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Veggie Muffins

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 [1], my Cheater Chicken Noodle Soup [2] or my Hearty Lentil Soup [3] (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 [4] (baked in muffin tins, just follow those instructions), my Pumpkin Muffins [5] or my Beet Carrot Apple Cake [6] baked in muffin tins (my fav).

I created a vegan version of these muffins that will be on Jillian Harris’ blog [7] very soon, I’ll keep you posted!

Happy baking!




4.94 from 16 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


  • 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


  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.