Veggie Muffins

Baking, Snacks

Savoury Veggie Muffins

We all know how hard it is to get your kids to eat their veggies (ok, and some adults, let’s be real)!  These veggie muffins are a tasty way to sneak them in and can be frozen for an easy quick addition to school lunches.

Muffins are a big thing in my house. And soup.  Actually, these muffins would taste amazing with a big bowl of soup for a perfect rustic dinner or lunch!  Try whipping up this Potato Broccoli Soup, my Cheater Chicken Noodle Soup or my Hearty Lentil Soup (pardon the bad photography lol).  I love recipes that use up small bits of leftover things, especially veggies, and these are all winners in that department!

These muffins are super moist and flavourful thanks to the cheese and touch of thyme.  You don’t need to squeeze out any moisture from the zucchini, we grated it and used it as-is.  If you’re looking for a sweet version of a muffin that still piles on the veggies, try my Apple Zucchini Bread (baked in muffin tins, just follow those instructions), my Pumpkin Muffins or my Beet Carrot Apple Cake baked in muffin tins (my fav).

Savoury Veggie Muffins

Savoury Veggie Muffins

Savoury Veggie Muffins

I created a vegan version of these muffins that will be on Jillian Harris’ blog very soon, I’ll keep you posted!

Happy baking!

xo

Tori

 

Savoury Veggie Muffins
4.86 from 7 votes
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Veggie Muffins

The kids love these AND they freeze beautifully! Add in a couple tablespoons of finely diced seeded jalapeños for some extra kick for the adults. We love them served hot out of the oven with a steaming bowl of your favourite soup for a rustic lunch or dinner.  You will get 12-18 muffins depending on the size of your tin.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons salt
  • 1 teaspoon garlic powder
  • 1 cup grated cheddar cheese
  • ½ cup grated parmesan cheese
  • 1 teaspoon dried thyme
  • 1 cup unsweetened almond milk or 2% milk
  • 2 eggs, well beaten
  • ½ cup extra virgin olive oil
  • 1 ½ cups grated zucchini skin left on
  • ½ cup frozen corn unthawed
  • ½ cup finely diced yellow orange or red pepper
  • ¼ cup sliced green onions green and white parts

Instructions

  1. Preheat the oven to 400F and line a large 12-cup muffin tin with paper liners.

  2. In a large bowl sift the flour, sugar, baking powder, baking soda, salt and garlic powder together. Stir in the cheddar and parmesan cheese and dried thyme and set aside.
  3. In a medium bowl whisk together the milk, eggs and olive oil. Stir in the grated zucchini, corn, peppers and green onions until combined.

  4. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula until incorporated.
  5. Divide the batter among the muffin tins and bake until the tops are golden brown and a toothpick inserted into the centre comes out clean, 25-35 minutes (the bake time will depend on the size of your muffin tins). Store cooled muffins in a resealable container in the fridge for up to 5 days or in a freezer for up to 3 months.

 

 

 

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27 Comments on “Veggie Muffins”

  1. Danielle

    Hey Tori!
    I made these tonight and they turned out really well, but they didnt rise much. I watched your stories while you were developing a similar vegan recipe and it looked like you needed eggs/flax seed. This one doesnt need eggs though?
    Thanks! Huge fan!!
    – Danielle from Revelstoke

    1. Tori Wesszer

      Hi Danielle!
      Oh my gosh I am SO sorry!!! Yes, there are 2 eggs in the recipe and for some reason my tired mom brain neglected to add them in! I owe you some ingredients! I hope they are ok inside. I’ve updated the recipe now but again, really do apologize!
      Thank you super much for following along and I hope you had a great weekend! Tori

  2. Danielle

    No worries!! We all loved them in this house, so I’ll make them again next weekend…+eggs!
    Hope you’re enjoying the fall weather lately 🙂 Take care!

  3. Grace Coghlan

    Just made these and they look great. I am praying my 20 month old likes them. 🤞🏻I love when I find a great healthy snack for her!!

  4. Frances

    Hi! Made these tonight and just waiting for them to cool before I try them! I found they took longer to cook than the recipe says – it could just be my oven, but I was wondering if you squeezed the excess water out of the zucchini or just used it as is? I didn’t, and think that could be why they took a little longer. Thank you! 🙂

    1. Tori Wesszer

      Hi Frances, thanks so much for your comment! I played around with the recipe after seeing your comment and thinking about the cook time, I agree they took a long time. I found a solution and have updated the recipe, I hope yours worked out for you but I tweaked the flour and bake time, they turned out way better and baked in half the time!

    1. Tori Wesszer

      Hi Melissa, it didn’t work with that egg substitute but Jillian Harris will be posting my vegan version for these that was amazing (you can use regular cheese if you want when you see it) – I think it will be up next week on jillianharris.com!

  5. Julia

    These look so good!! Thanks for the recipe, Tori! Can’t wait to make them – seem like a great thing to have on hand for work week lunches 🙂

    1. Tori Wesszer

      Yes it did – there was a typo (I needed more sleep this week) and it’s only an additional 1/4 cup of flour and the temperature is higher. It’s all corrected now, I had better success with this version!

  6. Rebecca

    Mine made 18 and only took 25 min (and they are A bit overdone, I should’ve trusted my instincts and taken them out at 20 min. They are absolutely delicious! Will be making them over and over again! Thanks for the great, easy, healthy recipe!

  7. Pat

    Just made the veggie muffins with a few adjustments for missing ingredients and they turned out beautiful!

  8. Alina

    Yum! My 4 yo said “mmmm. Like, my brother has got to try these!” Winner in our house. I subbed in feta, and dill and used grated carrot, grated zucchini and corn. These will be on the roatation for snacks and lunches

  9. Hayley

    These were excellent and super flavourful! The only tweaks I made were decreasing the cooking temp to 385 degrees convection bake, decreasing the cooking time to 20 minutes and I used 2 tsps of baking powder instead of 1 tbsp. I’ll be adding this recipe into my regular rotation. Thanks!

  10. Gretchen Hay

    I just made these for my 20-month old son and he’s eating one right now (success!) My question was, they still seemed a little wet on the inside, even though I cooked them for 30 minutes. Are you supposed to squeeze the water out of the zucchini first? Thanks!

    1. Tori Wesszer

      Hi Gretchen! Glad they were a success! I did find that they were a bit on the moist side… I didn’t squeeze out the water from my zucchini and they were fine but it’s possible that some zucchini has more water than others. Perhaps try it next time with squeezing it out a bit if you found them too moist!

  11. Rachel

    Hi Tori!
    Love following you! Do you think almond or coconut flour could be substituted for the regular flour? These sound amazing!

    1. Tori Wesszer

      Hi Rachel! Thanks so much! It’s a great question and one that I get asked all of the time. It gets tricky with baking… I (or you) would need to try it to see if it works (baking is like a chemistry experiment!). I would probably try coconut flour out of the two as almond flour is quite dense… or a 1:1 gluten free flour, not sure if it’s just wheat you’re trying to avoid?

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