by 
Quick and easy Savoury Muffins made with four different veggies. Easy to customise and perfect for breakfast, school lunch boxes, served with soup, or warm and butter-kissed.
Jump to:
Reasons to Love These Muffins
- Veggie Goodness: These muffins include a rainbow of veggies - zucchini, carrot, peas and corn. For those seeking different ways to add veggies, these muffins are a delightful solution.
- Portable: From hurried breakfasts to lunchbox essentials and on-the-move snacks, these vegetable muffins are great for your busy routine. Their handheld appeal makes them a hit with young kids too.
- Versatile: There are endless possibilities with these muffins. Customise them to match your preference or pantry items. Experiment by swapping veggies, adding herbs, or enhancing flavours with diced cooked ham or bacon.
- Freezer Friendly: Prepare a double batch and freeze. Whenever hectic mornings or afternoons strike, a quick reheat gives you a nutritious snack without the fuss.
Ingredient Information (and Alternative Suggestions)
For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.
- Zucchini and Carrot: Boosts flavour, moisture and nutrients. Grated for easy incorporation without pre-cooking.
- Corn and Peas: Introduces colour, texture, nutrition and a hint of sweetness.
- Cheese: Amplifies flavour. I typically use mature cheddar as it adds great flavour with less cheese. However, any melting, flavourful cheese works. For dairy free you can skip the cheese but you will want to up the flavour with herbs, salt (skip for baby) and/or nutritional yeast.
- Milk: Adds moisture and flavour. Swap with non-dairy milk or the veggie liquid for dairy-free.
- Yogurt: Maintains lightness and moisture while adding protein and fat. For dairy free, replace with extra olive oil
- Parsley: For flavour, can be skipped or replaced with other herbs.
- Olive Oil: Helps keep the muffins moist and adds a healthy dose of good fats.
- Eggs: Enriches texture, structure, and richness. For egg-free, consider a flax egg replacement. (not tested).
- White Whole Wheat Flour (Wholemeal): I used Australian white wholemeal flour, which has a lighter colour and a more refined appearance compared to the UK version I was accustomed to. Less processed options might yield denser muffins. All-purpose flour (plain flour) or a blend of whole wheat/all-purpose can also be used.
- Baking Powder: Leavens for a light texture.
Alternative Add-In Suggestions
These savoury muffins are easy to adapt and there are many great additions you could try -
- Different vegetables (such as finely chopped bell pepper, chopped spinach, finely chopped and lightly fried green onions, shallots, mushrooms, celery or leek.
- Sun-dried tomatoes
- Olives
- Bacon, ham or chorizo.
- Fresh herbs
- Dried Italian Herbs
- Garlic powder
Step By Step Instructions
This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of the post.
- Wrap grated zucchini and carrot in a clean dish towel, then squeeze out the excess liquid.
- Combine Wet Ingredients: In a large mixing bowl, add the zucchini, carrots, peas, sweetcorn, grated cheese, milk, yogurt, olive oil, and egg. Mix until combined
- Combine Wet & Dry Ingredients: Add the baking powder to the flour and gently combine. Gradually add the dry ingredients to the wet until just combined.
- Grease a 12-hole muffin tray with oil or butter. Equally distribute the muffin batter into the sections. I use and ice-cream scoop. Bake for 20-25 minutes.
Cooking Tips
Here are my tips to help make light, fluffy and delicious vegetable muffins.
- Ensure to squeeze out the juice from the grated carrots and zucchini. I do this by placing the grated vegetables onto a clean tea towel and squeezing it as hard as I can! I have made these muffins without doing this and they were a little too wet inside.
NOTE: Save the juice and use it in smoothies or sauces - don't throw away all that goodness! - Don't over stir the mixture. Resist the temptation to over stir or beat the batter, it will cause your muffin to go tough. You want the final mixture to be lumpy, thick and looking very messy. It should only take around 10 strokes with your wooden spoon.
- Don't skimp on the veggies. If your child doesn't like one of the vegetables, don't just leave it out. Add extra of the other vegetables or replace it with a different one. These muffins are so much better with a bit of veggie in every bite.
