Serve up veggies in a kid-friendly form with these SO-good Veggie Muffins. They have broccoli, carrots, protein, and kid-approved flavor and are a super yummy savory muffin option.
With broccoli, carrots, and cheese, these savory muffins are like a corn muffin with loads of extra flavor. They are so delicious and have been one of the most reliable ways to get my kids to eat vegetables for years.
Plus, they are a fun way to change up the usual muffins you make for the kids since they are savory rather than sweet. They boast 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.
These are a great baby muffin since they’re made without added sugar, too.
(For a sweet version of a muffin with veggies, try my Chocolate Protein Muffins.)
Table of Contents
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Ingredients You Need
To make this Veggie Muffins Recipe, here’s a look at what you’ll need to have on hand and ready to go.
- Grated carrot: I prefer to grate my carrot on a box grater or to use a handheld grater to ensure the pieces are small enough to soften in the batter.
- Finely chopped broccoli: You’ll want to use just the top parts of each broccoli floret and 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 use a pair of kitchen shears.
- Shredded cheese: Cheddar cheese is a great option here, but feel free to use Monterrey Jack or another shredded cheese if you prefer.
- Egg: I use large eggs in my baking, so that’s what I call for here.
- Butter: I typically bake with unsalted butter so I can control the amount of salt.
- Milk: We keep whole milk in our fridge, and that’s what I use most for baking and cooking. If you prefer another fat percentage, that is also fine. Or you can use a plain, unsweetened nondairy milk.
- Cornmeal: This adds a nice texture to the muffins. Look for finely ground cornmeal.
- Whole wheat flour: Using whole wheat flour adds fiber to the muffins, so I use it here. It’s balanced out by the milk, eggs, and cheese.
- Baking soda and powder: A combination of the two of these ensures the muffins rise and bake through evenly.
Step-by-Step Instructions
These Vegetable Muffins are so easy to make once you have the veggies prepped. Here’s a look at what to expect. Go right to the full recipe at the end of the post for all of the specifics, including the amounts and timing.
Step 1. Stir the wet ingredients together with the dry ingredients.
Step 2. Divide the batter among a greased 12-cup muffin pan.
Step 3. Bake until lightly golden brown around the edges.
Step 4. Transfer baked muffins to a wire rack to cool fully.
Frequently Asked Questions
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.
My Chocolate Protein Muffins are great for that!
There are a lot of options depending on the recipe, but this one is great with broccoli and carrots. (See my full list of muffins for kids for more options with zucchini, sweet potato, carrots, and more!)
How to Store
To store, place cooled Veggie 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 as much air removed as possible. Thaw in the fridge or at room temperature and warm to serve.
Best Tips for Success
- Use just the top parts of each broccoli floret and 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 use 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.
- These muffins are best served warm or at room temperature and 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.
Related Recipes
I’d love to hear your feedback on these muffins if you try them, so please comment below to share!
Easy Veggie Muffins
Ingredients
- 1 cup grated carrot
- 1 cup finely minced broccoli (top parts of the florets only, no stems)
- 1½ cup shredded cheddar cheese
- 1½ cups milk
- ¼ cup melted butter (or neutral oil like canola)
- 2 eggs (lightly beaten)
- 1 cup cornmeal
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon Italian seasoning, oregano, OR garlic powder (optional for additional flavor)
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 clean. Remove from oven, let cool in the pan for a minute or so, then transfer to a wire rack to cool at least slightly.
- Serve warm with butter.
Video
Notes
- 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 as much air removed as possible. Thaw in the fridge or at room temperature and warm to serve.
- Reduce the salt to ½ teaspoon if desired.
- Use just the top parts of each broccoli floret and 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 use a pair of kitchen shears.
- Use a box grater to grate the carrot. You’ll need about 1-2 medium or large carrots.
- Use gluten-free cup-for-cup flour blend in place of the whole wheat flour to make these gluten-free.
- 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
This post was first published March 2020.
Yuck! I can’t believe how many five star reviews there are. These are so tasteless. I had to force it down. Really bummed… I love YTF recipes and have had a similar muffin at a bakery and loved it. Was hoping that would be the case here, I went out special today to get all the ingredients. Super bummed out.
These are amazing! So fluffy and tasty! I
subbed in all purpose flour, masa herna, mozzarella and black olives (for the broccoli) because I lacked the other interments and they still turned out delicious!
I loved your banana yoghurt muffins, and can’t wait to try your other recipes. Can I omit the cheese in these muffins? Will that impact anything other than flavour?
No, it will work the same but yes will be slightly less flavorful. Enjoy!
Would whole wheat pastry flour work?
Sure
Hi! Thank you for the recipe. Two questions:
1. Can I use oat flour instead of Cornmeal?
2. How long can this be stored on the counter?
I think oat flour should work in place of cornmeal and on the counter about 3 days as long as it’s not very hot or humid in the house.
Can you use buttermilk?
I haven’t tried that but I think so!
Hi there! Would this work in mini muffin tins? Thanks!
Yes, just bake for 2-4 minutes less time.
Just baked them. My 3y loves it. Thank you for sharing wonderful recipe.
Hi Amy, can we substitute the eggs for anything else?
Thanks
Hi Varsha, 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.