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Quick and easy Savoury Muffins made with four different veggies. Easy to customise and perfect for breakfast, school lunch boxes, served with soup, or warm and butter-kissed.
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Reasons to Love These Muffins
- Veggie Goodness: These muffins include a rainbow of veggies - zucchini, carrot, peas and corn. For those seeking different ways to add veggies, these muffins are a delightful solution.
- Portable: From hurried breakfasts to lunchbox essentials and on-the-move snacks, these vegetable muffins are great for your busy routine. Their handheld appeal makes them a hit with young kids too.
- Versatile: There are endless possibilities with these muffins. Customise them to match your preference or pantry items. Experiment by swapping veggies, adding herbs, or enhancing flavours with diced cooked ham or bacon.
- Freezer Friendly: Prepare a double batch and freeze. Whenever hectic mornings or afternoons strike, a quick reheat gives you a nutritious snack without the fuss.
Ingredient Information (and Alternative Suggestions)
For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.
- Zucchini and Carrot: Boosts flavour, moisture and nutrients. Grated for easy incorporation without pre-cooking.
- Corn and Peas: Introduces colour, texture, nutrition and a hint of sweetness.
- Cheese: Amplifies flavour. I typically use mature cheddar as it adds great flavour with less cheese. However, any melting, flavourful cheese works. For dairy free you can skip the cheese but you will want to up the flavour with herbs, salt (skip for baby) and/or nutritional yeast.
- Milk: Adds moisture and flavour. Swap with non-dairy milk or the veggie liquid for dairy-free.
- Yogurt: Maintains lightness and moisture while adding protein and fat. For dairy free, replace with extra olive oil
- Parsley: For flavour, can be skipped or replaced with other herbs.
- Olive Oil: Helps keep the muffins moist and adds a healthy dose of good fats.
- Eggs: Enriches texture, structure, and richness. For egg-free, consider a flax egg replacement. (not tested).
- White Whole Wheat Flour (Wholemeal): I used Australian white wholemeal flour, which has a lighter colour and a more refined appearance compared to the UK version I was accustomed to. Less processed options might yield denser muffins. All-purpose flour (plain flour) or a blend of whole wheat/all-purpose can also be used.
- Baking Powder: Leavens for a light texture.
Alternative Add-In Suggestions
These savoury muffins are easy to adapt and there are many great additions you could try -
- Different vegetables (such as finely chopped bell pepper, chopped spinach, finely chopped and lightly fried green onions, shallots, mushrooms, celery or leek.
- Sun-dried tomatoes
- Olives
- Bacon, ham or chorizo.
- Fresh herbs
- Dried Italian Herbs
- Garlic powder
Step By Step Instructions
This section features step-by-step photos for visual reference. The complete recipe can be found by scrolling to the recipe card at the bottom of the post.
- Wrap grated zucchini and carrot in a clean dish towel, then squeeze out the excess liquid.
- Combine Wet Ingredients: In a large mixing bowl, add the zucchini, carrots, peas, sweetcorn, grated cheese, milk, yogurt, olive oil, and egg. Mix until combined
- Combine Wet & Dry Ingredients: Add the baking powder to the flour and gently combine. Gradually add the dry ingredients to the wet until just combined.
- Grease a 12-hole muffin tray with oil or butter. Equally distribute the muffin batter into the sections. I use and ice-cream scoop. Bake for 20-25 minutes.
Cooking Tips
Here are my tips to help make light, fluffy and delicious vegetable muffins.
- Ensure to squeeze out the juice from the grated carrots and zucchini. I do this by placing the grated vegetables onto a clean tea towel and squeezing it as hard as I can! I have made these muffins without doing this and they were a little too wet inside.
NOTE: Save the juice and use it in smoothies or sauces - don't throw away all that goodness! - Don't over stir the mixture. Resist the temptation to over stir or beat the batter, it will cause your muffin to go tough. You want the final mixture to be lumpy, thick and looking very messy. It should only take around 10 strokes with your wooden spoon.
- Don't skimp on the veggies. If your child doesn't like one of the vegetables, don't just leave it out. Add extra of the other vegetables or replace it with a different one. These muffins are so much better with a bit of veggie in every bite.
- Grease the muffin pan really well before adding the batter. I have baked these with muffin cases and without. I got better results without cases. Often I found the muffins stuck to the cases but if you use a nonstick pan and grease it well the muffins are easy to remove. If you prefer to use paper muffin cups, I would recommend greasing them with oil spray before putting the batter in. Alternatively, you could try silicon muffin cases.
- Keep an eye on the baking time. Take the muffins out of the oven too soon and they will be sticky and uncooked. Bake them too long, and you run the risk of dry muffins. Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to test your muffins a couple minutes before the end of the bake time. Your skewer will come out clean if they are ready.