- Grease the muffin pan really well before adding the batter. I have baked these with muffin cases and without. I got better results without cases. Often I found the muffins stuck to the cases but if you use a nonstick pan and grease it well the muffins are easy to remove. If you prefer to use paper muffin cups, I would recommend greasing them with oil spray before putting the batter in. Alternatively, you could try silicon muffin cases.
- Keep an eye on the baking time. Take the muffins out of the oven too soon and they will be sticky and uncooked. Bake them too long, and you run the risk of dry muffins. Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to test your muffins a couple minutes before the end of the bake time. Your skewer will come out clean if they are ready.
Storage Instructions
- Let your muffins cool completely on a wire rack. Before storing your muffins, it is important to allow them to properly cool. Allow your savoury muffins to cool in the muffin tray for around 5-7 minutes. If you leave them in the pan too long they run the risk of going soggy, you just want them to be firm enough to transfer to a wire rack.
- Once on the cooling rack, the muffins should be left to cool completely before storing. Storing the muffins when they are even a little bit warm will result in condensation and soggy muffins.
- Decide on how long and where you want to store your muffins My favourite way to store savoury muffins is to freeze them, and if properly frozen they will be good for around 2-3 months (but will remain safe to eat well past that). To ensure the best quality, individually wrap the muffins in clingfilm or foil and then transfer to ziplock bags or freezer containers.
- To reheat - just pop them out of the freezer and place them back in the muffin tin. Reheat at 170c /350f until heated through. Alternatively, allow them to thaw and then reheat them in the microwave.
- You can refrigerate muffins, but it isn't recommended. Refrigeration temperatures alter the texture of the muffin and can make them go stale quicker.
- Storing at room temperature is better than refrigeration when it comes to muffin quality. The best way to store them is to line an airtight container with kitchen paper, pop the muffins on top and then another layer of kitchen paper, before adding the lid. The paper absorbs the moisture from the muffins, stopping them from going soggy. It is hot and humid here, at the moment, so I only store the muffins at room temperature the day I bake them, the rest I always freeze.
Recipe FAQs
Are these muffins suitable for babies? From what age?
Yes, these muffins are suitable for baby-led weaning, but with certain precautions and adjustments. They can be introduced to babies that have already experimented with finger foods and are developmentally ready (6 months +).
These muffins contain common allergens like wheat, dairy and eggs. Before offering the muffins, ensure your baby has safely tried each individual allergen separately.
Mash or smash the peas and corn to reduce choking hazards.
This recipe contains less cheese than many savoury muffin recipes but you may wish to further reduce the cheese amount to lower sodium levels (read more about salt for babies). You can replace the lost flavour with fresh or dried herbs.
As with all foods, always closely supervise your baby when eating.
How would you serve these muffins?
Warm with Melted Butter - Enjoy them warm, split open, and buttered for a comforting snack.
Cold in Lunch Boxes: Pack as a satisfying snack or sandwich replacement.
Soup Side Kick: Serve as a dipper alongside a bowl of soup.
Breakfast Muffin: Start your day by pairing it with breakfast favourites such as egg or avocado.
More Healthy Muffin Recipes
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 kid-friendly inspiration on Pinterest and Instagram.
Vegetable Savoury Muffins
Savoury muffins packed with four different vegetables. Light and fluffy making them perfect for baby-led weaning, toddlers and the lunch box.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves:12 Muffins
Hover over "serves" value to reveal recipe scaler
Equipment
- 1 12 Hole Muffin Tray
Ingredients
- 1 medium (210g) Zucchini ,grated
- 1 medium (110g) Carrot ,grated
- ¼ cup (30g) Frozen Peas *See notes if making for baby
- ¼ cup (30g) Frozen Corn *See notes if making for baby
- 1 ⅓ cup (125g) Cheddar Cheese ,grated
- ½ Cup (125ml) Milk
- ¼ cup (60g) Plain Greek Yoghurt
- ¼ cup (60ml) Olive Oil
- 2 Eggs
- 3 tablespoon Chopped Parsley
- 2 cups (250g) Plain Wholemeal Flour *note 1
- 2 tsp Baking Powder
- ½ teaspoon Salt *Do not add for baby
Instructions
- Preheat oven to 180C/ 160C (Fan)/ 350F
- Place the zucchini and carrot onto a clean dish towel and wrap it around the vegetables. Squeeze all the juice out. *note 2
- Place the zucchini and carrots into a large mixing bowl along with the peas and sweetcorn. Add the cheese, milk, yogurt, olive oil, egg and parsley. Stir until combined.
