Quick and easy Savoury Muffins made with four different veggies. Easy to customise and perfect for breakfast, school lunch boxes, served with soup, or warm and butter-kissed.
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Reasons to Love These Muffins
- Veggie Goodness: These muffins include a rainbow of veggies - zucchini, carrot, peas and corn. For those seeking different ways to add veggies, these muffins are a delightful solution.
- Portable: From hurried breakfasts to lunchbox essentials and on-the-move snacks, these vegetable muffins are great for your busy routine. Their handheld appeal makes them a hit with young kids too.
- Versatile: There are endless possibilities with these muffins. Customise them to match your preference or pantry items. Experiment by swapping veggies, adding herbs, or enhancing flavours with diced cooked ham or bacon.
- Freezer Friendly: Prepare a double batch and freeze. Whenever hectic mornings or afternoons strike, a quick reheat gives you a nutritious snack without the fuss.
Video Tutorial
Ingredient Information (and Alternative Suggestions)
For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.
- Zucchini and Carrot: Boosts flavour, moisture and nutrients. Grated for easy incorporation without pre-cooking.
- Corn and Peas: Introduces colour, texture, nutrition and a hint of sweetness.
- Cheese: Amplifies flavour. I typically use mature cheddar as it adds great flavour with less cheese. However, any melting, flavourful cheese works. For dairy free you can skip the cheese but you will want to up the flavour with herbs, salt (skip for baby) and/or nutritional yeast.
- Milk: Adds moisture and flavour. Swap with non-dairy milk or the veggie liquid for dairy-free.
- Yogurt: Maintains lightness and moisture while adding protein and fat. For dairy free, replace with extra olive oil
- Parsley: For flavour, can be skipped or replaced with other herbs.
- Olive Oil: Helps keep the muffins moist and adds a healthy dose of good fats.
- Eggs: Enriches texture, structure, and richness. For egg-free, consider a flax egg replacement. (not tested).
- White Whole Wheat Flour (Wholemeal): I used Australian white wholemeal flour, which has a lighter colour and a more refined appearance compared to the UK version I was accustomed to. Less processed options might yield denser muffins. All-purpose flour (plain flour) or a blend of whole wheat/all-purpose can also be used.
- Baking Powder: Leavens for a light texture.
Alternative Add-In Suggestions
These savoury muffins are easy to adapt and there are many great additions you could try -
- Different vegetables (such as finely chopped bell pepper, chopped spinach, finely chopped and lightly fried green onions, shallots, mushrooms, celery or leek.
- Sun-dried tomatoes
- Olives
- Bacon, ham or chorizo.
- Fresh herbs
- Dried Italian Herbs
- Garlic powder
Step By Step Instructions
This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of the post.
- Wrap grated zucchini and carrot in a clean dish towel, then squeeze out the excess liquid.
- Combine Wet Ingredients: In a large mixing bowl, add the zucchini, carrots, peas, sweetcorn, grated cheese, milk, yogurt, olive oil, and egg. Mix until combined
- Combine Wet & Dry Ingredients: Add the baking powder to the flour and gently combine. Gradually add the dry ingredients to the wet until just combined.
- Grease a 12-hole muffin tray with oil or butter. Equally distribute the muffin batter into the sections. I use and ice-cream scoop. Bake for 20-25 minutes.
Cooking Tips
Here are my tips to help make light, fluffy and delicious vegetable muffins.
- Ensure to squeeze out the juice from the grated carrots and zucchini. I do this by placing the grated vegetables onto a clean tea towel and squeezing it as hard as I can! I have made these muffins without doing this and they were a little too wet inside.
NOTE: Save the juice and use it in smoothies or sauces - don't throw away all that goodness! - Don't over stir the mixture. Resist the temptation to over stir or beat the batter, it will cause your muffin to go tough. You want the final mixture to be lumpy, thick and looking very messy. It should only take around 10 strokes with your wooden spoon.
