Easy Veggie Muffins (with Broccoli and Carrots!)

Serve up veggies in a kid-friendly form with these SO good Veggie Muffins. They have broccoli, carrots, protein, and little kid-approved flavor!

Veggie Muffins

With broccoli, carrots, and cheese, these savory muffins are like a corn muffin with a load of extra flavor. They’re a fun way to change up the usual muffins you make for the kids and have a nicely balanced mix of nutrients too—with protein, fiber, calcium, and Vitamin C. We love to have these for simple lunches and breakfasts, with sides like fruit and hard-cooked eggs, or to pair them with soup.

TIP: These are a great baby muffin since they’re made without added sugar. Omit the salt if making for a baby since they won’t need the extra flavor.

Ingredients in Veggie Muffins

To make this recipe you’ll need:

• grated carrot
• finely chopped broccoli
• shredded cheese
• egg
• butter
• milk
• cornmeal
• whole wheat flour
• baking soda and powder

TIP: You’ll want to use just the top parts of each broccoli floret so you avoid using any of the harder stems. This will help ensure a fluffy overall texture to the muffins. You can chop the tops of the broccoli florets or cut that part off with a pair of kitchen shears.

How to Make Veggie Muffins Step by Step

These muffins are so easy to make once you have the veggies prepped. Here’s a look at what to expect. Scroll down to the bottom of the post for the full recipe.

1. Stir the ingredients together.
2. Divide among 12 muffin cups.
3. Bake!
4. Let cool slightly on a wire rack.

TIP: These are a great make-ahead meal. To store, place cooled muffins into an airtight container and store in the fridge for up to 5 days. Reheat for 15-30 seconds and serve warm. You can also freeze them.

Can I make these Veggie Muffins vegan?

I don’t have a dairy and egg-free option for this recipe, but check out some of my other veggie muffins: Carrot Cake Muffins, Flourless Chocolate Protein Muffins (with Hidden Veggies), Corn Muffins with Squash and Butternut Squash Muffins.

Tips for Making the Best Veggie Muffins

• Use just the top parts of each broccoli floret so you avoid using any of the harder stems. This will help ensure a fluffy overall texture to the muffins. You can chop the tops of the broccoli florets or cut that part off with a pair of kitchen shears.
• Use gluten-free cup for cup flour blend in place of the whole wheat flour to make these gluten-free.
• To store, place cooled muffins into an airtight container and store in the fridge for up to 5 days. Reheat for 15-30 seconds and serve warm. Or freeze for up 3 months in the freezer in a zip top storage bag with a much air removed as possible. Thaw in the fridge or at room temperature and warm to serve.
• These pair nicely with soup and salad, or are a nice lunch or breakfast main dish with simple sides such as fruit, eggs, or additional veggies.

Watch me make these easy muffins below!

I’d love to hear your feedback on these muffins if you try them—comments are helpful! Please comment below to share and thank you!

Easy Veggie Muffins

I like to grate the carrot on a box grater and cut the top of each broccoli floret off and finely dice with a knife. Avoid the stems since they won't blend into the batter as well.

Print Recipe Pin Recipe

4.97 from 119 votes

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Author Amy Palanjian

Cuisine American

Course Muffins

Calories 193kcal

Servings 12 muffins

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 1 cup grated carrot
• ▢ 1 cup finely chopped broccoli (top parts of the florets only, no stems)
• ▢ 1 cup shredded cheddar cheese
• ▢ 1 1/2 cups milk
• ▢ 1/4 cup melted butter (or neutral oil like canola)
• ▢ 2 eggs (lightly beaten)
• ▢ 1 cup cornmeal
• ▢ 1 cup whole wheat flour
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon salt

Instructions

• Preheat the oven to 375 degrees F and grease a standard muffin tin with nonstick spray.
• Place all ingredients into a medium bowl and stir together gently to combine. Divide the batter among the prepared muffin tin, filling each about ¾ full.
• Bake for 18-20 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, let cool in the pan for a minute or two, then transfer to a wire rack to cool at least slightly.
• Serve warm or store.

Equipment

• Muffin Pan
• Whole-Wheat Flour
• Storage Containers

Notes

• Use just the top parts of each broccoli floret so you avoid using any of the harder stems. This will help ensure a fluffy overall texture to the muffins. You can chop the tops of the broccoli florets or cut that part off with a pair of kitchen shears.
• Use a box grater to grate the carrot. You'll need about 1-2 medium or large carrots depending on the size.
• Use gluten-free cup for cup flour blend in place of the whole wheat flour to make these gluten-free.
• To store, place cooled muffins into an airtight container and store in the fridge for up to 5 days. Reheat for 15-30 seconds and serve warm. Or freeze for up 3 months in the freezer in a zip top storage bag with a much air removed as possible. Thaw in the fridge or at room temperature and warm to serve.
• These pair nicely with soup and salad, or are a nice lunch or breakfast main dish with simple sides such as fruit, eggs, or additional veggies.

Nutrition

Serving: 1muffin, Calories: 193kcal, Carbohydrates: 20g, Protein: 7g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 304mg, Potassium: 198mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2132IU, Vitamin C: 7mg, Calcium: 139mg, Iron: 1mg

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