Savory Vegetable Muffins
on Feb 07, 2022, Updated Jan 26, 2024
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These vegetable muffins are soft, fluffy, and perfect for babies and toddlers. They are a great way to get more veggies into a meal and make a perfect lunch or snack!
These easy veggie muffins have definitely become a new staple in our home. They are a great way to use up veggies before they go bad and are great for packing in lunchboxes. They are completely customizable as you can use whatever veggies you have on hand! Your little ones are sure to love these mess-free muffins!
If you’re looking for other fun ways to incorporate vegetables into your little one’s diet, be sure to try out this broccoli cheese bread, chicken nuggets with veggies, and these crispy air fryer cauliflower tots!
Table of Contents
What You’ll Need
Here is what you’ll need to make these savory vegetable muffins:
- Flour: I used all-purpose flour in this recipe, but similar flour variations may be used as well.
- Egg: Used as a binder to help hold the muffins together.
- Milk: I used full-fat whole milk, but any type of milk works well.
- Oil: Use a mild-tasting oil, such as extra light-tasting olive oil or avocado oil. You may also use equal parts melted butter.
- Cheese: I used cheddar cheese for the most flavor, but any type of shredded cheese works well.
- Vegetables: Use any veggies you have on hand! In this recipe, I used broccoli, carrots, and corn, but feel free to mix up your favorites! I shredded the carrots using the smallest hole on my box grater and finely chopped only the top part of the broccoli florets.
- Baking Powder: Used as a leavening agent to help the muffins rise.
- Salt: For a little added flavor in the muffins. You may omit the salt if you are making these vegetable muffins for a young baby.
- Pepper: For a little added kick!
See the recipe card below for full information on ingredients and quantities.
Recipe Substitutions & Additions
- Vegetables: I used broccoli, carrots, and corn in these muffins, but you can use whatever veggies you have on hand! Other options that work well are bell peppers, onions, peas, cauliflower, etc.
- Flour: I used all-purpose flour for these muffins, but whole wheat flour may be used as well. I have not tested out these muffins with other types of flour.
- Eggs: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
- Milk: The milk may be substituted with a dairy-free alternative like coconut milk.
- Cheese: You may replace the cheddar cheese with other types of shredded cheese such as a 4-cheese Mexican blend. You may also use mozzarella cheese for a lower sodium option, but keep in mind that this does slightly change the flavor of the muffins. For a dairy-free version, substitute the cheese for dairy-free shredded cheese.
Step By Step Instructions
STEP 1: Whisk together the egg, milk, oil, and cheese in a bowl until combined (Image 1).
STEP 2: Add in the chopped/grated vegetables and mix until incorporated (Images 2 & 3).
STEP 3: Add in the dry ingredients (flour, baking powder, salt, and pepper) and mix just until they are incorporated into the batter. Do not over-mix (Images 4 & 5).
STEP 4: Scoop out tablespoon-sized portions into a mini muffin pan. I was able to make 24 mini muffins (Image 6).
STEP 5: Bake the muffins at 350 degrees F for 15 minutes (or until a toothpick comes out clean). Let them cool in the pan for 5 minutes and transfer the muffins to a wire rack to finish cooling. Let the muffins cool completely before serving.
Storage Instructions
Once cooled, store the veggie muffins in an airtight container in the refrigerator for up to 5 days. To reheat, microwave for 15-20 seconds or until warmed through. To freeze, place the cooled muffins in a freezer-safe Ziploc bag or container and freeze for up to 2 months. Defrost at room temperature before reheating, or quickly reheat on high in the microwave for 20-30 seconds (adding 10-second increments as needed).
Tips For Success
- Only use the top part of the broccoli florets. Avoid using the stems as they are a little rougher in texture, but don’t throw them out!
- I used the smallest size hole on my box cheese grater when shredding the carrots. I wanted the carrot pieces to merge seamlessly into the muffins, but feel free to use a larger size hole if you prefer larger carrot chunks.
- When making muffins, I like to use a silicone muffin pan to bake them as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. Avoid using paper liners as these muffins tend to stick.
- Omit the salt if you are making these muffins for a younger baby. They will have a little less taste but will still have great flavor from the cheese!
Other Bite-Sized Lunches You’ll Love
Zucchini Pizza Bites
Oven-Baked Zucchini Carrot Tots
Broccoli Tots
Green Bean Fritters
If you tried these Savory Vegetable Muffins please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Savory Vegetable Muffins
Ingredients
- ⅓ cup grated carrots
- ¼ cup finely chopped broccoli floret heads
- ¼ cup corn kernels
- 1 egg
- ½ cup milk
- ¼ cup mild tasting oil/melted butter
- ½ cup shredded cheddar cheese
- 1 cup all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ⅛ tsp black pepper
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Whisk together the egg, milk, oil, and cheese in a bowl until combined.
- Add in the chopped/grated vegetables and mix until incorporated.
- Add in the dry ingredients (flour, baking powder, salt, and pepper) and mix just until they are incorporated into the batter. Do not over mix.
- Scoop out tablespoon-sized portions into a mini muffin pan. I was able to make 24 mini muffins.
- Bake the muffins at 350 degrees F for 15 minutes (or until a toothpick comes out clean). Let them cool in the pan for 5 minutes and transfer the muffins to a wire rack to finish cooling. Let the muffins cool completely before serving.
Notes
- Only use the top part of the broccoli florets. Avoid using the stems as they are a little rougher in texture, but don’t throw them out!
- I used the smallest size hole on my box cheese grater when shredding the carrots. I wanted the carrot pieces to merge seamlessly into the muffins, but feel free to use a larger size hole if you prefer larger carrot chunks.
- When making muffins, I like to use a silicone muffin pan to bake them as they pop out easily without any sticking. If using a regular mini muffin pan, be sure to coat with a cooking spray beforehand. Avoid using paper liners as these muffins tend to stick.
- Omit the salt if you are making these muffins for a younger baby. They will have a little less taste but will still have great flavor from the cheese!
Super fluffy and so tasty! I used broccoli,zucchini and carrot and ate quite a few of them myself haha
I’m so glad to hear that you enjoyed these muffins, Stephanie!😊
I tried a few different recipes of yours already and am so happy I found you through IG. My 1 year old has an egg allergy and all the recipes I’ve tried has the option for a flax egg substitute so it makes my life so much easier. She absolutely loves these veggie muffins!
I’m so glad to hear that your little one enjoyed these muffins and that it worked out well with the flax egg!😊
This is one of the best recipes I’ve made my toddler, and I loved these too!! The lightest fluffiest muffins i have made, and I’ve tried a lot of different muffin recipes for this kid! 100% will be making again.
I’m so glad to hear that you both loved these muffins! Thank you for sharing your feedback, Gemma!😊
just made these muffins for my 22 month old and he and i are both obsessed! they’re super simple to make and tastes like savory soft scones. highly recommend. i used unsalted butter in place of oil 😊
I’m so glad to hear that your little one enjoyed them, Jane!😊