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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
Michelle Maguire
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
Thanks for the feedback Michelle, it is always great to know what alternatives work well. 🙂
Bonnie
love your recipes! Any option on dairy free for this one?
Amy
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
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
Thanks Roxana, glad you like them - hopefully your little one will come round to them after a few tries!
Janki M
Such an easy and healthy recipe for packed lunch, loved it
Amy
Thanks Janki, so happy you like it 🙂
Yk
Can I use regular plain yogurt instead of greek?
Thank you!
Amy
Hi Yk, Yes that will work well 🙂
Ashley
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
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
These are my go-to for my 10 month old. He LOVES them. Make them in huge batches now, thank you!
Amy
So glad your little one loves them, Kat 🙂
Andrea
Hi! Do you cook the veggies before or you put them raw? Many thanks. Looking forward to bake them
Amy
Hi Andrea, you add them raw 🙂
Sage S
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
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
I used spelt flour... these are awesome!
Amy
So happy you liked them EM 🙂
MJ
Yum.. and very easy to make.
Nayzar
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
Great to know, Nayzar. Thanks for letting me know as it is always helpful for other readers 🙂
Maroula
What size tray could you convert this recipe to please?
Amy
Hi Maroula, I'm a little confused - are you meaning to make a traybake or loaf instead of muffins?
Maroula
Yes I mean to bake it in a tray instead of muffins. sorry for the confusion
Dee Healy
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
Great to know, Dee. Thank you for taking the time to leave feedback 🙂
Kedela A
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
Thanks Kedela, glad you liked them. Salt really does help to bring out the flavour 🙂
Eva H
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
Not sure why that would be, how did they turn out?
Adriana
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
Thanks, Adriana. Loving the sound of the purple carrots, I'll need to try that! Glad they were both hubby and baby approved! 🙂
Esme
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
Thank you, Esme. Herbs def add a lot of flavour - perfect for babies 🙂