your little one enjoys them 🙂
Lucy says
Hi,
Once the muffins are made, how long will they last for and how should we store them?
Thanks
Amy says
Hi Lucy, Thanks for reaching out and sorry it has taken me a day to respond. If you look above the recipe card, in the post, there is a section on storage (How Best to Store Savoury Muffins) I’ve detailed how to store them / freeze them etc. Let me know if you need any more info 🙂
Anna Lawrence says
Thank you so much for this great recipe! Have made it a few times now and my 1 year old loves these!! And I love that they are packed with goodies & don’t have added salt. 🙂
Amy says
Thank you so much Anna, I’m so happy your 1yr old loves them – thanks for taking the time to let me know 🙂
Katherine says
Loved the recipe, they went down a treat in my house! Thank you. I replaced the plain yogurt for honey flavoured yogurt as others had suggested and they turned out great! 🙂
Amy says
Thanks Katherine, did honey yoghurt make them taste sweet?
Katherine says
No, I wouldn’t say they taste sweet, but it does avoid the need for any salt. Though the honey flavour in the yogurt was quite mild 🙂
Ann says
Made these muffins today for my one year old grandson. Added a little salt, used whole wheat spelt flour and sprinkled a little grated cheese on top. Lovely texture and flavour and very yummy warm from the oven with a little butter. Bubby really enjoyed his muffin and I will freeze the extras for his lunches. I used frozen peas and corn straight from the freezer and squeezed liquid from the carrot and zucchini (used liquid in Applesauce Chicken Meatloaf that I was also making for baby).
Amy says
Thanks for the feedback Ann, what a great Grandmother you are! Love the sound of the chicken meatloaf too 🙂
Laura says
These are actually the best vege muffins I’ve ever made.
I used plain white flour as I’d run out of wholemeal. I added about 1/2 tsp black pepper to the dry ingredients.
For the veges, I put corn kernels, spring onion, zucchini and carrot in the food processor, then salted them to draw the moisture out. After I squeezed out the juice I left them in th fridge overnight (only because I ran out of time to actually make them yesterday). I also sprinkled a little bit of cheese on top of each one after I’d put the batter in the muffin tray.
Next time I think I’ll add a bit more pepper and use stronger flavoured cheese.
I wish ij could add a picture here as they look wonderful too.
Amy says
Thanks for the high praise, Laura! I’d love to see a pic – you can email me [email protected] or tag me on Instagram @healthylittlefoodies 🙂
Lina says
Absolutely amazing! My daughter ate 5 of them. Sooo delicious! Thank you!
Amy says
Brilliant! So glad she liked them and thanks for taking the time to let me know, it means a lot to me 🙂
Katy hamilton says
Hi thank you so much for this recipe.. my boy LOVES them!! Katy xx
Amy says
Hi Katy, Glad he likes them! Thanks for taking the time to let me know 🙂
Deepa Devi says
Such a wonderful recipe .
Any suggestions on what to replace egg with in this recipe,?
Thankd
Amy says
Hi Deepa, I haven’t tried an egg substitute in this recipe, so can’t say for sure. I would try a flax egg (1 tbsp flax seeds mixed with 3 tbsp water stirred until it thickens) 🙂
Naoko says
These muffins look really good!
I want to freeze these muffins for later. When packing them for lunch, would you thaw/reheat and then pack them?
Thanks!
Amy says
Hi Naoko, I usually pop them in my sons lunchbox frozen and they are defrosted by lunchtime. They are happy to eat them cold. You can defrost before popping in the lunch box if you prefer. 🙂
Julia says
Do you thaw them in fridge or in room temperature? And do you start thawing them the night before or the morning of? Thank you!!
Amy says
Hi Julia, thaw them at room temperature or you can heat from frozen in the microwave. 🙂
Andy says
Not really impressed with the recipe. It was rather bland and there was no chance our 2 year old would have liked them. We had one with partner and the rest were goodbye…
Amy says
Hi Andy, sorry you didn’t enjoy the muffins.
Alison says
Made a few changes but they still turned out really tasty! Didn’t have any courgette so added extra carrot and sweet corn. Used gluten free plain flour and dairy free creme fraiche (for intolerances). Also added some paprika and pepper for flavour. I imagine blander is better for baby led weaning but my little man is nearly 4 so up for a bit more. Will definitely be making again.
Amy says
Thanks, Alison for taking the time to rate and comment. Paprika would be great in these 🙂
Carolina Winter says
Hi Amy, thanks for sharing this recipe. I want to make this for my daughter but she is lactose intolerant. The cheese, the milk and the yogurt I will be substituting for lactose free. However, will the quantities change? Also if I want to take out the yogurt will I need to add extra of something? Thanks
Amy says
I think the quantities would be the same. You can replace the yoghurt with olive oil. Without trying though, I can’t guarantee how they will turn out, sorry.
Alison says
I was just leaving a review about this. I made them today with lactofree milk, cheese and creme fraiche (in place of the yoghurt) and they turned out really tasty. I used the same quantities, except maybe a bit more cheese because lactofree definitely doesn’t taste as strong as regular cheddar!
Amy says
Thanks for the feedback, Alison. It is always good to know allergy friendly suggestions, glad they worked out for you. 🙂
Esther says
Can you make these muffins with whole meal self raising flour . Do you need to adjust anything ?
Amy says
Hi Esther, if using self-raising flour you won’t need to add the baking powder as it already has it mixed with the flour. I’ve never tested the recipe using self-raising but I suggest you keep the same recipe but just miss out the baking powder 🙂
Nicky says
Thankyou for the wonderful recipe Amy. I love baking and keep trying new recipes. I made these muffins today and used spinach instead of zucchini. Also used the juice I squeezed from the carrots. Muffins turned out really soft and tasty. Added some salt, chilli flakes and Italian herbs. My husband is my biggest critic and I’m really glad that he loved these. A big Thankyou to all the people who give their feedback. It really helps.
Amy says
Hi Nicky, delighted you liked them and they even passed the husband test! Glad reader comments are helping others out too 🙂
Jayme says
Made these for a Mother’s group meet up – put a little less cheese so the bubs could have them and swapped our peas for some mushroom, added some mixed herbs and they turned out perfectly! Will definitely make again! Thank you!
Amy says
That is great, Jayme. Delighted they worked for you – love the sound of mushroom in them 🙂
Nieke says
Swamped the milk for 30ml of water and did not remove the juice from the vegetables. Worked like a charm, and my 8 month old loved them!
Amy says
Brilliant! Thanks Nieke 🙂
Tania says
I made these with gluten free flour, kumara, carrot, brocolli, bacon and cheese. I didnt have yogurt so I put cream in instead because I couldn’t think of anything better to substitute it with. They turned out beautifully! Thanks for the recipe
Amy says
Thanks Tania, good to know that your substitutions worked well. Delighted you enjoyed them 🙂
Tara Craig says
My 11 month daughter loves these.
