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Loaded with veggies and packed with flavor these savory vegetable muffins with cheese are perfect for breakfast or school lunches. They’re a great way to get extra veggies into your child’s diet!

Two stacked muffins with a bite taken out of the top one.
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Savory Muffins with Vegetables

I am a huge fan of sweet muffins, but I also LOVE coming up with delicious ways to enjoy more vegetables with my family.

While I have plenty of veggie-loaded sweet muffins with no added sugar in my repertoire, like these beet muffins and carrot muffins, today I’ve brought you a savory muffin!

And if you’re struggling to get your child to eat their vegetables, I hope these muffins will make you do a happy dance inside as you watch your child gobble them up!

You will also love how customizable this recipe is. You can use whatever vegetables you wish! And it’s a great way to use up leftovers.

One of the key ingredients is cheese! Skip the pre-shredded cheese and reach for a high-quality block of cheese, like award-winning Cabot Creamery, aka my FAVORITE cheddar cheese for 7+ years!

Pre-shredded cheese is convenient, but I think freshly grated cheese simply tastes better. You will most definitely taste the difference in these muffins.

Cheese also makes for a great addition to these 5 minute lunch or dinner snack tray ideas!

Ingredients

All the ingredients laid out on a white background.

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • Vegetables – I like to use broccoli, bell pepper, and carrots but feel free to use different vegetables.
  • White whole wheat flour – it has the same nutritional content as whole wheat flour but is milder tasting and paler in color. See FAQ section below for substitutions.
  • Milk and yogurt – Use whole milk for best texture. Babies and toddlers also need the extra fat for optimal brain development.
  • Cheese – Sharp cheddar cheese will work best!

Step-by-Step Instructions

A four image collage of step-by-step process.
  1. Cook the vegetables first and set aside to cool.
  2. In a mixing bowl, combine all the dry ingredients.
  3. In a large mixing bowl, combine all the wet ingredients. Add the vegetables and combine.
  4. Add the dry ingredients into the wet ingredients.
A two image collage of before and after muffins are baked.

5. Divide the muffin batter evenly into a 12-cup muffin tray and bake!
6. Allow the muffins to cool for several minutes then transfer to a wire rack

Substitutions

  • Gluten-free? Use a 1:1 gluten free flour. Almond flour will not work.
  • Dairy-free? Use any plant-based Greek style yogurt and milk (e.g. unsweetened almond milk)
  • Egg-free? In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of warm water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency.

Tips for Success

Vegetable muffins on a wire rack with cheese and broccoli.
  • Finely chop the vegetables. I like to use this mini manual food processor.
  • Cook the vegetables first so they have a chance to cool. And don’t skip this step! It not only eliminates the need for squeezing out the vegetables but also imparts tremendous flavor to the muffins.
  • Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
  • Use high-quality cheese for best flavor! And grate it yourself as mentioned above.
  • If baking for your baby, you can use less cheese to reduce the sodium.
  • Do NOT over mix the batter. Stir until everything is just combined. It is supposed to be thick and lumpy.
  • Be sure to grease your muffin pan or use muffin liners. I personally love to use this silicone muffin pan as it eliminates the need for both.

Storage

Refrigerate for up to 4 days. Microwave briefly (no more than 30 seconds otherwise will get soggy).

or freeze for up to 3 months. Thaw in the refrigerator overnight.

Here’s a step-by-step guide on how to store and freeze muffins.

Frequently Asked Questions

A sliced vegetable muffin in a school bento box with shredded chicken and watermelon.
Can I substitute white whole wheat flour with whole wheat flour?

I don’t recommend it as the muffins will turn out more dense and also darker in color. The best whole grain substitute is spelt flour or oat flour.

You can also use 1 cup all purpose flour and ¾ cup whole wheat flour. 1:1 gluten free flour is an option too!

What are the best vegetables to add to these veggie muffins?

I like the combination of broccoli, red bell peppers, and carrots, but truly any veggies will work! Try adding spinach, corn, sweet potatoes, peas, cauliflower, zucchini…and yes, you can use frozen vegetables as well!

Are these vegetable muffins good for babies?

Absolutely! These are packed with protein, healthy fat, fiber, and lots of veggies. Moist in texture, your baby will easily be able to pick up a muffin and eat (even without teeth!). You can also bake in a mini muffin tin.

If you are concerned about the sodium content, you can add less cheese.

More Baby and Kid-friendly Muffins

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

v

5 from 50 votes

Savory Vegetable Muffins

Loaded with veggies and packed with flavor these savory vegetable muffins with cheese are perfect for breakfast or school lunches
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Muffins
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Ingredients 

Wet Ingredients

  • 2 teaspoons olive oil
  • 1 cup finely chopped broccoli (80g)
  • 1/2 cup finely chopped carrots (65g)
  • 1/2 cup finely chopped red bell pepper (60g)
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 cup plain whole milk Greek yogurt (115g)
  • 1/2 cup milk of choice
  • 2 eggs, , beaten
  • 1/4 cup olive oil
  • 1 cup shredded cheddar cheese (75g)

Dry Ingredients

  • 2 cups white whole wheat flour (245g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Instructions 

  • Preheat oven to 350 degrees Fahrenheit.
  • Cook the vegetables first. Heat 2 teaspoons oil in skillet over medium heat. Add vegetables and cook for 3-4 minutes, until softened. Add seasonings and stir to incorporate. Set aside to cool.
  • In a mixing bowl, combine all the dry ingredients.
  • In a large mixing bowl, combine all the wet ingredients. Add the vegetables and combine.
  • Add the dry ingredients into the wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together. The less you stir the mixture, the lighter and fluffier your muffins will be. Note that the batter will be thick.
  • Divide batter evenly into a greased, lined or silicone 12-cup muffin pan. Bake for 20-22 minutes, or until the inserted toothpick comes out clean. Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.

Notes

  • Take all the cold ingredients out of the refrigerator at least 15 minutes prior to cooking – milk, yogurt, eggs
  • Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup.
  • See FAQ section above for best substitute for white whole wheat flour.
  • Do NOT over mix the batter. Stir until everything is just combined. It is supposed to be thick and lumpy.

Nutrition

Calories: 180kcal | Carbohydrates: 17g | Protein: 7g | Fat: 10g | Sodium: 166mg | Fiber: 3g | Sugar: 1g | Calcium: 137mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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Recipe Rating




30 Comments

  1. 5 stars
    Once all the ingredients were mixed I could tell this was going to be so delicious… The batter smelt amazing and the muffins turned out sooo yummy. The whole family loves them!

  2. If I take these from the freezer and put in my sons lunch for the day will they unthaw and or taste good by then?

  3. 5 stars
    These are amazing! They are savory and flavorful. I did my own mix of vegetables, totaling up to the 2 cups called for, because I didn’t have exactly what is on the recipe – carrots, zucchini, red pepper, and spinach. I otherwise followed the recipe as written. My toddler happily ate his half a muffin with his dinner, and I gladly ate mine 😉 They are especially delicious warm with a smear of butter, but I’m eating a cold one right now and it’s still super yummy!

    1. You just reminded me to bake some this week :). Thank you for trying out so many of my recipes and taking the time to leave a review! They are all so encouraging and motivates me to keep on sharing!

  4. 5 stars
    This is my favorite recipe! I make sure to double the recipe to store so I can eat whenever I want. Honestly these muffins are so tasty and they somehow remind me of the Korean chips (saewooggang) for some reason.

    I’ve tried different combinations of veggies and they were all tasty.

    Thank you Min for a great recipe!

    1. You know you are actually not the first person who’s told me this haha! I’m so glad you love these muffins as much as we do!!