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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!
Thanks to Cabot Creamery for sponsoring this post. I only work with companies that I love and believe in. All opinions are my own.
Table of Contents
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
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
- Cook the vegetables first and 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.
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
- 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
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!
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!
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!
Savory Vegetable Muffins
Equipment
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.
I stumbled upon this recipe and was intrigued to try it out since I will soon be cutting my “breakfast” nursing session with my son AND I appreciated all the yummy ingredients the muffins are packed with (my babe isn’t the biggest fan of veggies so this seemed like the perfect way to incorporate more into his meals!). Not only were they straightforward as far as prep goes (and I was able to use up some frozen veggies we had on hand!), but they are DELICIOUS! My husband and I have been enjoying them right alongside our son. Thank you, MJ!
These veggie muffins are without a doubt a 10/10! So delicious! So moist! So fluffy! So much flavor! And so healthy! Thank you so much! I will definitely be making these again (lots). God bless you! <3
Note: I added extra carrots and some zucchini to replace the red bell pepper (as I’m allergic to bell peppers). And I used low fat Greek yogurt I had on hand, so good.
Thanks for the reminder to make these again soon! So happy you guys enjoyed these muffins :).
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!
I’m SO glad you guys enjoyed these savory muffins! I know what you mean about the smell!! SO good
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?
I recommend thawing overnight in the fridge!
My son loves these. Can I substitute nutritional yeast for the cheese? If so, how much should I use?
Thanks!
Haven’t tried but I don’t see why not! I would start with 1/4 cup and add more to taste next time
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!
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!
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!
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!!
These were delicious! Both my 7 month old and I enjoyed it. Definitely a keeper recipe!
I’m so glad! And a delicious way to get more veggies in, right? 🙂