I have made them using a combo of courgette carrot and butternut squash as well.
Also did try them gluten free. Not as light but still tasty for all of us.
Great recipe thanks
Amy says
Hi Tara, thanks for your feedback. I must try butternut squash next time 🙂
Sindhu says
Can this recipe be used with wheat or whole wheat flour?
Amy says
Yes 🙂
Elaine Carmichael says
I was looking for a recipe in which to place spinach and grated carrots. So, I adjusted the recipe by putting 1 c. spinach and 1 c. grated carrots. No other veggies this time. Instead of milk and Greek yogurt, I used 3/4 c. whole milk Bulgarian yogurt. For the flour, I used a new one by Bob’s Red Mill: 1-for-1 gluten-free baking flour blend. I added 1 tsp. sea salt and 2 T. flaxseed meal. They were delicious! I did have to bake them 5-10 minutes longer. They also needed more salt. When hot, I cut the ones we were eating I half, melting butter on them and sprinkling a little more sea salt on them.
I have a 19-yr old son with severe autism who is non-verbal and has always been a very picky eater! So, trying these today, I was thrilled he ate two!! He doesn’t eat veggies. This was another attempt at getting him to eat veggies! Hoping he will eat them more than just this once.
By the way, I liked seeing that you are creating recipes for nursing moms, baby-led-weaning, and toddlers on the run! Those days are long over for me and our six children, but I continue to try new ideas for our youngest. Thank you!
Elaine
P. S. My oldest is Amy. She’s the mommy of my 7-yr old granddaughter.
Amy says
Thank you so much for your kind comment, Elaine. I’m so happy that these worked for you and your son liked them 🙂
Lauren says
Should the dough be quite dense? It seems like I’m missing a lot of liquid, but I’m not. Only thing is I reduced amount of cheese. I don’t know why I can’t get your recipes to work
Amy says
Hi Lauren, no they shouldn’t be dense. Were you careful not to overmix the mixture?
Maggie says
I made these as per the recipe and added some chopped basil. They were a little bland for my but my 11 month LOVES them. She gobbles them up meal after meal! Once we get through our frozen stash, I’ll definitely be making them again.
Amy says
Hi Maggie, that is great! Thanks for the feedback 🙂
Andrea W says
I LOVE these muffins. They are delicious, and I can eat veggies while still enjoying a muffin! I make them for family gatherings and for easy snacks at home. They are always a hit! They are great to pull out of the freezer and take to work with me when I am in a hurry. Very filling!
Amy says
Hi Andrea, thanks so much for taking the time to leave a lovely comment. So glad you like them 🙂
Maggie says
I did this as directed, only adding some fresh basil. While I thought they were pretty bland, my 11 month old has been gobbling them up! Great healthy way to get veggies in and super transportable for when we’re on the road.
Amy says
Thanks Maggie, glad your little one enjoyed them 🙂
Emma says
I love this recipe, so easy to make and such a good lazy lunch to get out the freezer for my little one.
I added some cooked and chopped up cauliflower and broccoli and as I didn’t have any cheddar cheese I just used a little grated Parmesan cheese instead.
I know people have commented about the lack of salt but that’s why I like your recipes, these are for kids not adults. Keep up the good work
Amy says
Thanks Emma, that means a lot 🙂 Glad you enjoyed them
Melanie says
Yum!! Thank you. I love this recipe. This is a wholemeal flour recipe that works. I didn’t add anything and found them very tasty.
Amy says
Thanks Melanie! Glad you liked them 🙂
Diana says
I tried a modified version of this: I don’t put peas and corn.
I have made it with and without cheese.
I don’t add any salt. I add oreganos.
I don’t miss the salt when I add oreganos. The cheese makes it better but in my view less healthy.
Overall it’s a great recipe. Squeezing the carrot and zucchini is really important! Thank you for the tip!
Amy says
Great, Diana. Glad you enjoyed them 🙂 Thanks for your feedback 🙂
Jenny says
I have made these several times over the last couple of years and they always work out well for me, following the recipe to the letter. Never dense, nor tasteless. I’ve made them in several different countries, with different humidity levels, ovens and flour variations (including the mentioned courser UK whole meal). I make them for me (an adult) and I find them so moreish I struggle not to eat them all as they cool down. Exactly what I wanted from a vegetable muffin recipe – a tasty snack without sugar that has good nutritional value. I see these comments and I can never understand them and felt I had to say something to deter others from modifying the recipe unnecessarily. Occasionally I add some fresh parsley if I have some extra to use. I find the recipe usually makes more than 12, so I may be filling the cups slightly less than intended.
Amy says
Thanks so much for taking the time to write this comment, Jenny, it means a lot. I’m delighted that you like them 🙂
Belinda says
I love this recipe, I add some chilli flakes and fresh herbs and the muffins are wholesome, rustic and healthy, I freeze them when cold and take one out for breakfast as needed. A nutritious way to start the day ! Thank you Amy
Amy says
Loving the idea of adding some chilli flakes, will be trying that for sure next time. Thanks for your feedback, Belinda 🙂
Katie says
Love these! Thank you for including freezing and storing tips. Subscribing now for BLW ideas 🙂
Amy says
Hi Katie, So glad you like them and thanks for subscribing. I hope you find many ideas 🙂
Emy says
We really like them,,made first bunch of them and fall in love with them we are using same vegetables just add pinch of sea salt and bit of dried origano really tasty even my husband love them,my son love them for the school and my 2 year old daughter for lunch or snack perfect and also I used plain flour didn’t have any other in pantry so I just go with what I got 🙂 thank you for idea will continue to make them and try other vegetables
Amy says
That is great, Emy! Thanks so much for taking the time to rate and comment 🙂
Alex says
Hi,
Just made these now for my eight month old – she loved them.
There are a lot of comments here about them being bland but I think people just need to use common sense when it comes to seasoning and also, bland is fine for kids! They don’t need much salt anyway.
Thanks for the recipe 🙂
Amy says
Thanks, Alex! Delighted that they got the seal of approval from your eight-month-old! Thanks for taking the time to comment 🙂
Liliana says
I tried these, but changed a few things, instead of peas and corn, I added bell pepper and cooked down mushroom and spring Orbison before adding to the misture.
I also used just a bit of mozzarella grated cheese. As comments had said thy found it bland or dense, I added fresh chives finely chopped and nutmeg. I also baked them with one part plain flour one part wholesale spelt flour. Turned out great. Thanks for the recipes. You have made my life so much easier, with a very fussy baby that won’t eat anything they can squish in their hand!
