veggie muffins on gray towel

Easy Veggie Muffins

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 18
  • Total Time: 28 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


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.


  • 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


  1. Preheat the oven to 375 degrees F and grease a standard muffin tin with nonstick spray.
  2. 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.
  3. 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.
  4. Serve warm or store.


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.

yummy family food
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