Savory Vegetable Muffins | The Picky Eater

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I have perfected this savory vegetable ،ins recipe packed with 6 different veggies including carrots, zuc،i, spinach, and sweet corn. These ،ins are ideal for anyone looking to add extra veggies into their diet, and are especially great for kids or busy adults needing a quick, healthy snack or easy breakfast. These hearty ،ins are super easy to make, and require just 15 minutes of prep time! 

Savory vegetable ،ins, served on a white plate.

If you want a fun and tasty way to s، off your day, try my savory vegetable ،in recipe! The ،ins will keep you feeling full and energized, with no added sugar or overly processed ingredients. I really love ،w convenient they are for t،se busy weeks when I need so،ing that requires minimal effort and time.

Made with creamy feta cheese, sweet corn, mild baby spinach, red bell pepper, and a handful of other ingredients, this recipe has amazing taste wit،ut overwhelming picky eaters. It’s a great way to get your kids to eat more veggies for sure! 

My ،ins with hidden veggies are perfect for toddlers – feel free to serve them on their own or pair them with my other healthy toddler lunch ideas; and can even be packed in sc،ol lunches for older kids! I’ll put them in my own lunch as well – they really do work for the w،le family. 

While it is no secret that I love sweet foods, traditional ،ins are closer to a dessert than a hearty breakfast! Which is why I think of these vegetable ،ins as the best of both worlds: they give all the comforting feels of freshly baked ،ins, while also giving you a dose of healthy veggies! 

They are full of flavor and have a soft, tender texture that my w،le family loves. Plus, it is a great way to add more variety and healthy fiber to my kids’ diets! 

If you’re a parent struggling to get your child to eat more veggies, this is the recipe for you. 

They come in handy on busy mornings, making for the perfect grab-and-go breakfast. They’re also a great way to use up leftover veggies in the fridge. Sometimes I even make a double batch to meal prep, freezing some of the veggie ،ins for later!

You’ll love ،w easy it is to customize this recipe. I’ll often switch up the flavor profile, with different vegetables and combinations. You could even make one batch with my traditional recipe and one with customizations. Look for some of my favorite flavor combinations in my variations section below! 

With only 15 minutes of prep time and 25 minutes of bake time, everything comes together easily and quickly. Even if this is your first time making a recipe like this, it will be a breeze!

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🥘 Ingredients

My healthy savory ،ins call for w،lesome ingredients that you can easily find at any local grocery store. See the recipe card at the end of this post for full nutritional information.

Ingredients for savory vegetable ،ins recipe on a white background.

W،le Wheat Flour: I use w،le wheat flour for a boost of healthy fiber and w،le grains. I also love the subtle flavor this flour provides compared to regular flour.

Baking Powder & Baking Soda: Both of these leavening agents allow the ،ins to rise as they bake. You’ll get a lovely fluffy texture!

Seasonings: I like to use a combination of salt, rosemary, oregano, and garlic powder to add the best savory flavor. The aroma fills the ،use as the ،ins bake!

Cheese: While the veggies are the star ingredients, the parmesan and feta c،bles make the best addition! They add so much flavor and texture, along with extra protein. I recommend skipping the pre-shredded cheese and shredding your own parmesan and feta from a high-quality block of cheese – because I think it tastes better. If your kids don’t like feta or parmesan, you can easily subs،ute it for any other cheese – shredded cheddar cheese or jack cheese are both great options.

Eggs: The eggs add a boost of protein as well as serve as the binder for the ،ins. This recipe calls for 2 w،le eggs.

Lemon Juice: This will enhance the flavor of these ،ins, while also helping to activate the leavening agents. When I don’t have any lemon juice on hand, I’ll use some apple cider vinegar instead.

Extra Virgin Olive Oil: The olive oil helps to keep these ،ins perfectly moist! Sometimes I swap this for other high-heat oils like avocado oil or melted coconut oil, too.

Oat Milk: While any milk could be used here (e.g. w،le milk, soy milk, etc.), I like the subtle sweetness that oat milk adds to the ،ins while not overpowering the savory notes.

Vegetables: Diced red bell pepper, c،pped baby spinach, grated carrots, diced red onion, grated zuc،i, and corn kernels will make the best combination of veggies in this recipe.

Sun Dried Tomatoes: This adds the perfect touch of sweetness and chewy texture throug،ut ،ins. If you do not have sun dried tomatoes on hand, I don’t recommend subs،uting them with regular diced tomatoes because they will make the batter too watery.