Amy says
Thanks for sharing, Liliana. Feedback like this really help me and also other readers. It is great to know what worked well for you 🙂
Kelly says
Made these today and they were yum! Super soft and fluffy – great texture – and lovely mild savoury taste. I used wholemeal self raising flour instead of plain flour and baking powder as I didn’t have wholemeal plain flour on hand. Worked a treat as far as texture goes. Just added a bit of salt and pepper as the comments suggested but otherwise followed the recipe as is. Loved it, thank you 🙂
Amy says
Thanks Kelly, so happy the recipe was a success for you. Thanks for letting me know 🙂
Beth says
I am so happy with this recipe! My daughter has an egg allergy and I have tried a lot of savory muffin recipes over the years and these ones worked the best so far. I substituted the egg with egg replacer & also only had natural yoghurt in the fridge instead of Greek. All of my kids were happy to eat them and loved how plain and light they tasted. Thank you!
Amy says
Thank you for your kind comment, Beth. I love that these worked for you, even with an egg replacer. Even better that all your kids liked them 🙂
Alexandria says
I really like the idea of these. I made them this evening but I had to use almond milk and vegan egg substitute and vegan shredded cheese because my son is allergic to dairy and eggs. I did add 1 tsp of salt and some thyme for flavor. I cooked it 35 minutes as it was still raw in the middle at 25 minutes. Unfortunately, these never rose. They are still in the same shape they were in when I plopped them in by the spoonful. I think they taste good but I would have liked them to rise a little. Any tips that might work next time? I made sure not to over mix.
Amy says
Hi Alexandria, What did you use as the egg substitute? I’m presuming that this may have been the issue, perhaps experiment with other egg substitutes? You can replace the Greek yoghurt with olive oil, I have tried that and it worked well. Unfortunately, I haven’t experimented with different egg substitute so can’t give you any more help, sorry.
Kate Owens says
Hi Amy. Love this recipe but I’ve never really understood the cup measurement thing – what would the grams be for the ingredients that don’t have the grams equivalent next to them? Thanks in advance!
Amy says
Hi Kate, sorry about that – I usually try to add the cup and metric measurements. I’m not sure why I only did half the recipe, I will need to update that. Use 125ml of milk, 60g of yoghurt and 60ml of olive oil.
Kate Owens says
Thanks so much for the reply – I’m going to make these tomorrow for my one year old little girl! Happy New Year to you! X
Elephantgirl says
Has anyone tried to adapt this to suit a dairy and egg free diet? My toddler has intolerances to these and I’m desperate to find a muffin recipe where it include vegetables because he’s so picky! Thanks!
Amy says
I haven’t, but lately I have had so many requests for egg and dairy free recipes. I plan to develop more in the new year and a veggie muffin is on my list. Sorry I can’t be of more help just now.
Taryn says
I just made these and I think they are delicious and they turned out perfectly. I used regular flour as that’s what I had in the cupboard. I added 1/2 teaspoon of Keens Curry powder and about 1/4 cup (maybe less) of grated Parmesan (in addition to the other cheese). I used red capsicum, chopped baby spinach, corn and carrot as my veggies. Haven’t tried them on Miss One yet, but if she doesn’t eat them, I’m more than happy too (as is hubby)!
Amy says
Thank you so much Taryn. I’m loving the addition of curry powder and will be trying that the next time I make these. Hope Miss One enjoyed them 🙂
Anne says
I made this today and it was perfect! My 9-month old loved it! This will be my go-to veggie muffin recipe. Thank you for sharing!
Amy says
Thanks Anne, delighted that your 9month loved them! Thanks for taking the time to let me know 🙂
Jess says
Yummo, I used spelt, an exact exchange, added 2 generous pinches of salt, 50g Parmesan and 70g cheddar, and a generous sprinkle of mixed herbs. I also used my red and green capsicum that needed using up instead of corn.
Thanks for sharing amy
Amy says
Great! Delighted that you enjoyed them, thanks for letting me know 🙂
Justyna says
I made these today and my 9 month old loved them! I did add 1/4 tsp of salt and replaced 1 cup of white flour with whole wheat. These muffins remind me of scones. I had to bake them for 35 min but they turned out great. Thanks for an awesome recipe:)
Amy says
Justyna, thanks for your feedback. Delighted they turned out well for you 🙂
Sam says
Hi there, these look great but is there a substitute for the Greek yogurt? My son has a cows milk protien allergy, so we use formula in place of milk, but also can’t use greek yoghurt? Any suggestions? I think there is a coconut yoghurt (have not tried yet), that may work?
Thanks in advance!
Amy says
Hi Sam, you can replace it with olive oil, I haven’t tried coconut yoghurt in this recipe so can’t say how it would turn out.
Sandra says
I made these today. I used one cup of SR flour, and one cup of Plain flour. I added salt, dried basil, a tablespoon of sugar, and a generous teaspoon of curry powder. I used cheddar cheese and parmesan. I didn’t add yoghurt, only because I didn’t have any, nor the bicarb soda. I scooped mixture in to muffin tins and it turned out pretty good. I served it with a bit of butter on top. My 3 yr old loved it.
Amy says
Thanks for your feedback, Sandra. Glad your 3yr old liked them. Like the sound of some curry powder in them 🙂
G says
I just made these hoping it would be a “somewhat” healthy way for me to get my 5, 3 and 2 yr old to eat some more veggies. They did like them and I am not a fan either. I added just a touch of salt to the flour mix before adding the dry to the wet. I don’t know how you got the dry to stir in enough with just 10 strokes.. i tired not to mix too much like suggested but ended up with flour on the top of a lot of my muffins and they came out tasteless. I am not a person that needs heavy salt in food, I appreciate the natural flavour of vegetables, but you had no salt on you ingredients list. Salt enhances flavour. I even triple checked to make sure I didn’t just miss that on the list. But no, no salt… or pepper. It’s a shame because now we have to smother them in ketchup (for the boys) and marinara sauce for me and my husband to have any flavour.
Amy says
Hi G, sorry these didn’t work out for you. I didn’t add salt as a lot of parents who do baby-led weaning use my recipes. Perhaps I should mention this though and suggest adding salt if making for older kids. Herbs are another great way to add flavour. I wonder if your cheese wasn’t as strong as mine, I found that it provided flavour but I do buy strong cheddar cheese, a mild cheese won’t have the same flavour profile.
Zrinka says
Can I put regular yogurt instead of greek yogurt
Amy says
Hi Zrinka, I have only tried Greek yoghurt in this recipe but I think regular plain yoghurt would work well.
Kate says
Do does sour cream.
Bernadette says
Thanks for the recipe,they’re a big hit for breakfasts and snacks!