- Don’t skimp on the veggies. If your child doesn't like one of the vegetables, don't just leave it out. Add extra of the other vegetables or replace it with a different one. These muffins are so much better with a bit of veggie in every bite.
- Grease the muffin pan really well before adding the batter. I have baked these with muffin cases and without. I got better results without cases. Often I found the muffins stuck to the cases but if you use a nonstick pan and grease it well the muffins are easy to remove. If you prefer to use paper muffin cups, I would recommend greasing them with oil spray before putting the batter in. Alternatively, you could try silicon muffin cases.
- Keep an eye on the baking time. Take the muffins out of the oven too soon and they will be sticky and uncooked. Bake them too long, and you run the risk of dry muffins. Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to test your muffins a couple minutes before the end of the bake time. Your skewer will come out clean if they are ready.
Storage Instructions
Here are my top tips for storing muffins:
- Let your muffins cool completely on a wire rack. Before storing your muffins, it is important to allow them to properly cool. Allow your savoury muffins to cool in the muffin tray for around 5-7 minutes. If you leave them in the pan too long they run the risk of going soggy, you just want them to be firm enough to transfer to a wire rack.
- Once on the cooling rack, the muffins should be left to cool completely before storing. Storing the muffins when they are even a little bit warm will result in condensation and soggy muffins.
- Decide on how long and where you want to store your muffins My favourite way to store savoury muffins is to freeze them, and if properly frozen they will be good for around 2-3 months (but will remain safe to eat well past that). To ensure the best quality, individually wrap the muffins in clingfilm or foil and then transfer to ziplock bags or freezer containers.
- To reheat – just pop them out of the freezer and place them back in the muffin tin. Reheat at 170c /350f until heated through. Alternatively, allow them to thaw and then reheat them in the microwave.
- You can refrigerate muffins, but it isn't recommended. Refrigeration temperatures alter the texture of the muffin and can make them go stale quicker.
- Storing at room temperature is better than refrigeration when it comes to muffin quality. The best way to store them is to line an airtight container with kitchen paper, pop the muffins on top and then another layer of kitchen paper, before adding the lid. The paper absorbs the moisture from the muffins, stopping them from going soggy. It is hot and humid here, at the moment, so I only store the muffins at room temperature the day I bake them, the rest I always freeze.
Recipe FAQs
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 +).Â
These muffins contain common allergens like wheat, dairy and eggs. Before offering the muffins, ensure your baby has safely tried each individual allergen separately.Â
Mash or smash the peas and corn to reduce choking hazards.Â
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.Â
As with all foods, always closely supervise your baby when eating.
Warm with Melted Butter -Â Enjoy them warm, split open, and buttered for a comforting snack.Â
Cold in Lunch Boxes:Â Pack as a satisfying snack or sandwich replacement.Â
Soup Side Kick: Serve as a dipper alongside a bowl of soup.Â
Breakfast Muffin:Â Start your day by pairing it with breakfast favourites such as egg or avocado.
More Healthy Muffin Recipes
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Vegetable Savoury Muffins
Equipment
- 1 12 Hole Muffin Tray
Ingredients
- 1 medium (210g) Zucchini ,grated
- 1 medium (110g) Carrot ,grated
- ¼ cup (30g) Frozen Peas
- ¼ cup (30g) Frozen Corn
- 1 â…“ 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.Â
- Save the juice! Add it to smoothies or pasta sauces etc.
- Don't be tempted to over-stir the mixture. The mixture should be lumpy, thick and looking very messy. It should only take around 10 strokes with your wooden spoon.
- Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to test your muffins a couple of minutes before the end of the bake time. Your skewer will come out clean if they are ready.
- Original Publication: Jan 2018
- Updated: Aug 2023 (Incorporating reader feedback and retesting)
- Changes Made: Added salt and parsley for enhanced flavour. Reduced baking powder from 3tsp to 2tsp to address metallic taste feedback.Â
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 🙂