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.
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.
Why This Recipe Works
These savory veggie muffins are easy to make, have a yummy kid-friendly flavor, and boast a nicely balanced mix of nutrients, too—with protein, fiber, calcium, and vitamin C.
(For a sweet version of a muffin with veggies, try my Chocolate Protein Muffins and Healthy Chocolate Muffins.)
Table of Contents
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.
Featured Review⭐️⭐️⭐️⭐️⭐️
“Just baked them. My 3y loves it. Thank you for sharing wonderful recipe.” —Aiman
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!)
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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.
I was impressed by the fluffiness. Very tasty.
Ideal for lunchboxes
I am convinced, Amy, that you can do no wrong. My favorite thing about your recipes, compared to a lot of other baby/toddler food, is that yours always taste great to me too! Using cornmeal to truly make these a savory muffin is genius. I used frozen riced cauliflower in place of broccoli and they turned out great. A little pepper jelly slathered on top makes for a delicious snack for me, and butter smear next to eggs- the best breakfast for my toddler.
Thank you for putting together such versatile, easy, and yummy recipes the whole family can enjoy together.
Thank you! I am glad you enjoy them!
If I squeezed the moisture out really well could I sub thawed frozen spinach for the broccoli?
Sure, just chop it up.
Hi, there! Can you blend the vegetables, instead of finely chopping? Or, would the additional liquid throw off the measurements?
You could grate them but if you blend them it might wind up a little moister than it should be.
Can you use use them as packed lunch or it really needs to be warmed? Was thinking of taking them out.
Delicious!! Already want to make a 2nd batch
Hi there! I’m about to make these and I’m wondering do you strain the moisture out of the grated carrots or leave them as is?
You don’t have to do anything to the carrots since they usually are not moist enough to cause any issue. Enjoy!
I’ve seen a few comments bout cornmeal sub. I want ti make sure… you can sub 1c cornmeal with 1c whole wheat flour… for a total of 2 cups ww flour?
I would substitute cornmeal with all purpose flour.
Love this recipe. I have a box of jiffy corn bread mix laying around and was wondering if that would work for the next recipe.
I bet you could make that recipe per the box and just add the veggies.
Hi, I made them as mini muffins. Unfortunately the broccoli was a bit too “aldente” if you know what I mean. I will revert back once I try them as normal muffins! Thanks
Or you could more finely mince the broccoli perhaps?
Would using mozzarella instead of cheddar be fine (in terms of baking texture)?
Totally fine!
Could I use cooked broccoli? My only concern is they might be too moist
Yes, just pat it dry first and it should be fine.
Can I substitute the cornmeal for flour? ( I don’t have cornmeal atm.)
Sure
Can I use regular flour?
I haven’t made them that way but I bet!
Can you make these mini muffins?
Sure, just reduce the baking time by a few minutes.