These savoury vegetable muffins are portable, convenient and an easy way to serve up an all in one healthy meal to kids of all ages. These Clean eating muffins are packed with vegetables, perfect for lunchboxes and can be frozen for up to two months.
Savoury Vegetable Muffins
Once you have kids, you really appreciate the value and convenience of the 'muffin concept'. What's that? Put it in a muffin and they'll eat it. It's really as simple as that!
Healthy Vegetable Muffins
Healthy vegetable 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.
Healthy Savoury Muffins
These healthy savoury muffins are just perfect for term time school lunches. Why?
- 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.
How Do You Store Savoury Muffins?
These Veggie muffins last for 3 days, kept in the fridge in an airtight container like these ones.
These are delicious straight from the fridge, they stay moist thanks to the veggie content, but if you prefer your vegetable muffins without the fridge chill on them, just take them. out of the fridge 30 mins before you want to eat them or put them in the microwave for 30 seconds.
Can You Freeze Savoury Muffins?
You can freeze these savoury veggie muffins:
- Allow the muffin to cool 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.
More Muffin Recipes
- Healthy cinnamon muffins
- Spinach and cheese muffins
- Flour free cheese and tomato muffins
- Fresh cherry muffins
- Blackberry and apple muffins
- Zucchini carrot muffins
How To Make Savoury Vegetable Muffins
Ingredients
Wet Ingredients
- ¼ cup Softened butter
- ¼ cup Plain or Greek yogurt
- ½ cup Milk
- 1 tsp Lemon juice or vinegar
- 2 Free Range Eggs
Dry Ingredients
- 2 Cups Plain Flour I use Einkorn Flour
- 1 tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Salt
- ¼ tsp Dried Oregano
Vegetables and cheese
- 1 Cup Grated Zucchini about 2 small zucchinis
- 1 Cup Grated Carrot 2 small carrots
- ½ Cup Corn kernels canned, fresh or frozen
- ¼ Cup Red pepper finely diced
- 1 Cup Grated cheese cheddar is my go to for this recipe
Instructions
- 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.
Notes
- 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.
Savoury Vegetable Muffin Recipe
Savoury Vegetable Muffins
Ingredients
Wet Ingredients
- ¼ cup Softened butter
- ¼ cup Plain or Greek yogurt
- ½ cup Milk
- 1 teaspoon Lemon juice or vinegar
- 2 Free Range Eggs
Dry Ingredients
- 2 Cups Plain Flour I use Einkorn Flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- ¼ teaspoon Dried Oregano
Vegetables and cheese
- 1 Cup Grated Zucchini about 2 small zucchinis
- 1 Cup Grated Carrot 2 small carrots
- ½ Cup Corn kernels canned, fresh or frozen
- ¼ Cup Red pepper finely diced
- 1 Cup Grated cheese cheddar is my go to for this recipe
Instructions
- 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.
Notes
- 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.