I’ve successfully made them dairy free and still fluffy and tasty, so thought I’d share my substitutions to help any other df bakers 🙂
I used 1/2 cup mayo, 3/4 cup plain coconut yoghurt, 1/4 cup nutritional yeast, and 1/4 cup unsweetened almond milk instead of the cheese, greek yoghurt, and milk. I also added a tsp of veggie stock powder, 1/2 tsp garlic powder, and a tsp of dried oregano for flavour. So yummy!
Amy says
Thanks for all your recipe substitutes, I know that it can really help others. Glad they were a hit for you 🙂
Nayia says
I would like to know how much to fill up the muffin pan with batter.
Thank you!
Nayia
Amy says
Hi Nayia, the recipe will fill 12 muffin sections. I filled pretty much to the top (there is a picture above.) Hope this helps.
Kris says
After adding black pepper, green onion, and a dash of red chili flakes, these were perfect for breakfast! I cut one of these in half, stuck an egg in the middle and had a nice quick breakfast sandwich !:-) Thanks for the recipe!
Amy says
Thanks Kris! I’m loving the sound of an egg in the middle of these – delish!
Apeksha says
I’m so glad I found this recipe and tried them – they were fab!
I used half self-raising flour and half rice flour, added some salt, pepper, mixed dried herbs & a little bit of liquid from a jar of jalapenos. . The texture was lovely – really light and fluffy.
Having been poorly over the last couple of days, my little one managed almost a whole one – yay!
I’m thinking of trying caramalised onion and goats’ cheese next time. And maybe some with feta and some kind of vegetables (spinach, pepper?). Got to get the cheese in, right!?
Thank you for sharing – I’m now going to go browse some more of your recipes!
Amy says
Thank you! So happy you enjoyed them and I am loving the sound of your variations….yes cheese is always good!
Hemma Patel says
Hi Amy, I tried these and they were a great snack for my little girl. I can’t wait to try out some of your other recipes. Thanks!
Amy says
Thanks so much Hemma, so happy your little girl enjoyed them 🙂
Kristen says
I used leftover butternut pumpkin finely diced in my food processor – excellent! I subbed applesauce for oil and wasn’t disappointed 🙂 Thank you!
Amy says
Brilliant! Thanks for your feedback, Kristen, and for detailing your substitutions. So glad you liked them 🙂
Erica says
These were delicious! I added a tablespoon of fresh dill, a tsp of salt and a tsp of garden seasoning. SO GOOD! Thanks for the recipe
Amy says
Sounds delicious! So glad you liked them 🙂
Chantal says
Just wanted to say I tried theme and love them. I tried with regular white flour and whole wheat. I also played with the recipe. I use the President Choice frozen corn with jalapeno, added chili powder and Kirkland crumbled bacon. Delicious. Next time will try other cheeses. Thanks for the great recipe.
Amy says
Thanks Chantal, so happy they were a success for you 🙂
April says
Hello all,
Just finished baking these. My LO is dairy free and I am gluten free so I substituted for gf flour and added 1/4 cup ground flax. I used almond milk and coconut yogurt. No cheese and a little bit of basil and garlic powder (a pinch). I also used a frozen veg mix with carrot, peas, corn and beans and added some extra fresh grated carrot. Rinsed and dried them then chopped them up finer in the food processor. Sprinkled a bit of salt on top. I tried not to mix much, but not sure how well I did on that.
Final verdict … Fluffy and moist! But does need a bit more flavour. I will mix in salt and more seasoning next time. Overall I really like them! The salt sprinkled on top helps but I think mixed in will be better. Maybe a bit more veg too, which will add extra flavour. I think this recipe will be a good base for a fruit and veg mix as well.
Thanks for the recipe!
Amy says
Hi April, thank you so much for your detailed feedback. I often get messages from people who have children that are dairy free / gluten free so it is so useful to know what has worked well for other readers so that I can give suggestions. Thanks again for taking the time to rate and give feedback.
Suzanne Burke says
These were a hit with all my boys, including my husband. Tasty and easy. Thanks for the storage tips too.
Amy says
Thanks Suzanne, glad they were a hit all round 🙂
Ann says
Thanks for sharing your creation. I made these using a combination of 1 cup Cauliflower flour, 3/4 cup almond flour and 1/4 cup coconut flour. Threw carrots, zucchini, broccoli, cauliflower, kale, chard, baked sweet potato, mushrooms, corn, cilantro and parsley in the food processor, and added some cooked millet in for crunch. Clean out the fridge muffins…Delish!
Amy says
Hi Ann, thanks for your feedback and info on your alterations. It is always good to know what variations work well! Love the name “clean out the fridge muffins”. My Mum used to always make “clean out the fridge soup” and we loved it as kids!
Jess says
Can you sbusitute the veg fir greens. I am doing keto and cannot have corn or other high carb veg. Also would almond flour work instead?
Amy says
Yes, you can switch the veggies. I’ve never tried making these with almond flour so can’t say how it would work.
Camilla says
I just made these for me and my nine-month-old son and they turned out great!
If my son wasn’t eating with me I would probably ad some salt, but apart from that taste and consistency are very nice.
I used plain spelt flour and due to not having corn doubled the amount of peas, worked great anyways. I will make them again for sure! Thank you for the wonderful recipe.
Amy says
Thanks Camilla, so happy they were a success for you. Thanks for taking the time to give feedback and rate 🙂
Stacey says
Hello from Malta!
I made these for my 1,5 year old today.
I halved the recipe:
Used a mini muffin tray,
Baked for 15 mins.
Beg used: zucchini and carrot only (added a bit more to make up for the lack of peas and corn)
Used normal 10% fat (full fat yogurt)
Added a sprinkle or 2 of mixed herbs and a dash of salt.
They are delicious!
I used a mini mi
Amy says
Thanks Stacey, so glad they worked well for you in a mini muffin tray. I keep meaning to make mini ones for lunchboxes. Thanks for taking the time to comment 🙂
Tara says
I found the notes. It’s in the open your eyes section…. lol
I’m braving the recipe with self raising as it’s all I have.
Amy says
Hi Tara! Glad you found the notes, hope you liked them?!
Tara says
Hello Amy, I can’t find where the ‘note 1’ is. I only have self raising flour and I’m looking for the notes referring to the flour. Cheers:)
Aleksandra says
They came out super soggy and underbaked…had to throw away whole batch. I was so excited to give them a try but turned out a complete fail. Is there something I did wrong? I followed the recipe to the T with one exception I subbed the wholemeal flour for AP flour. Thats it. I don’t know what went wrong?
Amy says
Hi Aleksandra, I am sorry you didn’t have much success with the recipe. To be honest I have had very mixed reviews with this recipe. Although I have had a lot of positive feedback I have also had comments from those that didn’t have success with the recipe. Some saying that they are too dry and others saying they were too stodgy. I am not sure what could have gone wrong,(except from the comments I mention in the recipe notes). Did you squeeze the liquid out of the vegetables?
