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
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