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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
Carolyn
Can I substitute gluten free or almond flour in this recipe? Thanks.
Amy
Hi Carolyn, I haven't tested this so can't say for sure. If you read through the comments you may find someone who has tested this. 🙂
Deltry
I made these yesterday and used almond meal. I just increased the baking powder - about 1 teas. They were great - everyone loved them! I used fresh corn as I didn't have any frozen veg. Think they would be great with different herbs too!
Fiona
Savoury muffin recipes aren’t as commonly found as sweet ones so I was excited to make these for my family. I omitted the corn and used chopped kale instead of zucchini. They turned out so good! I did add 1 tsp of salt and I think it helped a lot - it enhanced the flavour of the veggies but don’t necessarily make them taste salty.
Amy
Thanks Fiona, glad you liked them 🙂
Emma
I tried this today but they turned out flat and quite wet, I think I didn't squeeze enough water out of the vegetables, would it be possible to cook the vegetables instead to get rid of the water as this would be much easier for me?
Amy
Hi Emma, I'm not sure cooking would work. You could try roasting the vegetables but without testing, I can't guarantee the results. The other option could be to reduce the liquid (milk).
Lyndsey
I came across your recipe while looking for ways to get veggies in my kids lunches. I haven’t tried it yet but am hoping my kids will love them. I have three (ranging from k-6), and none of them eat the veggies I put in their school lunches. I’m crossing my fingers they like these! Just curious how many servings of veggies do you think is in one muffin?
Amy
Hi Lyndsey, I'm not sure, it wouldn't be much. I'd say there would be 1/4 - 1/3 of a portion of veg in each muffin. Hope your kids like them 🙂
Claire
is there anything you can use as an Egg substitute? My little boy is allergic to Eggs but would love to give the Muffins a try.
Amy
Hi Claire, I haven't tested an egg substitute for this recipe. I'd suggest trying a flax egg. Good luck 🙂
Lyndsey
You could try 1/4 cup unsweetened applesauce per egg or 1 mashed banana per egg. I've used these substitutes in other veggies muffins and they've turned out great!
Jennifer Chen
My 18 month old and her baby friends love this recipe!! Hubby also approves. Freezes great, I used broccoli instead of corn (baby’s preference). Will definitely make again once the muffins are finished. Thank you for a delicious and healthy recipe!
Amy
Thanks Jennifer 🙂
Megan
My little guy LOVES these! (Recipe made as written.) We have done BLW and I made them for the first time when he was 10 months. They kept wonderfully in the freezer and I just defrosted for an easy meal. Just made a second batch today (he is 1 years old now) and he is a happy eater!
Amy
Thanks Megan, I'm so happy your little one enjoys them 🙂
anastasia N
This recipe was wonderful. I added some diced ham and 1/2 teaspoon salt. Unfortunately, my kiddos did not approve 🙁 Thought these would be wonderful for their bsnto box at school!! Husband and myself loved them, just wish the kiddos did too! Thanks for sharing ♡
Amy
Thanks Anastasia, Glad you liked them...hopefully the kids will come round to them too 🙂
Georgia
Made these as my mum used to make something similar growing up for school lunches. I used almond milk and added cooked diced bacon - so delicious! Will definitely make again
Stella
My 10 months old loves the muffins! I added leek and spring onions, and together with the cheddar that gave great umami flavor and no salt is needed even for me.
Amy
Perfect, thanks Stella 🙂
Anu
Can I Premix batter a night before and store it in refrigerator?
Amy
Hi Anu, I do not recommend this, sorry.
Mae
Hi What if I don’t have greek yogurt is there any thing I can substitute thank you 🙂
Amy
Hi Mae, you can sub with plain yogurt or olive oil also works 🙂
Kelly
So sad I doubled the recipe to make lots as I was sure my bub would love them.. but they won’t cook! I ended up cooking for like 50min and cutting them in quarters and popping in air fryer for 10 min and they are still super wet in the middle. I have no idea what went wrong. I followed the recipe exactly. I used big muffin tins so maybe too much mixture? I want to make it again so any advice would be great! I got my hubby to squeeze liquid out too to he got as much out as possible. If it’s running next time should I just add more flour? They also didn’t rise.. they sank in the middle cooked them on ‘bake’ setting in my oven .
Amy
Thanks for the feedback, Kelly. I'm trying to think where it could have gone wrong as you say you squeezed all the liquid out. I wonder if doubling the recipe may have affected things (like having to overmix the ingredients or forgetting to double every ingredient). Were the muffin tins bigger than the regular size? If so then they would need longer to cook. I've included images of the muffin mixture raw, did yours look the same?
Ajay Sahoo
I followed the recipe to the T. Just added a bit of salt, though. Turned out fabulous. Thanks Amy.
Amy
Great! Thanks Ajay
Natalie
I just made these and here are my thoughts: they are more like a biscuit than a muffin, but that’s a good thing! I didn’t have zucchini so I did extra carrot. I thawed the peas and corn and squeezed the water out of that also. I did 1/2c cheddar jack cheese and 1/2c Parmesan and added 1tsp garlic powder, 1/2tsp onion powder and 1tsp salt. Def will make again!
AH1980
Just wondering if anyone has made it with vegan cheese or is it best to leave the cheese out? It’s a dairy allergy not vegan but think my daughter would love these. The milk and yoghurt alternatives should work but just not sure about the cheese. Perhaps nutritional yeast? Any thoughts appreciated. Thanks
Amy
If skipping the cheese I'd add some freshly chopped herbs for flavour. I personally haven't tried a vegan cheese or nutritional yeast but as the cheese is for flavour I'd say both could work.
Sam
Hi! I made this recipe without dairy or egg for my 1 year old daughter with allergies. I swapped the milk and yogurt for soy milk and homemade soy yoghurt. I swapped the cheese for 2 tablespoons of nutritional yeast and grated pumpkin to make up the 1 cup worth of cheese (I squeezed the juice out of the pumpkin). I used a egg replacer and used the juices of the carrot, zucchini and pumpkin instead of water to make the 'egg'. I added some fresh thyme and Chives for extra flavour and both my daughter and husband loved them!
Amy
Fantastic, thanks Sam. It is great to know allergy substitutions that work as readers are always looking for this, thank you 🙂
Irene
Inquiring if buckwheat flour will also work?
Amy
Hi Irene, I haven't tested it so cant say, sorry.
Johnni
This recipe was a good starting point for someone who has never made muffins before. After reading the notes I decided to add salt and fresh chopped dill for some flavor, and they turned out pretty good! Since I made these for myself, I would be brave and add more cheese next time I make these, and add some on top right before I pop them into the oven.
Amy
Sounds perfect, thanks Johnni 🙂
Lindsay
I am going to try this recipe for my 8 month old - just wondering, I’ve been smashing peas before giving them to her to prevent choking - do the peas and corn get soft enough in the muffins without smashing them to prevent her choking? Question from one nervous mama 🙂 Thanks!
Amy
Hi Lindsay, you can always use a masher to smash the peas/corn before adding to the mixture to be on the safe side.