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
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.
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.
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.
Other muffins that are packed with vegetables…
- Oatmeal Green Smoothie Muffins
- Zucchini Lemon Muffins
- Chocolate Muffins (with butternut squash)
- Carrot Pumpkin Muffins
- Mini Butternut Squash Blueberry Muffins
Did you try this veggie-loaded muffin recipe and now you’re hungry for more?
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Loving these Savory Vegetable Muffins and are hungry for more?
Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on Facebook, Pinterest and Instagram for all kinds of veggie-loaded living ideas!
Savory 3-Veggie Muffins
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!
Servings: 12 muffins
Calories: 148kcal
Equipment
- Muffin tin
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
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.
- 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.
Nutrition
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
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Comments
Looks yummy. Do you think any other gluten free flour might work?
I think the cup-for-cup blends like the one from Bob’s Red Mill might work!
Yum! Made these to go with dinner and they are really good. I might added some chopped ham or sausage to the batter next time
Delicious! My 8month old daughter devoured it. Perfect texture and super tasty! Thank you!
Yay! I love when toddlers love a good veggie-loaded muffin! So glad they were a hit
I’ve tried these recipes with the Trader Joes GF flour, which is 1 for 1, and it works beautifully!
THESE ARE SO DANG GOOD!!! No shocker really, as everything I have made from this good angel’s website has been heavenly – but these savory muffins were totally what my mouth has been longing for!
WOW! All kinds of feel good things here! I’m so glad you enjoyed them and thanks for making my day!
To make these vegan, I will obviously sub non dairy milk, but do you think I’m better off skipping the cheese all together or using some faux cheese?
You could totally skip the cheese but might need up to the seasoning elsewhere. You can use vegan cheese, but each cheese kind of behaves a bit differently in recipes (especially when it comes to melting)
These are really good. I used King Arthur measure for measure gf flour and opted for a frozen veggie mix (cauliflower, broccoli, carrot and sweet potato) to save a little prep time. The veggies were mostly defrosted and I squeezed the excess moisture out before mixing them in. The texture came out great for me. I mostly made them for my 15 month old, but I will be eating them too. He was a fan!
I love that shortcut! So glad they were success, Stacey!
The amount of suggested adaptations is so helpful!
I have a toddler who won’t eat food if it looks like it has veggies in it sadly. Do you think I could blend the veggies instead of chop them? Thank you!
Absolutely. I’d blend them in with the wet ingredients and then add that to the dry in a bowl!
would this work with flax eggs? really want to try a savory muffin but we have an egg allergy!
I believe they would!
First of all, let me say, I have never subscribed to an entire page before yours. I usually have to save one recipe at a time because most pages have very hit-or-miss recipes from one to the other. Yours hit EVERY TIME! It’s incredible…and obviously so are you. Second, I have a question about this recipe: I only have whole wheat pastry flour on hand- how much extra flour would you suggest I add to keep the mixture right? Thank you for all you do!
Courtney, what a tremendous compliment! Thank you and I am so glad you enjoy my recipes so much! Okay, now to your question. I truthfully don’t use pastry flour in baking, so my experience with it is limited. However, from what I do know, it sounds like you can do a straight swap.
Hi Taesha – could I add sweetcorn to these?
I haven’t tried but I love that idea!
Hi, what’s the best way go store them once cooked?
Hi Amy! I find the best way to store these is to let them cool completely before transferring them to an air tight container and storing int the fridge. They are okay at room temp for 12-24 hours, but because of all the added veggies, storing them in the fridge helps them to stay fresher longer.
Thank you so much!
Would this work with oat flour? Also might be a silly question but do you steam the broccoli before cutting it up?
Not a silly question! I don’t steam the broccoli before adding it. It is so small that it cooks up in the muffin. I haven’t tried making this recipe with oat flour, but it would probably work. The muffins might be a bit denser, but I bet they would still be delicious!