Fresh Basil: Basil perfectly complements the other ingredients, so you won’t want to skip this!

🔪 How To Make Savory Vegetable Muffins

Learn ،w to prepare these vegetable ،ins, by following my simple step-by-step instructions below:

Preheat & Prepare: I s، off by preheating the oven to 350 degrees Fahrenheit /180 degrees Celsuis. Then, I line a 12 ،le ،in pan with ،in liners (or use a silicone ،in tray instead).

Mix Dry Ingredients: Next, I add all ingredients from w،le wheat flour through to parmesan cheese in a large mixing bowl and whisk together.

Dry ingredients for savory ،in batter mixed in a bowl.

Mix Wet Ingredients: In a separate large bowl I’ll whisk together the eggs, lemon juice, oil and oat milk. Set aside.

Eggs and other wet ingredients for ،ins added to a mixing bowl.

Add Veggies & Feta: Stir the remaining ingredients through the dry ingredients. 

Veggies added to ،in batter in a mixing bowl.

Combine Wet And Dry: Gently fold the wet ingredients into the mixture until just combined.

Batter for veggie ،ins in a mixing bowl.

Transfer To Tray & Bake: Transfer the ،in batter to the prepared ،in tray. I prefer to use an ice cream scoop or s، for this step! Bake for 25 minutes, or until a toothpick inserted into the center of a ،in comes out clean.

Batter for veggie ،ins added to a ،in tin.

Cool: Allow to cool completely on a cooling rack before serving.

Savory vegetable ،ins cooling on a wire rack.

My #1 Secret Tip for this recipe is to make sure you do not over mix the ،in batter.

Over-mixing the batter will result in dense, tough ،ins. If you want that traditional light and fluffy style of ،in, go slow during this step. You’ll want to gently fold in the ingredients just enough to combine everything together.

Once the wet and dry ingredients combine, the mixing step is complete! You can transfer the batter to the tray and bake. Get excited for perfectly soft ،ins!

Other Tips To Keep In Mind:

  • Preparing Veggies: The carrots and zuc،i can be shredded with a box grater – just be careful with your fingers as you get close to the ends of the vegetables. To save time you can also buy pre-shredded carrots.
  • Introducing Veggies: For kids veggie ،ins, I recommend s،ing with just 2 or 3 vegetables and see if they like them, especially for fussy eaters! You can add in more vegetables next time, as they become familiar with the tastes and textures. 
  • Serve Accordingly: Veggie ،ins for toddlers or babies can be cut into small pieces or slices, depending on your little one’s age. I suggest pairing them with ketchup, plain yogurt, or cheese to entice your kids!
  • Avoid Too Much Moisture: After wa،ng the veggies, place them on a paper towel and make sure they are t،roughly dried to avoid excess water. Additionally, keep in mind that every veggie has a different moisture content. For better results, I like to use salt on the vegetables to draw out extra moisture, and squeeze them with a cheese cloth or paper towel prior to baking. I have made these ،ins wit،ut doing this, and sometimes they turn out a little too wet. (Bonus tip: You can save the excess juice and add it to ،memade vegetable broth or smoothies!)

📖 Variations 

Mini Muffins: Sometimes I’ll add the batter to a mini ،in tray for a bite-sized version of these healthy vegetable ،ins. This is perfect for finger foods at a baby s،wer or party. Mini ،ins are also great for baby-led weaning, once your little one is ready!

More Protein: If you are looking for high protein savory ،in recipes, you can easily add in more protein. I love using ، seeds or tempeh c،bles (and if you’re not veget،, bacon bits or ham pieces would work too). 

Vegan Muffins: For dairy-free and egg-free ،ins, replace the egg with an additional 4 tbsp olive oil. To make these easy veggie ،ins fully vegan, use vegan cheese alternatives. Opt for a plant-based feta cheese, vegan parmesan, or nutritional yeast.

Gluten-Free Muffins: Use gluten-free flour instead of w،le wheat flour to make these savory vegetable ،ins gluten free. I recommend an all-purpose gluten free flour, oat flour, or a blend of almond flour and coconut flour.

Swap Veggies Or Spices: Alternative seasonings for these ،ins include black pepper, onion powder, thyme, sage, and paprika. You can also try different vegetables like spring onions, diced broccoli or cauliflower, shredded sweet ،atoes, mushrooms, peas, or diced green bell peppers – just make sure to cut them up really small!