Sarah says
I also got soggy, oily muffins and had to throw away the whole batch. Wish I read the comments first!
Amy says
Hi Sarah, Sorry you didn’t have success with the recipe. I’m trying to think where it could have gone wrong for you. Did you squeeze the liquid out of the vegetables? Did they sit in the muffin tray for long after you cooked them? Did you follow all my cooking tips? I have over 240 comments on this recipe, and overall they are more positive than negative with a 4.5 average star rating.
Sharon says
This is a fabulous recipe. Ibaked in mini muffin tins and took to work for a.birthday morning tea. It made 30 tasty little bites and I added a dish of butter for those that wanted a little extra. I didn’t have yoghurt so added sour cream.
Amy says
Brilliant, thanks Sharon! Glad they were a success 🙂
Fransis Holly says
Can i use self raising whole meal and omit the baking powder? Would that work ok
Amy says
Hi Fransis, that should work 🙂
A says
I substituted chopped spinach for the peas and corn, and my 10 month old loved them. They did end up quite dense, as other commenters have mentioned, but were tasty all the same. They don’t make much mess and would be great for a picnic.
Amy says
I love the sound of spinach in these! Thanks for your comment and feedback 🙂
Rachael says
I just took these out of the oven and they are light and fluffy BUT had way too much flour so I added an extra egg and a little more yoghurt. I also added garlic and dried Italian seasonings as my toddler hates bland food! They smell great!
Amy says
Hi Rachael, Thanks for the feedback. I’ve never had an issue with the flour ratio but I’m glad you managed to resolve it with an extra egg. Italian seasoning would be lovely in these muffins 🙂
Amanda says
HI Amy,
Is Plain Wholemeal Flour the same as Whole grain or whole wheat flour? Here the US, i haven’t really seen wholemeal flour.
Amy says
Hi Amanda, sorry for the delay. Yes, I think it is the same as white whole wheat flour. You can also use all-purpose or a mix of all-purpose and whole wheat.
Annie says
Hi! I’m really looking forward to making this for my extremely fussy eater. I was wondering if using self raising wholemeal flour would be the same as the plain wholemeal flour with baking powder? Thank you x
Amy says
Thanks Annie. Yes, that should work well. Where are you based? Please read my notes on the flour. You may wish to mix the wholemeal with plain flour.
Annie says
Thanks Amy, I’m based in Sydney, but originally from UK where I’d be using self raising flour more often for muffins and cakes 🙂 I’ve just read your flour notes, really useful thank you!
Amoolya says
Hi, I just loved this recipe coz my 1 and half-year old son doesn’t eat veggies. He loves bread and cheese and this is a clever way of incorporating his veggies as a snak. However, I have had a bit of trouble with the baking. I tried this twice but in a loaf pan. Kept it for 10 mins longer but it hadn’t cooked completely in the center. I thought it was because of the cheese but to be on the safer side, I sliced it and baked it on the tray for another 10 mins. How long do you think I would need in a loaf pan?
Amy says
Hi Amoolya, I have never tried this recipe in loaf form (but I’m loving the sound of it). If I was baking as a loaf I’d probably reduce the temp to 170c/300F and bake for longer – around an hour. I’d check after 50 mins, if a toothpick comes out clean then it is done. Hope it works for you, please do let me know 🙂
Sonja says
Hi what age are these appropriate for? I have a 3 year old (fussy eater) and a 8 month old who eats anything. I’d like to feed them the same foods during mealtime if I can. Thanks
Amy says
Hi Sonja, My youngest did baby led weaning and I would have happily given these to him at 8 months. He was only offered real food and wasn’t used to swallowing purees. It all depends on how much experience your baby has had with finger foods but there is nothing in the recipe that a baby can’t eat. You may wish to reduce the cheese to lower the sodium content but if you do that I’d definitely add some more spices/herbs to give them more flavour.
Jessica says
Do not try theese, they taste very very bad and look disgusting my kids hated them. I was scared to give it to them. EWWWWWWWWWWWWWWWWWWWWWW.
Amy says
Hi Jessica, I’m sorry you didn’t have much success with the recipe. What was wrong, the texture or flavour? Maybe it is just a quick fix, if the flavour was a little bland then try adding some more cheese or herbs. If the texture was wrong, perhaps it is the flour. Maybe try plain flour if that is what you are used to more? Did your kids try them? I’m a little confused because you said you were scared to let them try the muffins but you also said they hated them…? Maybe they could sense that you were scared to let them try them. If I was offered something that someone obviously wasn’t keen on then I’d be wary and probably not like it. Kids pick up on these things!
Katie says
These just came out of the oven, and I’m already on my third! I used carrot, tomato, chives, and some shredded ham in mine and they turned out great – good flavour, and the right amount of saltiness from the ham. They’ll be a perfect snack to take to uni this week, and I’ll definitely recommend them to my sister for her little one! (They’re also a fantastic use of the wholemeal flour that was purchased by accident last month! Haha 🙂 )
Amy says
Thank you Katie! You have made my day 🙂
Sara says
I just made these and they are delicious. I added in 1/4 of the vegetable juice from the carrot and zuccini and 1/4 milk in there, instead of 1/2 cups of milk and they came out amazing. I used all purpose flour and no baking soda (the all purpose flour in my country already contains baking powder) and they were soft and fluffy. I am definitely making these again.
Amy says
Thanks Sara, delighted that you liked them. Thanks for detailing your variations, it really helps others 🙂
Jessica says
These turned out well. I swapped the yoghurt for chutney to give them more flavour. I also didn’t need to squeeze any juice from the veggies as they seemed pretty dry. Had to add a little more milk, mostly because my toddler ‘helped’ with the flour haha. Thanks for the recipe.
Amy says
Love the sound of the chutney! It would add a nice flavour. Glad they turned out well for you 🙂
Juliet says
Neither our one-year old nor we are big fans of the muffins. They taste rather bland.
We think this recipe will appeal more if it makes use of some spices and aromatics to enhance the flavor. For instance by adding a dash black pepper and some sautéed shallots/ green onions and garlic, the muffins will have a some savoury & sweet notes, while still keeping them very healthy.
Amy says
Hi Juliet, sorry you didn’t have success with the recipe. I love the sound of your recommendations, definitely worth a try 🙂
Sarojini says
Hi Amy. Tried this last night. It was just yumm. I prepared using whole wheat flour. Thanks for sharing healthy recipes.
Amy says
Thanks Sarojini, so happy you like them 🙂
Tanu Agarwal says
hey….in this we need to squeeze out apple juice ?