- Mix the flour and baking powder together and then slowly add to the wet ingredients. Fold in gently, until just combined. *note 3
- Spray a 12 hole muffin tray with oil or grease with butter. Spoon the mixture, equally, between the 12 muffin sections. Bake for 20-25 mins. *note 4
Video
Recipe Notes
- I used wholemeal plain flour (white whole-wheat). You can replace it with all-purpose (plain) flour or a mix of both.
- Save the juice! Add it to smoothies or pasta sauces etc.
- Don't be tempted to over-stir the mixture. The mixture should be lumpy, thick and looking very messy. It should only take around 10 strokes with your wooden spoon.
- Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to test your muffins a couple of minutes before the end of the bake time. Your skewer will come out clean if they are ready.
- If serving babies/toddlers, thaw the peas and corn first and gently smash/mash them before mixing through to help reduce choking risk.
- Original Publication: Jan 2018
- Updated: Aug 2023 (Incorporating reader feedback and retesting)
- Changes Made: Added salt and parsley for enhanced flavour. Reduced baking powder from 3tsp to 2tsp to address metallic taste feedback.
Nutritional facts
Serving: 1muffin | Calories: 185kcal | Carbohydrates: 18g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 191mg | Potassium: 219mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1834IU | Vitamin C: 6mg | Calcium: 148mg | Iron: 1mg
B
Good basic recipe that is easy to doctor up.
I subbed chives instead of parsley and used a mix of feta, Parmesan, and cheddar cheese. I also added garlic powder.
A good lunchbox staple!
Amy Whiteford
Thanks B!
Sarah
Love this recipe! I want to exclude the yogurt this time, what could I substitute instead?
Amy Whiteford
Thanks Sarah, you could sub with olive oil 🙂
Jay
Hi,
How come you do not give info on the flour (what kind and how much etc) which is the most important part of the recipe?? ( for people who are new to baking particularly)
Amy Whiteford
Hi JAy,
Thanks so much for your message.
I do include the flour type and amount in the recipe card, and I’ve also added some info in the ingredient section of the post. Did you go down to the full recipe card?
Brandy
The recipe works well! That said, I’d rather do a fruit muffin, and give my baby vegetables another way.
Victoria
My baby nearly choked as the peas stayed rock solid with baking.
They taste nice though. Will try again without the peas, or ill boil them first.
Amy Whiteford
Oh no, I’m so sorry to hear that Victoria. Thank you for letting me know.
The peas definitely shouldn’t stay hard after baking, and I’ve not had that happen before when using frozen peas. It may help to let them thaw first or give them a quick blanch before adding, especially if they were larger peas.
I’m really glad your little one was okay. For babies, I also recommend smashing/mashing the peas before mixing them through to reduce any choking risk. I have this noted in the FAQ section (Is this suitable for babies) but I will also update the recipe card to detail this. Thank you for highlighting for other readers.
Amy
Melisa
Hi, how long would these muffins last while being left unrefrigerated?
Amy Whiteford
Hi Melisa, How long the muffins last at room temperature can depend on the temperature and humidity of your home. As a general guide, they’ll usually keep well in an airtight container at room temp for 1–2 days. For more detailed info on storage be sure to check the Storage Instructions section in the post.
Erinn
can you make these gluten free by changing the flour?
Amy Whiteford
Hi Errin, I haven’t tested these muffins with gluten-free flour, so I wouldn’t be able to say for sure how they’d turn out, especially since different blends can behave quite differently. The quantities may also need some adjusting.
That said, if you scroll through the comments, you might spot a few people who’ve had success using gluten-free alternatives. I’d love to hear how it goes if you decide to give it a try!
