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
Kris says
After adding black pepper, green onion, and a dash of red chili flakes, these were perfect for breakfast! I cut one of these in half, stuck an egg in the middle and had a nice quick breakfast sandwich !:-) Thanks for the recipe!
Amy says
Thanks Kris! I'm loving the sound of an egg in the middle of these - delish!
Apeksha says
I'm so glad I found this recipe and tried them - they were fab!
I used half self-raising flour and half rice flour, added some salt, pepper, mixed dried herbs & a little bit of liquid from a jar of jalapenos. . The texture was lovely - really light and fluffy.
Having been poorly over the last couple of days, my little one managed almost a whole one - yay!
I'm thinking of trying caramalised onion and goats' cheese next time. And maybe some with feta and some kind of vegetables (spinach, pepper?). Got to get the cheese in, right!?
Thank you for sharing - I'm now going to go browse some more of your recipes!
Amy says
Thank you! So happy you enjoyed them and I am loving the sound of your variations....yes cheese is always good!
Hemma Patel says
Hi Amy, I tried these and they were a great snack for my little girl. I can’t wait to try out some of your other recipes. Thanks!
Amy says
Thanks so much Hemma, so happy your little girl enjoyed them 🙂
Kristen says
I used leftover butternut pumpkin finely diced in my food processor - excellent! I subbed applesauce for oil and wasn't disappointed 🙂 Thank you!
Amy says
Brilliant! Thanks for your feedback, Kristen, and for detailing your substitutions. So glad you liked them 🙂
Erica says
These were delicious! I added a tablespoon of fresh dill, a tsp of salt and a tsp of garden seasoning. SO GOOD! Thanks for the recipe
Amy says
Sounds delicious! So glad you liked them 🙂
Chantal says
Just wanted to say I tried theme and love them. I tried with regular white flour and whole wheat. I also played with the recipe. I use the President Choice frozen corn with jalapeno, added chili powder and Kirkland crumbled bacon. Delicious. Next time will try other cheeses. Thanks for the great recipe.
Amy says
Thanks Chantal, so happy they were a success for you 🙂
April says
Hello all,
Just finished baking these. My LO is dairy free and I am gluten free so I substituted for gf flour and added 1/4 cup ground flax. I used almond milk and coconut yogurt. No cheese and a little bit of basil and garlic powder (a pinch). I also used a frozen veg mix with carrot, peas, corn and beans and added some extra fresh grated carrot. Rinsed and dried them then chopped them up finer in the food processor. Sprinkled a bit of salt on top. I tried not to mix much, but not sure how well I did on that.
Final verdict ... Fluffy and moist! But does need a bit more flavour. I will mix in salt and more seasoning next time. Overall I really like them! The salt sprinkled on top helps but I think mixed in will be better. Maybe a bit more veg too, which will add extra flavour. I think this recipe will be a good base for a fruit and veg mix as well.
Thanks for the recipe!
Amy says
Hi April, thank you so much for your detailed feedback. I often get messages from people who have children that are dairy free / gluten free so it is so useful to know what has worked well for other readers so that I can give suggestions. Thanks again for taking the time to rate and give feedback.
Suzanne Burke says
These were a hit with all my boys, including my husband. Tasty and easy. Thanks for the storage tips too.
Amy says
Thanks Suzanne, glad they were a hit all round 🙂
Ann says
Thanks for sharing your creation. I made these using a combination of 1 cup Cauliflower flour, 3/4 cup almond flour and 1/4 cup coconut flour. Threw carrots, zucchini, broccoli, cauliflower, kale, chard, baked sweet potato, mushrooms, corn, cilantro and parsley in the food processor, and added some cooked millet in for crunch. Clean out the fridge muffins...Delish!
Amy says
Hi Ann, thanks for your feedback and info on your alterations. It is always good to know what variations work well! Love the name "clean out the fridge muffins". My Mum used to always make "clean out the fridge soup" and we loved it as kids!
Jess says
Can you sbusitute the veg fir greens. I am doing keto and cannot have corn or other high carb veg. Also would almond flour work instead?
Amy says
Yes, you can switch the veggies. I've never tried making these with almond flour so can't say how it would work.