Name: Savory Vegetable Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: ⅓ cup grated carrots; ¼ cup finely chopped broccoli floret heads; ¼ cup corn kernels; 1 egg; ½ cup milk; ¼ cup mild tasting oil or melted butter; ½ cup shredded cheddar cheese; 1 cup all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ⅛ teaspoon black pepper

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These Savory Vegetable Muffins are soft, fluffy, and filled with wholesome ingredients—perfect for babies, toddlers, or anyone looking for a healthy and satisfying snack. Packed with carrots, broccoli, corn, and melty cheddar cheese, these bite-sized muffins are a fun and easy way to sneak more vegetables into any meal.

Why You’ll Love This Recipe

These mini veggie muffins are not only easy to make, but they’re also packed with nutrients and flavor. Ideal for lunchboxes, on-the-go snacks, or baby-led weaning, they offer a soft texture for little eaters and a savory profile even adults will enjoy. They bake quickly, freeze well, and can be customized with your favorite veggies and cheese.

Savory Vegetable Muffins

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

⅓ cup grated carrots
¼ cup finely chopped broccoli florets (tops only)
¼ cup corn kernels
1 egg
½ cup milk
¼ cup mild-tasting oil or melted butter
½ cup shredded cheddar cheese
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt (omit for younger babies)
⅛ teaspoon black pepper

Directions

Preheat your oven to 350°F (180°C).
In a large bowl, whisk together the egg, milk, oil (or melted butter), and shredded cheddar cheese until well combined.
Stir in the grated carrots, chopped broccoli, and corn kernels until evenly distributed.
Add in the flour, baking powder, salt (if using), and black pepper. Stir gently until just combined—do not overmix.
Scoop tablespoon-sized portions of the batter into a lightly greased mini muffin pan (or use a silicone muffin tray for easy release).
Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Servings and timing

This recipe yields 24 mini muffins.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Add More Veggies: Try adding finely chopped spinach, red bell peppers, or zucchini for extra color and nutrients.
Switch Up the Cheese: Use mozzarella, Swiss, or parmesan for a different flavor profile.
Whole Wheat Option: Substitute half or all of the flour with whole wheat flour for added fiber.
Egg-Free: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min) for an egg-free version.
Dairy-Free: Use dairy-free cheese and plant-based milk for a dairy-free version.
Mini Quiche Style: Add a little more egg and pour the batter into silicone mini muffin molds for an eggier texture.

Storage/Reheating

Storage: Store cooled muffins in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze muffins in a single layer in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge or microwave for 15–20 seconds to warm.

Reheating: Reheat in the microwave for a few seconds or in a toaster oven until warmed through.

FAQs

Can I use frozen vegetables?

Yes, just thaw and drain well before adding to the batter to avoid excess moisture.

Can I make these in a regular muffin pan?

Yes, but increase the baking time to 18–20 minutes and check doneness with a toothpick.

Are these muffins safe for babies?

Yes, especially if you omit the salt. The soft texture makes them suitable for baby-led weaning.

Can I make them without cheese?

Yes, but they will be less flavorful. Consider adding herbs like oregano or a pinch of nutritional yeast.

How do I keep the muffins from sticking?

Use a silicone muffin pan or grease a regular mini muffin pan well. Avoid paper liners, as the muffins tend to stick to them.

Can I double the recipe?

Absolutely. Double the ingredients and bake in batches if needed.

What type of oil is best?

A mild-tasting oil like avocado, canola, or light olive oil works best. You can also use melted butter.

Do these muffins have a strong veggie flavor?

No, the cheese and seasonings balance the flavor well. The veggies are mild and blend into the batter.

Can I pack these for school lunches?

Yes, they’re great cold or at room temperature and travel well in lunchboxes.

Can I reheat them in the oven?

Yes, reheat at 300°F (150°C) for 5–7 minutes until warmed through.

Conclusion

These Savory Vegetable Muffins are a simple, nutritious way to add more vegetables to your family’s meals. Soft, cheesy, and easy to eat, they’re perfect for toddlers, babies, and adults alike. Whether you’re serving them fresh out of the oven or pulling them from the freezer for a quick snack, these muffins are sure to become a household favorite.

Molly