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.
Jump to:
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
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 +).
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.
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
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 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.
- 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.
Maria Sarubbi Kelly
I wanted to love them but didn’t
Amy
Sorry they weren't to your taste, Maria
Jade Terry
This recipe turned out great, my 1 year old daughter and I both loved it! We used whole wheat flower and it worked well
Amy
Thanks Jade
Cat R
Hi, would it be possible to make these as mini muffins? How would you adapt the cooking time?
Amy
I can't remember if I have tested these in mini muffin trays but I generally bake mini muffins or 18 mins.
F's mummy
Absolutely beautiful muffins! Extremely moist and fluffy and my toddler loves them....so do her mummy and daddy!
Not bland at all. They are designed for small mouths so shouldn't be salty or overpowering.
Fantastic recipe and easy to make...considering I usually make everything dry!
Amy
Thank you for taking the time to write such a lovely review, it really means a lot. I'm so happy your whole family enjoyed them 🙂
Emily Surkus
I made these muffins as per the recipe and found them to be very bland. Good recipe base but lacks flavour. My son still ate them but I wouldn’t make them again.
Amy
Thanks for the feedback Emily. As I am a baby and kid food website I try to keep sodium levels down. If you want a boost of flavour up the cheese and add some salt. You could also add herbs and spices if you are looking for a way to boost flavour without adding sodium.
Paula Fanning
To make this gluten free, I used 1 cup almond flour, and 1/2 cup each oat and brown rice flour. I needed to cook a few minutes extra. It was delicious! (I made it before with a gluten 1 to 1 flour and didn't like the consistency. ) I really like your recipes, I just need to tweak for me being both gluten and dairy free.
Amy
Hi Paula, Thanks for sharing your gluten-free substitutes. It is great for other readers to know. I'm delighted you are enjoying the recipes and can make them work for you.
Mel
Not sure what if anything I did wrong but these were absolutely tasteless. So disappointed! Let my 7 month old try it (in case it was just me) and she pushed it away. I used broccoli, spinach, carrot and zucchini and whole wheat flour.
Whitney
My 27 mo and I loved this recipe! My son has a dairy sensitivity, so we used oat milk and violife shredded cheddar. We also subbed 1/2 cup fresh, finely shopped broccoli florettes for the peas and corn as we didnt have any. I also made them into mini-muffins. Just bake for 18 minutes to perfection!
Delicious and a versatile recipe!
Amy
Thanks for sharing this Whitney, I'm so happy the recipe worked with your dairy free subs. 🙂
Shirley
My 2 year old and I both enjoy this recipe (although it’s mostly for her). I’ve made it a few times now and always freeze them to use for later as a quick healthy snack or in her lunch box. I love that I can have these on hand to provide a substantial, healthy and quick portion of food for her when I don’t have time or need to pack something quickly to get out of the house. I’ve tried substituting (or adding) chopped steamed broccoli, more types of and larger quantities of herbs (dill, basil), even half-half spelt and plain flour. All of these variations worked well. I did make it one time substituting chia eggs for the chicken eggs as I didn’t have any, which didn’t work as well (the muffins never quite seemed to “set” even after extra baking time), but after freezing and defrosting it wasn’t too noticeable and the muffins were still eaten up. Also, the very first time, I made it without cheese to try to make it healthier and absolutely wouldn’t advise. It will be very very bland.
Emily
I have been making this recipe for years with lots of variations, and it is such a hit!
Some things I’ve found work really well:
- Gluten free flour is fine as a substitute (we have a gf house and the only thing I’ve found is that gf baked goods don’t keep as well after a day - but fresh they are delicious).
- grated pumpkin adds a really nice sweet flavour and moistness
- grated parsnip also adds a nice sweet flavour
- I always add a bit more cheese to increase the flavour
They are such a good way to get more veggies in to toddlers and babies, and a fun way of involving toddlers in cooking with veggies!
Amy
Hi Emily, thanks for your feedback, this is always helpful for other readers 🙂
Kristen
Hi’ do you know if you could use oat flour instead? Thank you!
Amy
Hi Kristen, I haven't tried oat flour in this recipe and so can't say how it would work, sorry.
Shannon
Flavourless even with extra added seasoning
Fie
I had to steal a few from my 1 year old - added a sprinkle of salt and they were tasty!!! I used diff veges - chopped bell pepper, broccoli, spinach and grated carrot and the extra oil instead of yoghurt as didn't have any. Also used half wholemeal flour and half white. Super moist and delicious!
Amy
Fantastic, thank you 🙂
Paisia
I liked these a lot. I put some chopped red bell pepper and also garlic powder and herbs and paprika. I'll make an adult batch with more salt and maybe chopped pepperoni. These are really good and versatile. Tastes a bit like quiche. My toddler ate them happily and I'd say they are softer than traditional muffins.
Amy
Thanks Paisia 🙂
Em
How much nutritional yeast would you recommend putting in instead of cheddar?
Amy
Hi Em, I'd start with a couple of teaspoons. 🙂
Penny
This savoury bake recipe is simple yet so good & customisable. I've made this twice in the past,not as muffins but one layer (like some modified "pie"/"quiche"?) & it always turned out well. I loved eating it.
I never had all of those veggies at hand at any time so I've used zucchini, corn, bell pepper, onion in different proportions to great success.
Amy
Thanks Penny 🙂
Mirna
Hi. I am allergic to eggs any alternative??
Amy
I haven't tested any egg alternative so can't guarantee results but I would suggest a flax egg.:)
Gaurav Danani
Hi Amy!
What would be a good alternative to Whole wheat flour? as my daughter is allergic to wheat. Thanks!!
Amy
Hi Gaurav, unfortunately, I haven't tested any other flours in this recipe - sorry.