These Savory Veggie Muffins are easy to make, full of healthy ingredients and are a perfect way to get more veggies in at any meal! Loaded with 3 different veggies (carrot, broccoli, zucchini), they are great for breakfast, in lunch boxes, or as a snack or a side to dinner!

Savory Vegetable Muffins on a cooling rack with a white tea cloth, with one muffin is cut open to show the texture of a cooked muffin

Savory Vegetable Muffins

Now, it is no secret that veggie-loaded muffins are my jam. But I truthfully have yet to conquer the savory muffin….until now!

These easy and delicious Savory Vegetable Muffins are so simple to make and can really make for a positive veggie experience at pretty much any meal! Loaded with broccoli, carrots and zucchini, I added savory herbs and spices to make these muffins perfect for the whole family!

And with a little shredded cheddar cheese thrown into the mix (literally!), these muffins will become a regular thing in your house as they have mine.

A 2-image graphic showing broccoli florets being processed in a food processor with the “S” blade.

Tips for making Savory Vegetable Muffins

  • Don’t skip on squeezing out the zucchini and carrots! These veggies are naturally high in water and skipping out on removing their added moisture might make for a soggy muffin… which is simply no fun.
  • Let them cool before trying them. I know, I know. We all get super excited to try a new muffin recipe and the idea of trying a piping hot muffin fresh out of the oven is almost too hard to resist. But, when you take a muffin out of the oven, it is still baking as it cools. True story. So they need that “sit and chill” time on the cooling rack to finish cooking and firm up as they cool.
  • Don’t over bake them. If you just read the above section about letting them finish baking as they cool and you’re tempted to just leave these savory vegetable muffins in the oven longer, don’t do it! Over baking will result in a dry muffin.
  • Know your unique oven. Every oven is different. I learned the hard way when moving from apartment to apartment when I was younger that the sensors in ovens can become faulty over time and don’t always cook at the temperature they claim to. I ended up buying an oven thermometer to be sure I was baking foods at the temperature they needed. If you suspect your oven might cook hotter or colder than the suggested temp, adjust your cooking times appropriately.
  • Use a food processor to finely chop and grate your veggies. I LOVE this kitchen hack. It saves so much time and can really make veggie-loading easier! For the broccoli, just add florets to a food processor with the “S” blade. Pulse until finely chopped. For the carrots and zucchini, use the shredding blade.
A 2-image graphic showing  wrapping grated carrots and zucchini in a paper towel and pressing them down with a hand to pull the moisture.

Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!

Suggested adaptations

  • Skip the salt, herbs and/or spices. If you are making these vegetable muffins for babies or toddlers, you might prefer the keep salt to minimum and not overwhelm those little tastebuds with herbs and spices.
  • Bake it as a savory loaf. Mix as directed but bake in a loaf pan for 40-45 minutes at the same temperature.
  • Replace the broccoli with cauliflower.
  • Replace the zucchini with summer squash. Just make sure to still squeeze out the moisture!
  • Make them gluten free by subbing in a good cup-for-cup gluten free flour blend. I like this one!
  • Make them as mini muffins. Just portion them out into a lined mini muffin tin and bake for about 10-13 minutes at the same temperature or until a toothpick inserted in the middle comes out clean.
A 4-image graphic showing the making of savory vegetable muffins - from gathering all ingredients and mixing them to folding the vegetables and portioning out the batter into a muffin tin, then topping with grated cheese.

Other muffins that are packed with vegetables…

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A side view of savory vegetable muffins on a cooling rack and a sprig of fresh thyme next to them.

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Savory Vegetable Muffins on a cooling rack with a white tea cloth, with one muffin is cut open to show the texture of a cooked muffin
5 from 19 votes

Savory 3-Veggie Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisine: American
Course: Breakfast, Side Dish, Snack
These Savory Veggie Muffins are easy to make, full of healthy ingredients and are the perfect way to get more veggies in at any meal! Loaded with 3 different veggies (carrot, broccoli, zucchini), they are great for breakfast, in lunch boxes, or as a snack or a side to dinner!

Ingredients
 

  • 1/2 cup finely chopped broccoli florets
  • 1/2 cup grated carrots
  • 1/2 cup grated zucchini
  • 1/4 cup olive or avocado oil
  • 2 eggs
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp onion powder
  • 1/2 tsp salt, or to taste
  • 1 cup milk of choice
  • 1 cup shredded cheese, plus extra for topping if desired
  • 1/2 tbsp Italian seasoning

Equipment

  • Muffin tin

Instructions
 

  • Preheat your oven to 350℉ and line a muffin tin with 12 liners. Set aside.
  • Place grated carrots and zucchini in the middle of a paper towel. Squeeze out as much of the moisture as you can. Set aside. 
  • Combine all ingredients except vegetables and cheese in a medium bowl. Mix until smooth and batter has an even consistency.
  • Add finely chopped broccoli florets, drained carrots, drained zucchini and shredded cheese to batter and fold in.
  • Portion between the prepared muffin tins and top with extra shredded cheese if desired.
  • Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from oven and let in pan for 5 minutes. Transfer to a cooling rack and and let the muffins cool completely before storing them in an air-tight container in fridge for up to 5 days or in freezer for up to a month.

Notes

  • Don’t skip on squeezing out the zucchini and carrots! These veggies are naturally high in water and skipping out on removing their added moisture might make for a soggy muffin… which is simply no fun.
  • Let them cool before trying them. I know, I know. We all get super excited to try a new muffin recipe and the idea of trying a piping hot muffin fresh out of the oven is almost too hard to resist. But, when you take a muffin out of the oven, it is still baking as it cools. True story. So they need that “sit and chill” time on the cooling rack to finish cooking and firm up as they cool.
  • Don’t over bake them. If you just read the above section about letting them finish baking as they cool and you’re tempted to just leave these savory vegetable muffins in the oven longer, don’t do it! Over baking will result in a dry muffin.
  • Know your unique oven. Every oven is different. I learned the hard way when moving from apartment to apartment when I was younger that the sensors in ovens can become faulty over time and don’t always cook at the temperature they claim. I ended up buying an oven thermometer to be sure I was baking foods at the temperature they needed. If you suspect your oven might cook hotter or colder than the suggested temp, adjust your cooking times appropriately.
  • Use a food processor to finely chop and grate your veggies. I LOVE this kitchen hack. It saves so much time and can really make veggie-loading easier! For the broccoli, just add florets to a food processor with the “S” blade. Pulse until finely chopped. For the carrots and zucchini, use the shredding blade.

Suggested adaptations
  • Skip the salt, herbs and/or spices. If you are making these vegetable muffins for babies or toddlers, you might prefer the keep salt to minimum and not overwhelm those little tastebuds with herbs and spices.
  • Bake it as a savory loaf. Mix as directed but bake in a loaf pan for 40-45 minutes at the same temperature.
  • Replace the broccoli with cauliflower.
  • Replace the zucchini with summer squash. Just make sure to still squeeze out the added moisture!
  • Make them gluten free by subbing in a good cup-for-cup gluten free flour blend. I like this one!
  • Make them as mini muffins. Just portion them out into a lined mini muffin tin and bake for about 10-13 minutes at the sam temperature or until a toothpick inserted in the middle comes out clean.
Serving: 1muffin, Calories: 148kcal, Carbohydrates: 13g, Protein: 6g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 37mg, Sodium: 233mg, Potassium: 183mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1061IU, Vitamin C: 5mg, Calcium: 104mg, Iron: 1mg