Amy says
Hi Tanu, you squeeze out the juice from the vegetables 🙂
Laura says
Hi Amy,
I baked these for my baby last night and they turned out beautifully! I used whole wheat flour and had no issues with density. I didn’t take the time to squeeze out all the liquid; rather I added 2 tbsp chia to soak it all up.
My baby loved them this morning!
Thanks for the recipe!
Laura
Amy says
Thank you Laura, I’m so happy they worked well for you. I love your chia seed idea. Thanks for taking the time to comment and rate 🙂
Renee says
Hi there, thanks for posting this will try this weekend.
Once defrosted do they need to be warmed up or can be eaten cold? As sending with my son to daycare.
Amy says
Hi Renee, My two are happy to eat them cold. 🙂 Hope you enjoy them!
Matilda Goransson says
Doing these for a school project where we are supposed to make a difference in our community, going to serve them to homeless people. Thanks for making this recipe!
Amy says
I love this! Such a lovely thing to do, hope they go down well!
Stefanie Brentnall says
I have just made these and they smell so yummy. I get what people say about lacking flavour but I was kind of looking for that as I have a toddler who has gone off veg and was looking for something to see if we can change this.
I am in the UK so I used self raising flour. They’re a little sticky in the middle and took a long time to cook! Considering I don’t bake I am quite happy with them. Let’s see if the little one agrees when she wakes up!
Thanks for the recipe!
Amy says
Hi Stefanie, thanks for your feedback – how did they go with your little girl? Fingers crossed she liked them!
Catherine says
These were delightful! Made with plain flour and doubled the cheese content – absolutely devine in flavour. Texture was spot on too, moist and fluffy (I folded the flour in as advised which no doubt helped keep it light). Thank you.
Amy says
Double cheese – YUM! Glad you enjoyed them, thanks for taking the time to rate and comment 🙂
Ana says
I made this muffings today. They look and taste amazing. I didn’t have any yogurt and added some Philadelphia cheese.
I was unsure about the texture and cooked them in two batches incase the first batch was to dry but not it came out perfect.
Thank you Amy for this lovely recipie x
Amy says
Hi Ana, thanks for your feedback. Loving the sound of Philadelphia in the muffins!Yum!
Lynn says
I made these with half white all purpose flour and half whole wheat flour. I didn’t have any zucchini on hand, so I added a bit more carrot and some red bell pepper, along with the frozen sweet peas and corn. I will admit that they are a tad bland without seasoning for my liking. BUT, my 14 month old LOVES them! Sometimes we add a bit of butter on them for him (he’s a preemie and small for his age so they say a bit of extra fat is good for him.) But we don’t do it all the time though. Sometimes we just cut one up and give it to him plain with a side of berries or fruit. He absolutely loves these muffins. And they freeze well! I’m currently making my second batch since we ran out of the first batch. Thank you for this recipe. It’s a great way to get vegetables into our little guy.
Amy says
Hi Lynn, Brilliant! So happy your 14 month loves these. Thanks for giving feedback, it makes my day when I hear people are enjoying my recipes.
Sherry says
I am on Weight Watchers, have no little ones at home. I’m adapting it by using fat free milk, 1/2 regular cheese, the other half 50% reduced fat Cabot sharp cheddar, 2 Tbls EVOO vs 1/4 cp plus 2 Tbls reduced fat butter/canola blend, throwing in 1/4 cp fat free cheddar. Will let you know how they turn out. Probably add garluc powder, dash salt, Mrs Dash and dash of pepper!
Amy says
Hi Sherry, hope you got a good result!
Anya says
I just made these (though slightly adapted) and they’re yummy! I halved the recipe because I only have a mini muffin tray and used half a courgette, half a leak, about a quarter of a broccoli and 1/4 cup of peas. I made them for a picnic tomorrow for me and my son and I think he’s going to love them!
Amy says
Hi Anya, Thanks for the feedback – hope your son loved his picnic!
Shelby says
Were not fans of frozen corn or peas here could I use fresh instead? Or would it not turn out correctly?
Amy says
Hi Shelby, fresh should work great 🙂
Fabiana says
Just made them. Very easy and delicious. Used 1/2 whole meal flour and 1/2 plain flour just in case and worked fine. Definitely making it again!
Amy says
Thanks, Fabiana. So happy you liked them! Thanks for the feedback and info on what flour you used, it is useful feedback for other readers.
Melissa says
Great recipe, turned out really well and my little boy loved them. Even ended up having them for lunch myself with a little bit of philli cheese spread on them warm from the oven yummmmmm 🙂
Amy says
Hi Melissa, Fab! So happy that they were a success for you and that your little one loved them. Cream cheese sounds delicious on them!
Rohini says
So I made these with 8tbsp chickpea tin water instead of eggs. They tasted so good I had 3 whilst my 10month baby enjoyed hers quietly:-D
Amy says
This is so great to know for other readers. I often get asked for egg replacement ideas but without trying them in the recipe I can never guarantee how they would work out. I’m delighted you enjoyed the recipe and that you could make it work for your diet!
Emma says
Hi Amy,
Your recipe looks great, I cant wait to try it!
I sometimes use an egg substitute in my baking – I think its called ‘No Egg’.
I am in NZ and got this from common sense organics, your Aus alternative store should hopefully stock it!
Amy says
Thanks for the recommendation, Emma. Good to know for when others ask!
Sarah hackett says
These turned out brilliantly! Looked just like the picture. I think reading all the tips and following the recipe to the letter helped. That said I did use plain flour (not a fan of whole meal because of the heaviness as said in other comments) but I swapped 1/4 cup for ground oats for a little extra nutrition. My 2 year old is happily munching one as I type… with ketchup for dipping of course.
Amy says
Thanks Sarah, so happy you had success with the recipe 🙂 I like the idea of adding ground oats into the mix!
Tasha says
These were delicious! Light and fluffy since I didn’t overmix! Also I sprinkled a little salt on them when they were done baking. It helps to bring out the delicious flavors. If I want to bake with salt in them, do you think 1/2 tsp is enough?
Amy says
Hi Tasha, thanks for the feedback and I’m so glad they came out light and fluffy for you. Yes, I’d try 1/2 a tsp and see how that work
Saumya says
Hi Amy,
I want to use spinach instead of zucchini. What alterations should i make in the recipe and how much spinach do i use?
Amy says
Hi Saumya, without trying it I can’t say for sure but I would just replace the zucchini with 250g of spinach (trimmed and shredded). Hope they turn out for you!
Megan says
These turned out so fluffy and delicious. I think next time I’m going to a bit more cheese and some salt. But otherwise I think my kids are really going to enjoy these. And they need more veggies in their lives lol!
