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 lunches.
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.
Homemade Muffins
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 Roasted Red Pepper Tomato Soup or even my Hearty Lentil Soup. I love recipes that use up small bits of leftover things, especially veggies, and these are all winners in that department!
Some other favourite muffin recipes to try:
- Sneaky Mommy Muffins
- Vanilla Pear Muffins
- Double Apple Muffins
- Double Chocolate Zucchini Bread (made as muffins)
Veggies in Baking
I love adding finely grated veggies into baking! It adds extra nutrition and moisture. 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).
Veggie Muffins
Veggie Muffins
These Veggie Muffins are a tasty way to sneak in extra vegetables. They are simple, delicious and freeze really well! Add some diced jalapeños for an added kick!
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
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Preheat the oven to 400F and line a large 12-cup muffin tin with paper liners.
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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.
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In a medium bowl whisk together the milk, eggs and olive oil. Stir in the grated zucchini, corn, peppers and green onions until combined.
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Add the wet ingredients to the dry ingredients and fold together with a rubber spatula until incorporated.
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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.
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
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
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!
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!!
Thanks for the note Grace, crossing my fingers that she loves them!! Tori
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! 🙂
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!
Hi Tori,
My son is allergic to eggs. Do you think it would work with 2 flax or chia eggs?
Thanks!
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!
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 🙂
Hi Julia! You’re so welcome, I hope you love them!
Take care,
Tori
The previous version you posted had more flour and longer cooking time correct?
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!
*less flour (2 cups) I mean.
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!
Hi Rebecca, thanks for the feedback I will adjust the range as everyone’s ovens are different. Super happy you like them!!!
Just made the veggie muffins with a few adjustments for missing ingredients and they turned out beautiful!
Amazing! Loved the picture Pat, great job!!!
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
Hi Alina! That’s awesome!!
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!
Omg made these tonight!!! I’m in ❤️ I love all of your recipes!!
Thank you so much Jenny!!!! xx Tori
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!
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!
Hi Tori!
Love following you! Do you think almond or coconut flour could be substituted for the regular flour? These sound amazing!
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?
Very tasty! Hopefully my little ones will enjoy. I did not have zucchini, so I used shredded carrot and chopped mushroom instead. I may try a bit less salt next time. I had the my convection oven at 375F and it took 25 min. Perfect 🙂
Hi Katrina, thanks for the comment… I hope your little ones liked them! Tori
Tori,
I haven’t tried this recipe yet, but I just have to tell you how nice it is to click on a recipe and not have A MILLION ads popping up in my face as I try to read a recipe post. Thank you. Seriously. Your website is such a pleasant experience compared to most baking websites.
Thank you so much Sarah I appreciate that! I don’t like ads either, so have vowed to keep those pop ups off of the site:). Thanks for following along!
Made your veggie muffins today and they were a BIG hit with my family!! Didn’t have zucchini or thyme (and it was way too cold and snowy to go to the store) so we subbed with shredded carrots and rosemary. Also used gluten-free all purpose flour. Delicious!! now we are just waiting for your hearty lentil soup to be ready for lunch.
Thank you for two awesome recipes 😊
Hi Ann, thank you!!! So creative, I love it…. and great to know they work with those subs! Have a wonderful week. Tori
These are delish & easy! I did one and a half of this recipie and it made so many muffins, lots to share and freeze! Mine didn’t rise very well, not sure why but still going to be a new staple in our house!
Hi Katie, awesome that you like them! Strange that they didn’t rise very well, sometimes it’s dependent on elevation when it comes to baking (or baking powder/soda that needs to be replaced is a good thing to check too!). Thanks so much for the feedback!
Delicious!
Thanks Erin!
Hi Tori, do you squeeze the liquid out of the zucchini before using? Or do you account for the liquid it holds in your wet ingredients? Thanks
Hi Steph, if it has been sitting there and liquid has seeped out I would drain that but I didn’t squeeze the liquid out of mine.
So yummy! I used grated carrot instead of zucchini and no green onion since I didn’t have them on hand. Excited to see if my daughter will like them as much as I do! Our house smells delicious.
I hope your daughter liked them Catherine, thanks for taking the time to comment I appreciate it! Tori
Delicious! Followed recipe pretty closely and it worked great. I’m sure I will he making these again! Thanks Tori!
I made these this afternoon with my two year old and they turned out beautifully even with her “help”. My husband doesn’t care for zucchini in baking but loved these. They are very forgiving yet so delicious! Adding these to the regular rotation. Thank you for sharing!
Amazing!!
These look great! Question on the corn- unthawed = frozen, so should I be using frozen or thawed corn?
Hi Wanda it is frozen corn no need to thaw!
I went on huge zucchini baking spree yesterday and figured I would give these a shot as my almost 3 year old gives me grief when it comes to eating. He will eat for everyone except me Since it’s just the two of us 80% of the time, I started looking for some tricky ways to get him to eat more fruits and vegetables at home and not just at daycare. These muffins were super easy to make and they are DELICIOUS! I can’t stop eating them. My son hasn’t tried them yet but he was really digging the zucchini cookies I made 🙂 I will definitely be making these often
So glad they were a hit for your household!
I have three boys age 13, 11, and 13 months and all three of them loved these! We will be packing them for lunch for sure!!!
Just took these out of the oven and they look amazing!! And the house smells so good on this chilly fall day! I had extra batter but not another tin so I baked the rest in a little loaf pan. Mine took exactly 35min. So these will be our side tonight with your lentil soup recipe I’m starting now! Can’t wait to pick up my toddler from preschool to have her try both! Also my mom and husband will be in attendance – will keep you posted 😉
PS last week I made the vegan shepherd’s pie and it was a hit with all of them!! I DM’d you the photo and I will do the same with tonight’s dinner!
Yum! Can’t wait to see how it turns out, sounds like such a delicious pairing.
Oh my god!!! Made these tonight they are to die for deliciousss!!! I could’ve eaten the full dozen 🤭
Amazing! So glad you liked them Claudia!!
These were extremely easy to make and delicious! I ended up using 1 cup of AP flour and 1 cup of whole wheat flour to make them a bit healthier. Next time I’ll be adding chunks of ham and more corn to make them even tastier.
The muffins were a perfect compliment to the broccoli potato soup!
Glad you liked them!!!
Hey Tori,
Can you use milk instead of almond milk for these?I love all your recipes and can’t wait to try these.
Thanks!
Yes you can!
These are amazing!! Making them for the third time!
What a delicious savory muffin. I used fresh thyme and chive from my garden. Love your food Torri. Thank you.