Easy Veggie Muffins – Yummy Toddler Food

Serve up veggies in a kid-friendly form with these SO-good Veggie Muffins. They have broccoli, carrots, protein, and kid-approved flavor and are a super yummy savory muffin option.

With broccoli, carrots, and cheese, these savory muffins are like a corn muffin with loads of extra flavor. They are so delicious and have been one of the most reliable ways to get my kids to eat vegetables for years.

Plus, they are a fun way to change up the usual muffins you make for the kids since they are savory rather than sweet. They boast a nicely balanced mix of nutrients, too—with protein, fiber, calcium, and vitamin C. We love to have these for simple lunches and breakfasts, with sides like fruit and hard-cooked eggs, or to pair them with soup.

These are a great baby muffin since they’re made without added sugar, too.

(For a sweet version of a muffin with veggies, try my Chocolate Protein Muffins.)

Ingredients You Need

To make this Veggie Muffins Recipe, here’s a look at what you’ll need to have on hand and ready to go.

• Grated carrot: I prefer to grate my carrot on a box grater or to use a handheld grater to ensure the pieces are small enough to soften in the batter.
• Finely chopped broccoli: You’ll want to use just the top parts of each broccoli floret and 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 use a pair of kitchen shears.
• Shredded cheese: Cheddar cheese is a great option here, but feel free to use Monterrey Jack or another shredded cheese if you prefer.
• Egg: I use large eggs in my baking, so that’s what I call for here.
• Butter: I typically bake with unsalted butter so I can control the amount of salt.
• Milk: We keep whole milk in our fridge, and that’s what I use most for baking and cooking. If you prefer another fat percentage, that is also fine. Or you can use a plain, unsweetened nondairy milk.
• Cornmeal: This adds a nice texture to the muffins. Look for finely ground cornmeal.
• Whole wheat flour: Using whole wheat flour adds fiber to the muffins, so I use it here. It’s balanced out by the milk, eggs, and cheese.
• Baking soda and powder: A combination of the two of these ensures the muffins rise and bake through evenly.

Step-by-Step Instructions

These Vegetable Muffins are so easy to make once you have the veggies prepped. Here’s a look at what to expect. Go right to the full recipe at the end of the post for all of the specifics, including the amounts and timing.

Step 1. Stir the wet ingredients together with the dry ingredients.

Step 2. Divide the batter among a greased 12-cup muffin pan.

Step 3. Bake until lightly golden brown around the edges.

Step 4. Transfer baked muffins to a wire rack to cool fully.

How to Store

To store, place cooled Veggie 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 as much air removed as possible. Thaw in the fridge or at room temperature and warm to serve.

Best Tips for Success

• Use just the top parts of each broccoli floret and 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 use a pair of kitchen shears.
• Use gluten-free cup-for-cup flour blend in place of the whole wheat flour to make these gluten-free.
• These muffins are best served warm or at room temperature and 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.

I’d love to hear your feedback on these muffins if you try them, so please comment below to share!

Get Recipe Ingredients

• Preheat the oven to 375 degrees F and grease a standard muffin tin with nonstick spray.

• Place all ingredients into a medium bowl and stir together gently to combine. Divide the batter among the prepared muffin tin, filling each about ¾ full.

• Bake for 18-20 minutes or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean. Remove from oven, let cool in the pan for a minute or so, then transfer to a wire rack to cool at least slightly.

• Serve warm or store.

• Use just the top parts of each broccoli floret and 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 use a pair of kitchen shears.
• Use a box grater to grate the carrot. You’ll need about 1-2 medium or large carrots.
• 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 as 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.

Serving: 1 muffin, Calories: 193kcal, Carbohydrates: 20g, Protein: 7g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 50mg, Sodium: 304mg, Potassium: 198mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2132IU, Vitamin C: 7mg, Calcium: 139mg, Iron: 1mg

This post was first published March 2020.