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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
Carol
Perfect recipe for me and also my toddler. I couldn't believe how much water was squeezed out of the carrots and zucchinis. Absolutely do not skip this step. Thank you Amy for the recipe!
Amy
Thanks Carol
Jemma
Hi should the mixture be runny or like a dough form?
Amy
Hi Jemma the mixture is thick, if you scroll up you will be able to see the texture in the process shots 🙂
Abigael Fraser
Hi, is there a substitute for the Greek yoghurt? Also I don’t drink regular milk, would lactose free milk be okay? ♀️
Amy
Hi Abigael, you can replace the Greek yoghurt with olive oil (tested). I have not tested lactose-free milk but there shouldn't be any issues and I'm sure readers have tried with success (You can read comments to check)
Fiona
Hi Amy, I’m out of Greek yoghurt. You mentioned to substitute with olive oil. Do I increase the olive oil amount to 1/2 cup?
Amy
Yes, that will work 🙂
Toddler mommy
Any substitute for eggs?
Amy
Hi, I haven't tested any substitutes so can not guarantee results, but I'd suggest a flax egg 🙂
Amanda
I was out of carrots and Greek yogurt, so I substituted yellow squash and veggie cream cheese. So good! That little bit of veggie cream cheese is definitely adding a lot of flavor.
Amy
Sounds delicious, thanks Amanda
Kelsie
Delicious recipe! (Made for myself as a snack). I didn't like the idea of that much cheese (fat) in it though so I substituted most of the cheese for reduced fat feta.
It was delicious and came in at around 155 calories. Perfect for a snack and nutritious!
Debbie
About to try but do we have to pre cook peas an corn
Amy
Hi Debbie, no need to pre cook them. 🙂
Taylor
Hey Amy!
This recipe has become a cult favourite in my house, it's so flexible and delicious that no matter what veg we throw in it it always comes out light, fluffy, satisfying, and full of flavour. We make these almost bi-weekly!
Unfortunately, I've just found out I have to go on the FODMAP diet :/
It's a long shot, but any suggestions on how to substitute the flour? Can I replace all of it with buckwheat flour? Or is half buckwheat and half gluten free all purpose flour better for keeping the muffins fluffy?
Please share any experience or knowledge you have, even if it's just a hunch!
Thanks all the same for bringing this recipe into our lives, I know it's brought a lot of joy to us 🙂
Amy
Hi Taylor, I'm so happy that this recipe has become a favourite in your house. I have unfortunately not tried any gluten-free alternatives so can't say for sure. I like your idea of doing half buckwheat/half gluten-free, that sounds like a great starting place. I'm sure there have been readers that have tried gluten-free alternatives, if you scroll through the comments you may find what worked for others. 🙂 Good luck, I'd love to know if you try it and how it worked for you.
Brooke Young
Such an easy and tasty recipe. Everyone from 18month old to grandma loved them.
Amy
Thanks Brooke! I'm delighted that they got the seal of approval from all generations!
Candise Rundell
Hi there!! I’d love to make these but don’t want to mess them up. Please can you confirm. In Aus it’s 1cup of flour = 250g. So I get confused whether it’s 500g or two cups?
Amy
Hi Candise, it is 250g of flour. I find this to be 2 cups (250ml cups). I'd use gram measurements if you can, it is much more accurate. 🙂
Marilyn Jares
I am in Canada and using all purpose flour. 250 gm is just over 1 1/2 cups. This could be important!
Amy
Thanks, Marlyn. This is why I'd love to see every country using scales instead of cups! I always recommend using the g measurement when baking, over cup measurements. Cup sizes vary from country to country and also people fill them differently. It is hard to get the exact weight unless you use a scale.
Heidi
As I am making these for adults only, I added some cayenne pepper to give them a little spice. I had run out of wholemeal flour so made them with white plain flour. They are delicious.
Amy
Perfect! Thanks, Heidi 🙂
Clara
Hi! I’m just about to make this but realised I only have self raising flour - is it ok to just use that without the baking powder?
Amy
Yes, that will work 🙂
Lauren Murphy
I have been making this brilliant recipe for over a year now, and tried it with a 1 to 1 substitute of chickpea flour instead of the plain flour today - it tasted incredible! I also don't bother squeezing out the carrot and zucchini and knock down the milk by about 50mL to balance the moisture ratio (I'm lazy) and it works out fine. Thank you so much for posting all these wonderful recipes Amy, it is helping my children to learn to love veggies 😀
Amy
Thank you Lauren. It is really good to know that the recipe works using chickpea flour. I'm always asked for gluten free options, thank you for taking the time to let me (and other readers) know.
Richelle
Oh thank you for posting a gluten free substitute! I’m going to try this with amaranth flour tomorrow we will see how it works! If not I’ll buy some chickpea 🙂
Lakshmi
I made this today and used 1/3 all purpose, 1/3 whole wheat flour and 1/3 chickpea flour. I also knocked down the amount of milk and didn’t squeeze out the carrots (skipped adding zucchini). It’s super tasty and has become a family favorite. Thanks for sharing.
Amy
Fantastic, thanks Lakshmi 🙂
Ingrid
Wow!! Love this recipe!!
I used mushroom, garlic, shallot onion, spinach, carrot and Queen olives. I also added a pinch of salt
Delicious. ♀️
Amy
Sounds like a delicious combo 🙂
Julie
I loved making these they are super to taste.I added everything…mushrooms ,small ammounts of Capsicum,parsley,nori(sea-weed) tomatoes,and a few pine nuts for a bit of a nutty taste and they were beautiful.
I particularly made them for my breakfast
Amy
Thanks Julie 🙂
Elisheva Ruffer
I made this recipe mostly for myself, as I am on a diet and was looking for a way to shake up my breakfast options. They are DELICIOUS and so easy to make! And very customisable, too. My big kid didn't like them so much but I am weaning my baby soon, and I plan to make them for her. Thanks so much!!
Amy
Thanks Elisheva, I'm so happy you liked them and hopefully your little girl will too when the time comes 🙂
Nicole Dorgan
Thank you for posting this recipe. I added a little garlic powder, parsley and paprika as well. They turned out lovely and my son really enjoyed them
Amy
Fantastic, thanks Nicole 🙂
Lena Kilborne
So delish! My little one (and I!) loved it. I made some adjustments based on what I had in the fridge (left out zucchini and yoghurt and added some chopped spinach, mushroom and onion.) also only had one cup of flour so just used that with 1.5 tsp baking powder. Still came out perfect and so yummy.
Amy
Fab, thanks Lena 🙂