Kate
Hey, I converted this recipe to be gluten-free, and the results were good, so thought I'd share for others. Here's the modifications I made to the dry ingredients to remove the wheat-flour:
- 250g plain gluten-free flour (I used Doves Farm Freee plain flour),
- 1/4 teaspoon xantham gum
- 2tsp baking powder (or 1.5tsp baking powder and 1/4 tsp bicarbonate of soda for a slightly better rise)
Once you've combined the wet and dry mixture, let the batter rest for 5 mins or so to let the flours absorb some of the moisture before cooking. Mine needed a few extra mins in the oven, but otherwise, everything was the same and they're great.
Kristy
Have you tried making as mini muffins? We have them in the oven right now!
Amy Whiteford
Hi Kirsty,
Ooh, I don’t think I’ve tried this recipe as mini muffins—how did they turn out? I usually reduce the baking time to around 18 mins too. Hope they were a hit!
Frances K
Hi! Made these as mini muffins and they turned out great! Mine baked in 15 minutes, nice crisp to the outside and perfectly baked inside. Thank you!
Amy Whiteford
So glad to hear that, thanks Frances.
Jenny
I have made this recipe many times, before and after it was updated, before I had children and when each of my three children were babies. I follow it to the letter and it’s always a tasty success. Mostly I use the suggested vegetables, but I’ve also tried adding sun-dried tomatoes, onions, peppers, etc. depending on what I have on hand. I eat them for a quick grab-and-go breakfast on the school run. Maybe they’re not to everyone’s taste, but it’s definitely a reliable, trust worthy recipe.
Amy Whiteford
Hi Jenny,
Thank you so much for your lovely comment! I'm thrilled to hear the muffins have been a long-time favourite for you and your little ones. Love the sound of your veggie variations too—sun-dried tomatoes sound delicious!
Myrna
These are delicious and super easy to make. Me and my kids love them!!! An absolute hit with the family. Thank you Amy.
Amy Whiteford
Brilliant! Thanks Myrna
Sheena
I just wasted an hour of my time and precious ingredirnts due to a miscalculation in the measurements. I thought the flour was too much so I started reviewing other muffin recipes I have made (all 1 cup). Then I realized you have 2cups but in brackets you have 250g. 250g is 1 cup. I’m thinking the backing powder is also off. Hopefully everything else is not off and I can salvage all these ingredients!
Amy Whiteford
I'm so sorry for the frustration and wasted ingredients. To clarify, it is supposed to be 2 cups of flour, volume and weight are very different—250ml is a measure of volume, whereas 250g is a measure of weight. For example, you could fill a cup with cotton wool, and it would weigh far less than a cup of flour.
I know that cup measurements can sometimes be inconsistent, which is why I always recommend using grams for accuracy. That said, I include cup measurements because I know many of my readers prefer them.
If your mixture seemed very dry, I’d recommend checking against the step-by-step photos and video in the post—they can help guide you on texture. I hope you were able to salvage the batter, but if not, I’d love to help troubleshoot further.
N
Do you cook the veggies first? Or put them in raw?
Amy Whiteford
Raw 🙂
Mari
250 GRAMS (weight) of flour is about 2 CUPS (volume), the recipe is correct, I’ve made it few times. I think you’re getting a bit confused as 1 cup (volume) is 250 millilitres (volume) of you only measured volume. Hope it makes sense and you can try again
Chantelle
hello, can I freeze?
Amy Whiteford
Hi Chantelle, yes you can freeze. Please see the section above "Storage Instructions" for more info 🙂
Christina R
Just made these as mini muffins and they're great! My 1 year old loves them and I think they're not half bad too. She cannot have dairy so I subbed in plain coconut yogurt and oatmilk and didnt add cheese. I did however use some nutritional yeast to add back in some cheesy flavor. Also added garlic powder cause I tend to do that to everything, hah!
Amy Whiteford
Love this Christina! So glad they worked well as mini muffins and that your little one is enjoying them! Thanks for the dairy swap ideas too.Thanks so much for sharing your tweaks. AMy
Sarah
Beautiful!!! So way to make and delicious
Amy Whiteford
Thanks Sarah!