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!
My extremely picky 21 month old loved these! I put all of the vegetables in a food processor just to have them small enough. If I were to have any I’d just add butter to the warmed muffin but that’s it. I didn’t add any extra seasoning since my son loves bland food.
I’m so glad to hear that your little one enjoyed these muffins, Courtney!😊
My 14 month old loved this and so did her 74 year old grandparents!
I added garlic powder, onion powder and dried Basil for a little more flavour.
I’m so glad to hear that your little one enjoyed these muffins!😊
Hi! Should the broccolli be cooked before being added?
I use finely chopped raw broccoli, it will cook fully through when baking as long as they are chopped finely😊
My son loves these! So grateful! He is in a really “picky” phase and loved the handheld nature! Delicious!
I’m so happy to hear that your little one enjoys these muffins!😊
How do you make sure the corn kernels aren’t a choking hazard? Do they soften enough while baking?
Hi Maya! I do find that they soften while baking and incorporate into the muffins. You can also mash them lightly with a fork if you’d like before adding into the mixture as well😊
I just made these for our road trip tomorrow. My only regret is that I didn’t double the recipe!! They are so good! I added chopped chives and a bit of fresh dill as well as Trader Joe’s green goddess seasoning and a scoop of collagen. So good will def be making them again!
Thank you for sharing your feedback, Martina! I’m so glad to hear that you enjoyed these muffins😊
Made these using capsicum, carrot and finely sliced green onion and they were a big success! Thanks so much for sharing!
Delicious!! Made for my baby but I might eat them all myself lol 😂 Used bell peppers and carrots, and added in some onion and garlic powder.
I’m so happy to hear that you loved them!! And I love those add-ins!😊 Hopefully baby can get some next time haha😊
so tasty! I added some ground dried rosemary and poultry seasoning, subbed goat cheese, and used gf flour and oat milk- delicious!
I’m so glad you enjoyed them!😊
Any suggestion to make this egg free? I’m not sure what type of substitute would work best.
Hi Meg! For these muffins, an egg replacer like “just egg” or a flax egg works best for an egg substitute. You can make 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. I hope that helps!