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

veggie muffins on plaid towel

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.

These are a great baby muffin since they’re made without added sugar. And are a nice way to vary the flavor profile of a muffin and add veggies.

I like to make these with fresh, raw veggies, so read on to learn how to make and enjoy these healthy muffins for kids.

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Ingredients You Need

To make this recipe you’ll to have the following ingredients on hand and ready to go.

ingredients in veggie muffins on counter.
  • 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 cut that part off with 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 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.

how to make veggie muffins in grid of 4 images.
  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.

veggie muffins on white divided plate with berries and egg

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.

How to Store

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.

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 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.
  • 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.

Related Recipes


I’d love to hear your feedback on these muffins if you try them, so please comment below to share!

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veggie muffins on gray towel

Easy Veggie Muffins

Serve up veggies in a kid-friendly form with these SO-good Veggie Muffins. They have broccoli, carrots, protein, and kid-approved flavor!
4.98 from 148 votes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Cuisine American
Course Muffins
Calories 193kcal
Servings 12 muffins

Ingredients

  • 1 cup grated carrot
  • 1 cup finely chopped broccoli (top parts of the florets only, no stems)
  • 1 cup shredded cheddar cheese
  • 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
  • ½ teaspoon salt
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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 two, then transfer to a wire rack to cool at least slightly.
  • Serve warm or store.

Video

Notes

  • 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 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.
  • 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 as 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
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was first published March 2020.

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Comments

  1. 5 stars
    I made these for my one-year-old this afternoon. He loved them! I quartered the muffin & he was able to eat on his own for snack time. These are very filling.

  2. 5 stars
    I really like these muffins. I used my mini
    silicone muffin pan and it worked well.
    Baked for 20 minutes. I ended up with a lot
    of muffins.
    I will put the rest of the batter in this afternoon. These muffins are a mini meal.

    1. Can I use all purpose flour
      instead of whole wheat flour? The child I take care of had a little trouble chewing them.
      Thanks!!

  3. Hi Amy! I was curious if there is a way to make these sweet muffins instead of savory? My daughter loves sweet so much that it’s been tricky getting her to eat more savory foods. Any suggestions? Thank you so much! We love your recipes!!

    1. Hi- I haven’t tried that and I’m not sure you’d want to do it and leave the cheese in, so if I was going to try it, I’d probably omit the cheese and add 1/4-1/3 cup sugar. I may also add some golden raisins so they’re sort of a harvest muffin. Let me know if you try it!

  4. 5 stars
    I omitted the corn meal and just increased the whole wheat flour and the texture was great. However, I feel like the savory flavor wasn’t balanced enough and needed some sweetness. I’ll bake these again but I’ll add either honey or brown sugar and see if that helps. For now, I’ll be drizzling honey butter on them so they don’t go to waste. Toddler didn’t like them unfortunately, probably because they weren’t sweet enough.

  5. Hey Amy!
    I took a risk and instead of using cornmeal or whole wheat flour, which I had none of, I just used all almond flour. Now it’s been almost double the cooking time and the insides are still raw… I really want to salvage these, do you have any tips? Maybe I could turn the oven onto a lower setting and just cook for a bit longer?
    Thanks for your help!

    1. Hi- You could try that and maybe cover with foil. I am not sure it will work in the end though since almond flour bakes so differently. It’s really hard to just use it in place of the other flours that were in the recipe. I’m sorry that happened!

  6. 5 stars
    Hi there, I love your recipes and everything you do to support and lift up parents of littles everywhere!

    I was wondering if you can sub most muffin recipes like this one for mini muffins? When I do mini muffins I usually use silicone muffin tray on top of a cookie sheet- does this work? Add more time or less?

    Thank you Amy!
    Sincerely,
    Amy!

    1. Hi- Thank you for the kind words! For minis, just reduce the cooking time by about 4 minutes. Should work similarly. Enjoy!

    1. I’ve never made the batter and stored it, but the baked muffins store really well. I am sure you could make it and cover it in the fridge overnight and bake in the morning though. Maybe just let it sit at room temp a bit so it’s not freezing cold when it goes into the oven.

    1. 5 stars
      Making these for my toddler , who is a picky eater. Fingers crossed he’ll eat these haha! My question is do you have to refrigerate these muffins?

  7. Amy –

    What makes the various flours unique? What is the difference between white flour, whole-wheat flour, or gluten free flour other than it’s origins?

    I just made them! I like the flavor! I substituted cauliflower for broccoli. I also substituted gluten free flour for wheat flour. The outside is the perfect texture, but the inside is gooey. Any thoughts?

    1. Hi- the differences in how they bake are related to how they absorb moisture and also there are nutritional differences. Did you use a 1:1 style of gluten-free baking mix? I would also check to make sure that your baking soda is fresh as that is key to muffins baking through properly. Hope that helps!

  8. 5 stars
    Just made these for the 2nd time and love them! First time we made exactly as in the recipe. The second time, I used a combo of shredded mozzarella and parmesan because I didn’t have cheddar on hand, and those were equally good. As mentioned, they freeze well, and I found that if I set one out at breakfast, it thaws easily by lunch. These will definitely be a go-to for us!