Savory Vegetable Muffins
These Savory Vegetable Muffins are easy to make, full of goodness and the perfect easy way to get more veggies in at any meal! Great for breakfast, in lunch boxes, as a snack or a side to dinner, this is the perfect healthy muffin recipe!
Servings: 12 muffins
- 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
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 expect vegetable and cheese in a medium bowl. Mix until smooth and batter has on 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.
- Don't skip on squeezing out the zucchini and carrots! These veggies are naturally high in water and skipping out 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 selection about letting them finish baking as they cool and your are 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 oven 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.
- 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 it out!
- 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