Savory vegetable muffins are easy to make and full of flavour.
You will find recipes for breakfast muffins, muffins to snack on, eat for lunch and even veggies muffins to serve at dinner time.
Be sure to save this page to your Pinterest Muffin Recipes board and come back to it, when you need recipe ideas for savory vegetable muffins.
Tips for Using Vegetables in Muffins
When making a veggie muffin recipe, you can prepare the veggies in a number of different ways depending largely on who is going to eat them:
Infants/Toddlers And Picky Eaters
If the muffins are for first time eaters like a 6 -10 month old infants to toddler age you may want to finely chop the vegetables using a food processor for easy eating and digestion.
The vegetables can also be prepared this way to disguise vegetables in muffins for a picky eater.
Use vegetables that are neutral or mild in flavour like, carrot, zucchini, and butternut squash for first time eaters and slowly start to introduce other flavours.
Older Children and Adults
You can process the vegetables in a blender until fine for fussy eaters, grate or coarsely chop the vegetables with a knife to give texture and bursts of flavour throughout the muffins.
How to Prepare Vegetables for Muffins
As mentioned earlier vegetables can either be processed in a food processor for a fine texture, roughly chopped with a knife or grated. While most vegetables can be used straight away, others may need to be precooked or drained of liquid before using.
Grated vegetables like carrot, zucchini, yellow squash and defrosted frozen spinach need to be squeezed to remove excess liquid. If the excess liquid is not removed your muffin batter can end up being too wet and the muffins wont bake properly.
You can either place the prepared vegetables into a sieve and and us the back of a spoon to press out the liquid, or place the veg into a clean tea towel and squeeze and wring out the excess liquid.
These grated vegetables can be added straight into the muffin batter without being precooked.
Soft types of vegetables like cauliflower, broccoli, spinach, spring onions and kale should be finely chopped to ensure that they fully cooked after baking.
If using fresh corn, beans or peas these should be precooked and cooled before adding them to the muffin batter. You can either boil, steam or microwave these.
If using frozen peas or beans these can be added to the batter either frozen or defrosted. If the beans are large chop them into about 1 cm (0.40 inch) or smaller pieces.
Vegetables like butternut squash, leek, onion, sweet potato and diced carrots should all be precooked and cooled before adding to the mixture. Even if you finely chop them, they normally require a longer baking time to become nice and soft. So, it is best to precook and cool them before adding to the mixture.
Butternut squash and diced carrots can be steamed or microwaved. Sweet potatoes can either be baked or steamed. Leeks and onions can be sauteed with a little oil until soft and fragrant.
30+ Recipes For Vegetable Muffins
Take your pick from this list!
You will find traditional style muffins made with flour, gluten free muffins, flour-less muffins, dairy free and egg free.
For your convenience I have included notes referencing possible diets, so that you can find the ones best suited to you.