Once you have kids, you really appreciate the value and convenience of the ‘muffin concept’. They are portable, convenient and an easy way to serve up an all in one healthy meal to kids of all ages. These Clean eating savoury, vegetable muffins are packed with vegetables, perfect for lunchboxes and can be frozen for up to two months.
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Healthy Muffin Recipes
Muffins are a Mom’s secret weapon when it comes to sneaking veggies into your child’s diet. For some reason, yet to proven by Science but accepted by Moms everywhere, a picky eating child will eat spinach, broccoli and zucchini in a muffin but woe and behold if you pop it on their plate at dinner time.
Maybe it’s sneaky, maybe it’s just smart. But when it comes to kids and vegetables, I think we have to use every little trick we can.
For this recipe, I’ve used Zucchini, Carrot, Corn and Red Peppers. But feel free to try your own combination of veggies. The important thing is that you keep the carrot and zucchini amounts the same, but you can add up to 1 cup of other vegetables, as the moisture content in these two veggies ensures that the muffins stay moist.
School Lunchbox Tips
- I’m a raving fan of muffins in school lunchboxes. They keep well all day and withstand the rough handling that they suffer in my boys school bags.
- On hot days, I put a frozen muffin in the lunchbox. It thaws by morning tea and keeps everything nice and cool too.
- I don’t add meat (ham or bacon) to muffins if I know they are going to sit in a lunchbox all day. Maybe it’s a little paranoid but so be it..
More Muffin Recipes
Freezing your Muffins
- Allow the muffin to coll completely before freezing.
- The easiest way for me to freeze a big batch of muffins is in a freezer proof ziplock bag. It’s doesn’t take up too much space in my freezer and I can label them quickly with a marker.
- My rule of thumb is a maximum of two months in the freezer, but they usually don’t hang around that long once the family knows they are there.
How to Make Muffins
There are three steps to making most muffins:
- Your Dry Mix
- Your Wet Mix
- Adding your flavors (in this case our vegetables)
Lightly beat together eggs, yogurt, buttermilk (see recipe for how to make this) and butter. It will be a little lumpy due to the butter and curdled milk, but don’t stress – you’re doing great!
Mix flour, baking soda, baking powder, salt and oregano together in a bowl. Make a little well in the middle and stir in your wet mixture.
The batter will be really thick, but try not to over mix. Stop once it looks life everything is combined.
Stir in all your vegetables and cheese. It looks like a LOT of veggies, so maybe don’t let your picky eaters help make them the first time 🙂
Fill a 12 hole muffin tray. Use up all the mixture. This will full the muffin holes to the top, but the muffins hold their shape really well.
Then pop them in the oven and bake for 20-25 minutes until golden and firm to the touch. Oven time can sometimes vary so watch them in the final few minutes.
Clean eating savoury, vegetable muffin
1/4 cup softened butter
1/4 cup plain or Greek yogurt
1/2 cup Milk
1 teaspoon lemon juice or vinegar
2 Free Range Eggs
2 Cups Plain Flour (I use Einkorn Flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon dried Oregano
Vegetables and cheese
1 Cup grated Zucchini (about 2 small zucchinis)
1 Cup Grated Carrot (2 small carrots)
1/2 cup corn kernels (canned, fresh or frozen)
1/4 cup red pepper, finely diced
1 cup grated cheese (cheddar is my go to for this recipe)
- Heat your Oven to 180’C / 350F.
- Line a 12 hole muffin tray with baking paper.
- Prep the dry mix: stir flour, baking powder, baking soda, salt and Oregano together in a large bowl.
- Prep the wet mix: Add the lemon juice to the milk and leave to sit for around 5 minutes (you can prep the veggies while you do this). Once the milk starts to get a little lumpy, add the yogurt, eggs and butter. Whisk it all together.
- Make a little well in the center of your dry mix and add the wet mixture. Use a wooden spoon or spatula to mix together. Don’t overmix.
- Stir in the grated and chopped veggies and cheese.
- Spoon into the 12 hole muffin tray. Fill to the top.
- Bake for 20-25 minutes until golden.
- Remove from oven and allow to cool on a wrack before eating.
- Buttermilk Substitute: The milk PLUS lemon mixture used in this recipe is called a buttermilk substitute. It’s not the same as the buttermilk you buy in the shop. It’s purpose is to help leaven the muffins and give them a little more of a rise.
- If you are freezing these muffins, let them cool completely before freezing.
- Store muffins in a sealed container in the refrigerator and eat within 3 days.
- I am obsessed with Einkorn Flour. It’s a lot finer than Wholegrain and can be substituted for plain flour in most recipes.
- Category: Snack/lunch
- Method: Baking
- Cuisine: Clean Eating
Keywords: savoury vegetable muffins