Amy says
Great, thanks Megan! Hope your kids liked them 🙂
Megan says
I made these muffins today for my son! They turned out beautiful! I added some green onion and I used the juice that came out of the zucchini and carrot it equaled 1/4 cup so I added only 1/4 of milk. They are nice and fluffy! Thank you for sharing I will be making these for my little guy again 🙂
Amy says
Thanks, Megan! So glad they turned out well for you. Thanks for taking the time to let me know, I appreciate it.
Jo says
I did them with wholemeal flour, 3 table spoons of coconut oil, almond milk (little bit more than in receipe) nd no cheese at all, only parmesan cheese on the top. They grew while baking so much! I added salt, pepper and spices. I did two lots, one with mushrooms & onion and parsley and one with zucinni, carrot and peper. Both are amazing! 🙂 and calories are reduced 🙂
Amy says
Hi Jo, thanks for the feedback an info on your adaptions. Readers often like to know what works for others so this is good feedback. The mushroom and onion version sounds delicious.
Veena says
I just tried this and it came out great!! I used whole wheat flour. The mixture looked very dense when all ingredients were added so I added a little bit of milk and oil. Also I used normal yoghurt not Greek yoghurt. Thanks for this. I will defiant try variations on this!!!
Amy says
Brilliant, glad they worked for you even if you did have to adapt the recipe slightly 🙂
Amy says
These have been so useful for lunch boxes and BLW. I substituted the wm flour with 1 cup wm spelt and 1 cup white spelt flour and that works well too.
Olivia says
Have you ever tried this with regular yogurt (plain, whole milk yogurt)?
Amy says
Hi Olivia, I haven’t sorry. I have tried it without the yoghurt, replacing it with an extra 1/4 cup of olive oil.
Joycelyn says
Your Australian wholemeal flour ( which I’m sure some of your readers would think is whole wheat flour via the name) would most likely be Graham Flour in North America of, which is unbleached AP flour that’s had some of the removed bran via processing, added back it to make it a bit more healthier.
As for omitting salt. Salt plays a role in every baking formula. ( Think ratio’s) If you don’t want the baking project you undertake to turn out bland, ( herbs and spices don’t always do it ) even a pinch or so of good salt such as kosher or sea salt, not table salt, will heighten the flavour of your finished baked goods. There’s never the need to go overboard with salt.
Something you and readers might find of interest.
Flour facts from The Never ending cookbook by mum.
“Wholemeal flour, despite common belief, is neither ‘less refined’ nor ‘less processed’ than plain flour. It is processed to white flour and in most cases, the bran only (not the germ) is mixed back into the flour. Similarly, ‘stone ground’ flour (which, I am assured by one of Defiance’s ex-millers, is not, and never has been stone ground) is processed to plain flour and some bran is added. Such flours have more dietary fibre than white flour and are less white in appearance. They are better for you, but ‘less processed’ they are not. Because of the presence of the bran, the gluten content (in grams per 100grams of flour) of such bread is lowered. Breads made with such flours will naturally be heavier.”
Link to above.. Good reading for anyone unsure about Australian flours.
https://theneverendingcookbookbymum.com/tag/bakers-flour/
Cheers
Amy says
Hi Joyceln, thanks for taking the time to share, this is great to know and I appreciate your time 🙂
Lauren says
I’m sad to say these really didn’t work out well. They’re dense. Never got fluffy. Also they desperately need salt or some seasoning. I checked the recipe to make sure I didn’t leave something out. They have very little flavor. I followed the recipe except I used 1 C white all purpose flour and 1 C whole wheat flour and I used mini muffin tins.
Amy says
Hi Lauren, Sorry you didn’t have success with the recipe. As you can see from my picture (with bite out) mine weren’t dense at all. Where are you from? I’m wondering if the flour is different. I have moved to Australia from the UK and the wholemeal flour here is whiter in colour and I’d say more processed than the wholemeal in the UK. Obviously it differs from country to country and therefore it may effect the recipe. *I will now add this detail to the note section of my recipe.
Were you careful not to over mix the recipe, as detailed in the recipe notes? Over-mixing can effect the texture too.
I have never tried this recipe in mini muffin trays – perhaps this altered the texture too, did you cook it for the same length of time?
I deliberately don’t add salt to my recipes as most my audience are parents looking for food ideas for their babies and young toddlers. My kids are getting older now and I usually season my food more, I leave that up to the parents to decide. I did mention that you could add herbs / different vegetables to the muffin to suit taste.
SKY says
How do I substitute the white wholemeal flour? I have bread flour,almond flour and all purpose flour and cornmeal…
Amy says
Hi Sky, All purpose works well in this recipe 🙂
Joci says
I will be trying this recipe, it looks delicious. I have a silly question What is kitchen paper? Is it paper towels or a kitchen towel.
Amy says
Hi Joci, it is kitchen towel – sorry for the loss in translation! Hope you enjoy 🙂
Anne Ellio says
Amy, try these with 1cuo cornmesl and 1cup flour of choice, 1/2 cup chopped onion. 1/2 cup cheddar cheese, i/2 cup chopped red bell pepper, 1/2 tsp. Italian seasoning, and ttwelve pickld jalapeno slics, and 1/2 cup of olive oil along with salt and 3tsp baking. Powder. Add enough milk, or even water to moisten very well, bake in muffin tins till browning. They are phenomenal hot with butter and soup!
Amy says
Sounds amazing! Why have I never thought to add jalapeno to muffins before. Delicious!
Karen says
Amy, these sound and look super yummy! We don’t have little ones anymore but I’m thinking I’ll make for my grandbaby or just for us as a soup dipper! Can’t wait to experiment with these and other veggies! I want know what that delicious looking dip is in your photo and get the recipe please!
Amy says
Thanks so much Karen, I hope you and your grandchild enjoys them! The dip is just my standard go to dip – Greek yogurt mixed with a little mayo and a good sprinkle of smoked paprika. Easy and my boys love it!
Briana says
My daughter can not handle Greek yogurt at all. She’s okay with other dairy (weird) but I limit it all together. Do you have an idea of something to substitute with? I’d love to make these for us, without hurting her little tummy.
Amy says
Hi Briana, I have made these without the yoghurt and just added and extra 1/4 cup of olive oil instead. Someone has also mentioned pureed pumpkin as a replacement but I haven’t tried that so can’t confirm how they would turn out.
Mabel Pope says
Could you maybe sub out some of the milk with the juice that you squeezed out of the vegetables? Does the milk make that big of a difference? Just wondering.
Amy says
Good idea, I’m def going to try that next time. I think it would work great.
Sara says
I tried it and used half milk and half of the juice and they turned out great.
Waka says
This recipe looked delicious! Do you use frozen peas and corn frozen or thaw them first to get the water out?
Amy says
Hi Waka, Thank you! I used frozen corn and peas and I didn’t thaw them first.
Prabha says
Hi am a vegetarian and i want to replace eggs. What do you suggest. Thanks.
