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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
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kid-friendly inspiration on Pinterest and Instagram.
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
Renee
Hi there, thanks for posting this will try this weekend.
Once defrosted do they need to be warmed up or can be eaten cold? As sending with my son to daycare.
Amy
Hi Renee, My two are happy to eat them cold. 🙂 Hope you enjoy them!
Matilda Goransson
Doing these for a school project where we are supposed to make a difference in our community, going to serve them to homeless people. Thanks for making this recipe!
Amy
I love this! Such a lovely thing to do, hope they go down well!
Stefanie Brentnall
I have just made these and they smell so yummy. I get what people say about lacking flavour but I was kind of looking for that as I have a toddler who has gone off veg and was looking for something to see if we can change this.
I am in the UK so I used self raising flour. They're a little sticky in the middle and took a long time to cook! Considering I don't bake I am quite happy with them. Let's see if the little one agrees when she wakes up!
Thanks for the recipe!
Amy
Hi Stefanie, thanks for your feedback - how did they go with your little girl? Fingers crossed she liked them!
Catherine
These were delightful! Made with plain flour and doubled the cheese content - absolutely devine in flavour. Texture was spot on too, moist and fluffy (I folded the flour in as advised which no doubt helped keep it light). Thank you.
Amy
Double cheese - YUM! Glad you enjoyed them, thanks for taking the time to rate and comment 🙂
Ana
I made this muffings today. They look and taste amazing. I didn’t have any yogurt and added some Philadelphia cheese.
I was unsure about the texture and cooked them in two batches incase the first batch was to dry but not it came out perfect.
Thank you Amy for this lovely recipie x
Amy
Hi Ana, thanks for your feedback. Loving the sound of Philadelphia in the muffins!Yum!
Lynn
I made these with half white all purpose flour and half whole wheat flour. I didn’t have any zucchini on hand, so I added a bit more carrot and some red bell pepper, along with the frozen sweet peas and corn. I will admit that they are a tad bland without seasoning for my liking. BUT, my 14 month old LOVES them! Sometimes we add a bit of butter on them for him (he’s a preemie and small for his age so they say a bit of extra fat is good for him.) But we don’t do it all the time though. Sometimes we just cut one up and give it to him plain with a side of berries or fruit. He absolutely loves these muffins. And they freeze well! I’m currently making my second batch since we ran out of the first batch. Thank you for this recipe. It’s a great way to get vegetables into our little guy.
Amy
Hi Lynn, Brilliant! So happy your 14 month loves these. Thanks for giving feedback, it makes my day when I hear people are enjoying my recipes.
Sherry
I am on Weight Watchers, have no little ones at home. I'm adapting it by using fat free milk, 1/2 regular cheese, the other half 50% reduced fat Cabot sharp cheddar, 2 Tbls EVOO vs 1/4 cp plus 2 Tbls reduced fat butter/canola blend, throwing in 1/4 cp fat free cheddar. Will let you know how they turn out. Probably add garluc powder, dash salt, Mrs Dash and dash of pepper!
Amy
Hi Sherry, hope you got a good result!
Anya
I just made these (though slightly adapted) and they’re yummy! I halved the recipe because I only have a mini muffin tray and used half a courgette, half a leak, about a quarter of a broccoli and 1/4 cup of peas. I made them for a picnic tomorrow for me and my son and I think he’s going to love them!
Amy
Hi Anya, Thanks for the feedback - hope your son loved his picnic!
Shelby
Were not fans of frozen corn or peas here could I use fresh instead? Or would it not turn out correctly?
Amy
Hi Shelby, fresh should work great 🙂
Fabiana
Just made them. Very easy and delicious. Used 1/2 whole meal flour and 1/2 plain flour just in case and worked fine. Definitely making it again!
Amy
Thanks, Fabiana. So happy you liked them! Thanks for the feedback and info on what flour you used, it is useful feedback for other readers.
Melissa
Great recipe, turned out really well and my little boy loved them. Even ended up having them for lunch myself with a little bit of philli cheese spread on them warm from the oven yummmmmm 🙂
Amy
Hi Melissa, Fab! So happy that they were a success for you and that your little one loved them. Cream cheese sounds delicious on them!
Rohini
So I made these with 8tbsp chickpea tin water instead of eggs. They tasted so good I had 3 whilst my 10month baby enjoyed hers quietly:-D
Amy
This is so great to know for other readers. I often get asked for egg replacement ideas but without trying them in the recipe I can never guarantee how they would work out. I'm delighted you enjoyed the recipe and that you could make it work for your diet!
Emma
Hi Amy,
Your recipe looks great, I cant wait to try it!
I sometimes use an egg substitute in my baking - I think its called 'No Egg'.
I am in NZ and got this from common sense organics, your Aus alternative store should hopefully stock it!
Amy
Thanks for the recommendation, Emma. Good to know for when others ask!
Sarah hackett
These turned out brilliantly! Looked just like the picture. I think reading all the tips and following the recipe to the letter helped. That said I did use plain flour (not a fan of whole meal because of the heaviness as said in other comments) but I swapped 1/4 cup for ground oats for a little extra nutrition. My 2 year old is happily munching one as I type... with ketchup for dipping of course.
Amy
Thanks Sarah, so happy you had success with the recipe 🙂 I like the idea of adding ground oats into the mix!
Tasha
These were delicious! Light and fluffy since I didn’t overmix! Also I sprinkled a little salt on them when they were done baking. It helps to bring out the delicious flavors. If I want to bake with salt in them, do you think 1/2 tsp is enough?
Amy
Hi Tasha, thanks for the feedback and I'm so glad they came out light and fluffy for you. Yes, I'd try 1/2 a tsp and see how that work
Saumya
Hi Amy,
I want to use spinach instead of zucchini. What alterations should i make in the recipe and how much spinach do i use?
Amy
Hi Saumya, without trying it I can't say for sure but I would just replace the zucchini with 250g of spinach (trimmed and shredded). Hope they turn out for you!
Megan
These turned out so fluffy and delicious. I think next time I'm going to a bit more cheese and some salt. But otherwise I think my kids are really going to enjoy these. And they need more veggies in their lives lol!
Amy
Great, thanks Megan! Hope your kids liked them 🙂
Megan
I made these muffins today for my son! They turned out beautiful! I added some green onion and I used the juice that came out of the zucchini and carrot it equaled 1/4 cup so I added only 1/4 of milk. They are nice and fluffy! Thank you for sharing I will be making these for my little guy again 🙂
Amy
Thanks, Megan! So glad they turned out well for you. Thanks for taking the time to let me know, I appreciate it.
Jo
I did them with wholemeal flour, 3 table spoons of coconut oil, almond milk (little bit more than in receipe) nd no cheese at all, only parmesan cheese on the top. They grew while baking so much! I added salt, pepper and spices. I did two lots, one with mushrooms & onion and parsley and one with zucinni, carrot and peper. Both are amazing! 🙂 and calories are reduced 🙂
Amy
Hi Jo, thanks for the feedback an info on your adaptions. Readers often like to know what works for others so this is good feedback. The mushroom and onion version sounds delicious.