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Savory Veggie Muffins

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Savory veggie muffins are soft, nourishing muffins packed with vegetables, cheese, and herbs. Perfect for breakfast, snacking, or lunchboxes, they’re a delicious way to enjoy veggies in a satisfying, portable form.

Ingredients

  • 1 1/2 cups all-purpose flour or whole wheat flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 large eggs
  • 1/2 cup milk or plant-based milk
  • 1/4 cup olive oil or melted butter
  • 1 cup grated cheese (cheddar, mozzarella, or feta)
  • 1/2 cup grated zucchini (squeezed dry)
  • 1/2 cup grated carrot
  • 1/2 cup finely chopped spinach
  • 2 tbsp chopped green onions or herbs (parsley, dill, or both)

Instructions

  1. Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper.
  3. In another bowl, beat the eggs, then whisk in milk and olive oil until combined.
  4. Pour wet mixture into dry ingredients and stir until just combined—do not overmix.
  5. Fold in zucchini, carrot, spinach, green onions, and cheese until evenly distributed.
  6. Divide batter evenly among muffin cups, filling each about 3/4 full.
  7. Bake for 20–25 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
  8. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze moisture from zucchini to avoid soggy muffins.Add herbs or spices like thyme, oregano, or chili flakes for extra flavor.Use gluten-free flour or dairy-free cheese/milk for dietary needs.These freeze well—wrap individually and thaw or reheat before serving.Mini muffins: reduce baking time to 12–15 minutes.

Nutrition

Find it online: https://cookibly.com/savory-veggie-muffins/