Recipe For Vegetarian Muffins

By zopisces4 July 18, 2023 Post a Comment

Serve up veggies in a kid-friendly form with these SO good Veggie Muffins. They have broccoli, carrots, protein, and little kid-approved flavor!

With broccoli, carrots, and cheese, these savory muffins are like a corn muffin with a load of extra flavor. They’re a fun way to change up the usual muffins you make for the kids and have 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.

Cheesy

TIP: These are a great baby muffin since they’re made without added sugar. Omit the salt if making for a baby since they won’t need the extra flavor.

Vegan Banana Chocolate Chip Muffins

TIP: You’ll want to use just the top parts of each broccoli floret so you 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 cut that part off with a pair of kitchen shears.

These muffins are so easy to make once you have the veggies prepped. Here’s a look at what to expect. Scroll down to the bottom of the post for the full recipe.

TIP: These are a great make-ahead meal. 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. You can also freeze them.

Sunny Spring Vegetable Breakfast Muffins

I don’t have a dairy and egg-free option for this recipe, but check out some of my other veggie muffins: Carrot Cake Muffins, Flourless Chocolate Protein Muffins (with Hidden Veggies), Corn Muffins with Squash and Butternut Squash Muffins.

I’d love to hear your feedback on these muffins if you try them—comments are helpful! Please comment below to share and thank you!

I like to grate the carrot on a box grater and cut the top of each broccoli floret off and finely dice with a knife. Avoid the stems since they won't blend into the batter as well.

Vegan Hearty Vegetable Muffins

Serving: 1 muffin , Calories: 193 kcal , Carbohydrates: 20 g , Protein: 7 g , Fat: 10 g , Saturated Fat: 5 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 3 g , Trans Fat: 1 g , Cholesterol: 50 mg , Sodium: 304 mg , Potassium: 198 mg , Fiber: 3 g , Sugar: 3 g , Vitamin A: 2132 IU , Vitamin C: 7 mg , Calcium: 139 mg , Iron: 1 mgAs the school summer holidays come to an end, here in Australia, my focus is switching from lazy days at the beach to filling my freezer with lunchbox friendly goodies. These Savoury Muffins are my newest recipe and perfect for the lunchbox. Packed with four different vegetables they are easy to adapt. Use the same base recipe but customise you own vegetable muffins to suit your child's taste.

Most of my lunchbox ideas are actually foods that I used to make my youngest when he was a baby. I weaned him using the baby-led weaning method and was always looking for great finger foods that I could take out and about with me. Some of my favourites were Sweet and Sour Quinoa Balls, Curried Lentil Bake, Egg Rolls and Mini Blender Muffins.

These Savoury Muffins would have been great for when I was doing baby-led weaning. To reduce the sodium level you can add less cheese to the mixture. The cheese is there for flavour only.

Vegan Banana Muffins Recipe

Of course, these vegetable muffins are not just limited to baby-led weaning and the lunchbox. They make a great breakfast, lunch or snack for both adults and kids.

If you have gone to the effort to make great savoury muffins then you want to take the time to make sure you store them properly. Not doing this can greatly affect the texture and shelf-life of you vegetable muffin. Here are my top tips for storing muffins:-

. If you leave them in the pan too long they run the risk of going soggy, you just want them to be firm enough to transfer to a wire rack.

Carrot & Zucchini Vegan Savoury Muffins

My favourite way to store savoury muffins is to freeze them, and if properly frozen they will be good for around 2-3 months (but will remain safe to eat well past that). To ensure best quality,

Vegetable

To reheat – just pop them out of the freezer and place them back in the muffin tin. Reheat at 170c /350f until heated through. Alternatively, allow them to thaw and then reheat them in the microwave.

Storing at room temperature is better than refrigeration when it comes to muffin quality. The best way to store them is to

Healthy Vegan Muffins With Hidden Veggies

, pop the muffins on-top and then another layer of kitchen paper, before adding the lid. The paper absorbs the moisture from the muffins, stopping them from going soggy.

It is hot and humid here, at the moment, so I only store the muffins at room temperature the day I bake them, the rest I always freeze. Normally muffins would last a couple of days at room temperature. However, as I haven't tested these, I can't say for sure how they would last.

Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kid-friendly inspiration on Pinterest and Instagram.

Chunky Vegetarian Chili With Cornbread Muffins Recipe — Bite Me More

Please note: I have not added extra salt to this recipe as a lot of my readers are parents who do baby-led weaning. I used a strong cheddar and felt it gave enough flavour. However, reader feedback indicates that they lack in flavour and salt is needed. Adding chopped herbs is also an option.

Easy

Amy Whiteford runs the blog Healthy Little Foodies. She is a mum to two, has a BSc (Hons) Food Science, PGDE Primary Education and a Certificate in Childhood Nutrition. She uses her experience and knowledge to create healthy and delicious recipes for kids. Explore the site for creative ideas, tips, and inspiration! Read more

Lemon Blueberry Multigrain Muffins. Vegan

Receive family friendly recipes, delivered weekly to your inbox, for FREE! And receive this FREE ebook - How to Raise a Healthy Little Foodie

Receive family friendly recipes, delivered weekly to your inbox, for FREE! And receive a FREE ebook - How to Raise a Healthy Little FoodieThe really brilliant thing about this simply savoury baking recipe is that it's made entirely from ingredients you probably already have in stock.

From the fridge, you'll need eggs, whole milk and cheese. From the freezer, you'll grab frozen chopped vegetables. And from the cupboard, you'll just need oil, flour and a pinch of herbs and spices.

Vegan Strawberry Crumble Muffins Recipe

It takes just minutes to make the muffin batter in a single bowl without any special equipment. Then you simply spoon the batter into a muffin tray - with or without cases - and bake for 20 minutes. Easy, fun and tasty!

This recipe is from my debut cookbook Get Your Kids to Eat Anything, which contains 70 recipes and a 5-phase programme to help you and your kids become more adventurous with food.

Enjoyed these savoury vegetable muffins? This basic muffin batter works well with almost any vegetables, fresh or frozen, as well as with chopped ham.

Vegan

Easy Egg Muffins

These savoury muffins are super easy to make! You only need a single mixing bowl for the prep, and the frozen veg are super convenient as they come pre-chopped so require practically zero prep time.

You won't need any special equipment for this recipe outside of a muffin pan and some muffin cases, but even the cases are optional as long as your muffin pan has been well cleaned and lightly oiled.

This recipe is great for vegetarians! Just remember to use vegetarian cheese. Cheddar is usually suitable for vegetarians, but it's best to always check.

Healthy Vegan Banana Oatmeal Muffins Recipe

The eggs are an important part of this recipe too, as they add moisture, colour, aid in binding everything together and help the muffins to rise.

This recipe is not gluten-free due to the self-raising flour, but you could easily replace the wheat flour with gluten-free self-raising flour in the same quantity, or use a plain gluten-free flour, plus 2.5 tsp of gluten-free baking powder to make your own.

It should be possible to substitute the flour for a keto-friendly alternative such as coconut flour, but this is not something I have tested and I would expect it to change both the taste and texture.

Fluffy Vegan Blueberry Muffins Recipe (updated 2023)

You could also forgo using flour entirely, half the amount of milk and triple the amount of eggs. They won't be muffins anymore, though - you will end up with sort of individual frittatas.