Storage Instructions
- Let your muffins cool completely on a wire rack. Before storing your muffins, it is important to allow them to properly cool. Allow your savoury muffins to cool in the muffin tray for around 5-7 minutes. If you leave them in the pan too long they run the risk of going soggy, you just want them to be firm enough to transfer to a wire rack.
- Once on the cooling rack, the muffins should be left to cool completely before storing. Storing the muffins when they are even a little bit warm will result in condensation and soggy muffins.
- Decide on how long and where you want to store your muffins My favourite way to store savoury muffins is to freeze them, and if properly frozen they will be good for around 2-3 months (but will remain safe to eat well past that). To ensure the best quality, individually wrap the muffins in clingfilm or foil and then transfer to ziplock bags or freezer containers.
- To reheat - just pop them out of the freezer and place them back in the muffin tin. Reheat at 170c /350f until heated through. Alternatively, allow them to thaw and then reheat them in the microwave.
- You can refrigerate muffins, but it isn't recommended. Refrigeration temperatures alter the texture of the muffin and can make them go stale quicker.
- Storing at room temperature is better than refrigeration when it comes to muffin quality. The best way to store them is to line an airtight container with kitchen paper, pop the muffins on top and then another layer of kitchen paper, before adding the lid. The paper absorbs the moisture from the muffins, stopping them from going soggy. It is hot and humid here, at the moment, so I only store the muffins at room temperature the day I bake them, the rest I always freeze.
Recipe FAQs
Are these muffins suitable for babies? From what age?
Yes, these muffins are suitable for baby-led weaning, but with certain precautions and adjustments. They can be introduced to babies that have already experimented with finger foods and are developmentally ready (6 months +).
These muffins contain common allergens like wheat, dairy and eggs. Before offering the muffins, ensure your baby has safely tried each individual allergen separately.
Mash or smash the peas and corn to reduce choking hazards.
This recipe contains less cheese than many savoury muffin recipes but you may wish to further reduce the cheese amount to lower sodium levels (read more about salt for babies). You can replace the lost flavour with fresh or dried herbs.
As with all foods, always closely supervise your baby when eating.
How would you serve these muffins?
Warm with Melted Butter - Enjoy them warm, split open, and buttered for a comforting snack.
Cold in Lunch Boxes: Pack as a satisfying snack or sandwich replacement.
Soup Side Kick: Serve as a dipper alongside a bowl of soup.
Breakfast Muffin: Start your day by pairing it with breakfast favourites such as egg or avocado.
More Healthy Muffin Recipes
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Vegetable Savoury Muffins
Savoury muffins packed with four different vegetables. Light and fluffy making them perfect for baby-led weaning, toddlers and the lunch box.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves:12 Muffins
Hover over "serves" value to reveal recipe scaler
Equipment
- 1 12 Hole Muffin Tray
Ingredients
- 1 medium (210g) Zucchini ,grated
- 1 medium (110g) Carrot ,grated
- ¼ cup (30g) Frozen Peas *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
Erin
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
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
I loved the recipe
Mam please suggest options for eggless version of this recipe
Amy
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
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
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
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
Hi Alison, thank you so much for the 5 stars! So glad you enjoyed the recipe 🙂
Susan Wilson
Loved the savoury muffins used my different veggies will be making them again
Amy
Thanks Susan, so glad you liked them 🙂
Nicole
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
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
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
Hi Ruthanna, so glad they worked well for you! I'll have to give apple a try next time 🙂
Kadie
I made these vegan using an egg replacement and they came out amazingly! Thank you for a tasty breakfast 🙂
Amy
Thanks for taking the time to let me know this, Kadie. It is always useful for other readers to know what substitutes work 🙂
Vicky
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
Hi, could you let me know what your egg replacement was?
VIEN HUYNH
Can I skip the Olive oil?
Amy
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
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
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
Recommendations if you cannot use cheese? Thank you!
Amy
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
Delicious, loved by the whole family! Thank you so much 🙂
Kylie
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
They sound great, Kylie. Thanks for taking the time to leave feedback 🙂
Erin
Can’t wait to try!! We don’t have any yogurt- is there any substitutions?
Amy
Hi Erin, you can replace with olive oil. Milk should work too 🙂
Heidi Gabrys-Dahaj
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
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
Hi Amy. Can I use quinoa flour instead of whole meal flour. Do I still need to add baking powder? Many thanks, Vicky
Amy
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
Amazing recipe! Made it only once but I can see already that it will become regular. Approved by 1,5 yo twins.
Amy
Brilliant, Ines and thank you for the 5 stars 🙂
Fanny
Can i make this with puree veggies?
Amy
HI, I'm not sure to be honest. The batter may be a little wet. You could try, maybe reduce the milk?