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.
- Stir the ingredients together.
- Divide among 12 muffin cups.
- Bake!
- 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!
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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.
Ingredients
- 1 cup grated carrot
- 1 cup grated 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 3/4 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.
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.
After freezing how long do you warm muffins in microwave or oven, to keep all nutrients still.
Muffins very good. Make them again.
Doris
★★★★
Hello. I was wondering if these have been tried as a mini muffin and if so how long to cook etc. Thank you.
I would guess 12-14 minutes for mini muffins.
Will they cook & rise as well with baking cups? I don’t have cooking spray.
They may need a few more minutes of baking time. I’d check the middle with a cake tester if you can.
Could you use oats instead of cornmeal?
I haven’t tried that but it might work just fine!
I would like to try this recipe for muffins . What quantity is one cup? Thank you.
I just responded so hopefully that helps!
What quantity is one cup for the ingredients? Thank you.
I don’t have metric conversions at the moment (I am working on it this spring!) but you can use a page like this for help converting.
Thank you Amy, that’s great. This does help. 🙂
Would you add any salt, pepper or spices for extra flavor?
There is salt in the recipe. I haven’t added anything else, but you can if you would like more flavor!
Is it possible to make in microwave ?
I don’t think so
Can you make these egg free?
I haven’t tested it without eggs, so I can’t say for sure. If I was going to try it, I would use 1/2 cup additional milk and up the baking soda to 1 teaspoon. That usually gives good results (though again it’s my best guess!)
can you freeze it for later use?
whoops i read through the instructions and saw the answer lol
Oh good! They freeze really well.
Absolutely wonderful! I have 14 month twin grand babies and 4 year old twin grand babies that will love these.
★★★★★
what can we use as a substitute for cornmeal?
I haven’t tried it but I bet additional flour would work!