Prabha
Amy says
Hi Prabha, I’d try a chia egg. I can’t say for sure how it would work without trying it myself though. If you do try, I’d lobe to know how it works for you.
Pradha says
I didn’t understand the vegetarian tag when it contains egg. So misleading.
Amy says
Hi Pradha, I’m not sure what you mean. I have called these Vegetable Savoury Muffins because they contain vegetables. I haven’t mentioned that they are vegetarian. However many vegetarians eat eggs so I’m not sure what the issue would be. You could try replacing the egg with a chia egg, I haven’t tried it in this recipe but I have used them before with great results.
Amanda says
You can also try to replace eggs with applesauce (unsweetened) . I haven’t tried for this recipe, but i’ve tried in regular baked goods. Thanks for the recipe Amy, excited to try for my son entering K.
Katie says
I think you mean vegan. Vegetarians still eat dairy and eggs, whereas vegans refrain from eating anything animal based.
annette wass says
vegetarians generally eat eggs ,vegans do not
Rohini says
I’m a vegetarian and we eat dairy but not eggs as egg has a potential for life. Anyway… I just made these substituting eggs for chickpea tin water. They’re still in the oven so let’s see how they turn out!
Nish says
Hi Prabha – it is Vegans who don’t eat eggs (or any other animal products). Vegetarians eat eggs and dairy 🙂 So the tag is correct!
Stephanie says
Jalapeno, corn, and cheese would be so awesome…. These would make perfect soup dippers.
Amy says
Oh yes! Anything with jalapeno is a winner in my books (shame my kids don’t agree with me!)
Mel says
This is such a great recipe for jazzing up lunchboxes: I love it! Pinning now so I don’t forget to give it a go soon. x
Amy says
Thanks Mel!
Michelle says
Hi. Do you think it’s possible to sub the dairy and egg in this recipe ( due to intolerances)
Amy says
Hi Michelle, Without experimenting myself I can’t say for sure but….
YOGHURT – On my first trial of these I didn’t use greek yoghurt and instead added more olive oil, they worked great (but I was looking to use less oil). So I know you can replace the yoghurt with another 1/4 cup of olive oil.
MILK -I guess you could use a dairy free milk.
CHEESE -The cheese is there for flavour so you can miss it out but they will be very bland tasting. You could add herbs to add more flavour. I know a lot of people use nutritional yeast for a cheese flavour but I have never used it before so can’t say how it would work for sure.
EGG – I would try a chia egg in this.
Hope this helps, again I can’t guarantee how it will turn out but would love to know if you try it.
Thanks, Amy
Ruby says
I think canned pumpkin might work in place of the yogurt. It doesn’t have a lot of flavor on it’s own. And plant/nut milk in place of milk. Chia or flax egg to replace egg. And leave out the cheese.
Amy says
Thanks for your dairy free tips Ruby, they sound great!
Kelly says
Should I use one chia egg or 2?
matt coles says
Hi Ruby,
…I was just thinking the same thing – what can i use to replace the dairy. I happen to have a can of pumpkin pulp but i dont want the colour to change so i think i will try it with alpro greek style yogurt instead
Michelene says
Can almond meal replace the wholemeal flour??
Amy says
Hi Michelene, without trying I can’t really say how this would work with almond meal. I don’t think it will rise as much, you could try mixing it with buckwheat or rice flour if you are looking for a gluten free substitute. Let me know if you try it, I’d love to know if it works.
Kate says
Yes. I used 1 cup of almond flour and 1// cup whole wheat and 1/2 cup white flour. You can use all almond but it’s dense. I also added salt and seasoning. I keep experimenting. The batch I made tonight I also added a splash of Worcestershire sauce. Yum! I’m making these for a new mother of twins. These will be a great late night snack or grab a go bite. They freeze perfectly and 30 seconds at full power is all you need.
Pooja says
Have you tried these in a mini muffin tray?
Amy says
I Haven’t tried these in a mini muffin tray yet, sorry. I’m sure they would work well, I’d just check on them earlier.
Pooja says
Hi Amy! I tried these over the weekend in a regular muffin tray. I completed your recipe as is with one exception -I used wheat (brown) flour instead of white flour. I think next time I will add a bit of spice for flavor. Also, the muffin is very dense. Do you think this is because of my flour choice? My 14 month son would not eat it without cutting it up and dipping. I made an avocado dip for these which he enjoyed. Thanks for the recipe 🙂
Amy says
Hi Pooja, Sorry I have just seen this comment. I’m not sure why the muffin was dense, I’m presuming it was the flour. Did you make them in the mini muffin trays – perhaps they don’t work so well as a mini muffin?
Nadia says
Hi. I just made these and they didn’t turn out. Is the problem a lack of levening agent (baking soda)? I also think some herbs are a must as there is very little flavor. So close though!
Amy says
Sorry Nadia, I have made these several times with just the baking powder and found they have worked well every time. Were you careful not to overmix the batter? Herbs, more cheese / a little salt will boost the flavour profile if you are looking for something stronger.
Anya says
I just used a mini tray, I halved the recipe and made 12 🙂
Kelly says
I cooked minis today and they’re great!
Jake says
Awesome kelly. My kids love them 🙂
Anna says
As I was making these, I noticed there was no salt or sugar in the recipe so I added a tsp of salt and 1/4 cup of applesauce. However, the muffins still turned out bland and dense. I would def add more salt/seasoning, more cheese and more applesauce or yogurt (I also used honey Greek yogurt) for flavor.
Anina says
I agree with this! Will try to give my daughter this for breakfast but even I didn’t want to finish one.
Amy says
Hi Anina, thanks for your feedback. I should perhaps edit the recipe to say to add salt/herbs to taste.
Ann Renouf says
I added a little low salt veg bullion powder, gave enough extra flavour, I did have fresh herbs too though, they were delicious! thanks
Amy says
Hi Ann, that sounds great – thanks for your comment as it gives other readers ideas too 🙂
Laura says
Loved these muffins! Added a little salt and pepper. They were perfect. Thanks for lovely recipe.
Amy says
Thanks Laura, I’m so happy you enjoyed them 🙂
Antoinette says
Thanks for the receipe. I just baked them now & tasted one. So delicious. I added a pinch of salt & red capsicum, my favourite & mussins came out very well. I did 24 mini muffins Not densed. Thanks again for sharing.
Amy says
Hi Antoinette, so happy you liked them. Thanks so much for taking the time to comment and leave feedback 🙂
julia says
I just bake these with my 2.5 year old and it was lots of fun. Muffins were really yummy and soft. I changed the zucchini for a bit of spinash and broccili. Delicious!! Thank you for the recipe
Amy says
Thanks Pooja, so happy to read this. Love to hear that the little ones are getting involved 🙂