These savory muffins are soft, fluffy, and packed with broccoli, zucchini, carrots, and cheddar cheese all mixed into one easy batter. A veggie-loaded savory muffin that works just as well alongside soup and chili as it does with eggs or a cottage cheese bowl for breakfast.

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

The savory muffins that somehow go with everything

These savory muffins started as me wanting something that could kind of bridge the gap between a dinner roll, all my beloved sweet muffins with added veggies, and a veggie side dish ….And somehow these ended up becoming all three. We eat them with soup, dunk them into chili, serve them alongside eggs in the morning, and honestly sometimes just grab one straight from the fridge as a snack because they are surprisingly satisfying. They’ve become one of those recipes I keep making because they’re easy, practical, and just make meals feel a little more complete without much extra effort.

Texture-wise, these are very much still muffins…just savory instead of sweet. Soft, fluffy, hearty from the whole grains, and studded with little flecks of broccoli, carrot, and zucchini throughout. (Nature’s sprinkles, if you will 😅) The cheese gives them almost a savory quick bread or biscuit-muffin hybrid situation that makes them feel cozy and familiar instead of aggressively “healthy.” And because everything gets mixed together in one bowl, they’re honestly barely more work than making a boxed muffin mix.

I am going to tell you though, squeezing the moisture from the zucchini and carrots is key. Don’t skip it…unless you want soggy muffins 😅 I also highly recommend using a food processor if you have one because it makes prepping the veggies wildly faster and gives the muffins the best texture. Seriously, these are fun, different, and such a great way to get a few more veggies in at dinner for those selective eaters…or honestly just for those of us who naturally swing more savory than sweet in the flavor department.

Let’s make these together. Just you and me….

A 2-image graphic showing broccoli florets being processed in a food processor with the “S” blade.
Start by getting those veggies chopped nice and small. Remember, nature’s sprinkle vibes!
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.
Then squeeze out those grated veggies.
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.
1. Add the eggs, oil, milk, seasonings, baking powder and flour to a medium bowl and mix. 2. Add in the veggies and grated cheese. 3. Mix to incorporate but don’t over mix! 4. Portion into a muffin tin and top with more cheese. And bake!
A side view of savory vegetable muffins on a cooling rack and a sprig of fresh thyme next to them.
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

Veggie-Loaded Savory Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Cuisine: American
Course: Breakfast, Side Dish, Snack
Author: Taesha Butler
These savory muffins are soft, fluffy, and packed with broccoli, zucchini, carrots, and cheddar cheese all mixed into one easy batter. A veggie-loaded savory muffin that works just as well alongside soup and chili as it does with eggs or a cottage cheese bowl for breakfast.
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • ½ cup finely chopped broccoli florets
  • ½ cup grated carrots
  • ½ cup grated zucchini
  • ¼ cup avocado oil, or olive oil
  • 2 large eggs, or 2 flax eggs
  • 1½ cups whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon onion powder
  • ½ teaspoon salt, or to taste
  • 1 cup milk
  • 1 cup shredded cheddar cheese, plus extra for topping if desired
  • ½ tablespoon 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.
    • TIP: If you have a kitchen thermometer, bake until the muffins have an internal temperature of 200℉ in the center. This will ensure they are cooked through but not overcooked.
  • 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

  •  
Serving: 1muffin, Calories: 157kcal, Carbohydrates: 13g, Protein: 6g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 42mg, Sodium: 266mg, Potassium: 146mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1089IU, Vitamin C: 5mg, Calcium: 127mg, Iron: 1mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.