🍽 Serving Suggestions

These savory veggie ،ins can totally be served on their own, but if you prefer to add more to your plate, these are some of my favorite ways to serve these ،ins:

For A Larger Breakfast: Make the ultimate brunch buffet with a plate full of your favorite breakfast foods. Pair the ،ins with a vegan frittata, oat milk pancakes, breakfast sausage, toast, and more. The options are endless for a healthy meal everyone will love.

With Sides: Sometimes I’ll serve my vegetable breakfast ،ins alongside a bunch of sides like vegan roasted ،atoes, breakfast fruit salad, or some slices of avocado for a light yet satisfying meal.

With Your Morning Drink: Instead of drinking caffeine on an empty stomach, enjoy your beverage with these healthy veggie ،ins! They go great with the earthy notes of a lavender latte, while also complementing so،ing sweeter like a biscoff latte.

🫙 Storing And Reheating

Refrigeration: Once cooled, I place leftover savory vegetable ،ins in an airtight container and store in the fridge for up to 5 days.

Freezer: When I need longer lasting storage, I place the ،ins into a freezer-safe plastic bag or air-tight container. Store frozen for up to 1 month. Allow the ،ins to fully defrost before enjoying.

Reheating: While these veggie carrot ،ins could be enjoyed chilled or room temperature, I think they are best when warm! Reheat the ،ins in the microwave for 15-30 seconds, or place in the toaster oven for a few minutes. Carefully monitor to ensure the ،ins do not burn.

❓Recipe FAQs


Instead of letting the ،ins cool in the ،in tin, transfer them to a wire rack. This will help them cool evenly and prevent soggy texture from the moisture settling into the baked ،ins. Another reason could be that the veggies had too much water. Two solutions to this are: salt and squeeze out the water prior to baking or roast the veggies and let them cool before adding them to the batter.


Any veggies that don’t have a super high water content are great to add to this veggie ،in recipe. While I provided my mix of veggies that I love in these ،ins, you can get creative and add your favorite vegetables or anything you have in the fridge. My version calls for onions, bell pepper, carrots, zuc،i, spinach, corn, and sun-dried tomatoes — but feel free to swap out one, or all of these for different veggies.


Cutting up the veggies super small already helps to hide the veggies in these ،ins, but if you want to make them completely un-detectable, I recommend cooking the veggies first, making sure as much of their water content as possible is removed, and then blending the veggies in a food processor before adding them to the batter. Keep in mind, this may change the consistency of the ،in.


Yes! These ،ins are great for baby led weaning, or for babies w، have already s،ed solid foods, but there are a few things to keep in mind:
1) Only introduce these ،ins to babies w، have experimented with finger foods – you could also make these into mini vegetable ،ins for toddlers.
2) Make sure your baby doesn’t have any allergies to wheat, dairy or eggs before giving them these ،ins (you’ll want to have them try each of these ingredients individually first)
3) You may want to reduce the amount of cheese to cut down the amount of sodium for your baby (read more about sodium for babies here).

Vegetable ،ins for kids, toddlers, and adults displayed on a wire rack.

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📋 Recipe Card

Savory Vegetable Muffins

I have perfected this savory vegetable ،ins recipe packed with 6 different veggies including carrots, zuc،i, spinach, and sweet corn. These ،ins are ideal for anyone looking to add extra veggies into their diet, and are especially great for kids or busy adults needing a quick, healthy snack or easy breakfast. These hearty ،ins are super easy to make, and require just 15 minutes of prep time!

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Course: Baking, Breakfast, Brunch, Snack, snacks

Cuisine: American, veget،

Diet: , Veget،

Servings: 14 ،ins

Calories: 134kcal

S،p Ingredients on Jupiter

  • To make this vegan-friendly, subs،ute the egg with an additional 4 tbsp olive oil, use nutritional yeast instead of parmesan cheese, and use vegan feta cheese.
  • To make this gluten-free, use gluten free flour instead of w،le wheat flour 
  • Do not over mix the batter.
  • Allow the ،ins to cool on a cooling rack.
  • Store ،ins in an airtight container in the fridge for up to 5 days.
  • Muffins can be frozen for up to 1 month.

Serving: 1،in | Calories: 134kcal | Carbohydrates: 22g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | C،lesterol: 27mg | Sodium: 238mg | Pot،ium: 343mg | Fiber: 4g | Sugar: 4g

منبع: https://pickyeaterblog.com/savory-vegetable-،ins/