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Muffins are universally loved by kids, this makes them the perfect gateway food for veggies. Instead of serving a sweet muffin try these easy savoury muffins with your kids, they are perfect for lunchboxes!
Why this recipe works
Healthy veggie-loaded snacks for kids are the goal of every parent, and these savory muffins tick all the boxes!
- This muffin recipe is packed with onion, carrots and zucchini, but presented in a delicious kid-friendly way!
- There is no sugar in these muffins, it is great for transitioning muffin loving kids to more savoury flavours.
- Perfect for lunchboxes because muffins are nut-free, low-sugar, high-fiber and filling they are the perfect lunchbox or snack box addition!
The ingredients you will need
The ingredients for these muffins are pantry staples, flour, baking powder, spices, milk, olive oil, eggs. I use mild spices such as paprika and garlic powder along with cheese to enhance to flavour.
And veggies, don't forget the veggies, carrots, zucchini and onion.
In this recipe I use a combination of plain and wholemeal flour. I find this gives a good balance of texture and fibre. You can make this savoury muffin recipe with 100% plain flour, the muffin will be fluffier but the fibre content will be lower. You can also use 100% wholemeal flour but the muffin will be denser.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients to me for recipe creation and testing. I used paprika, garlic powder, cheese and olive oil from their range in this recipe.
Step by step instructions
- Heat your oven
- Prepare a 12 cup muffin tray (greased or lined with muffin cups)
Prepare the vegetables and cheese
- Grate the onion, zucchini and carrot (photo 1)
- Squeeze out the juices, I do this by holding the grated veggies in my hand over a sink and squeezing
- The volume of the veggies will reduce after squeezing (photo 2)
- Grate the cheese (photo 3)
Make muffin batter
- This is a 2 bowl recipe
- In a large mixing bowl combine the dry ingredients (flours, spices and baking powder) I use a whisk or fork to combine them evenly. (photo 4)
- In the second bowl whisk the wet ingredients (oil, milk and eggs) (photo 5)
- Combine the wet and dry ingredients (photo 6)
- Stir through the grated vegetables and cheese
- Portion the batter into the muffin tin
- I often sprinkle a little extra cheese on top of each muffin
Bake
- Bake for 20-25 minutes until the muffins are golden and spring back when you press in the centre with your finger.
- Cool for 5-10 minutes in the tray
- Remove from the tray and cool on a cooling rack, before storing them in an airtight container.
Recipe FAQs and tips
How long do savoury muffins keep
You can store savory muffins for up to 2 days in an air-tight container. They freeze very well though and will freeze for up to 3 months. Just let them defrost at room temperature when you want one.
Is wholemeal flour healthier than plain flour
Wholemeal flour contains the bran of the wheat grain, this means it is richer in nutrients and higher in fiber.
Is wholemeal flour the same as whole wheat flour
Wholemeal flour and whole wheat flour are slightly different. Although can be substituted for each other in a recipe. Both are higher in fibre than plain flour.
What age are these muffins suitable from
If you have been doing baby led weaning, then from 6 months, if not then when your child is able to manage a muffin texture. If you are serving these for a child under 1, leave out the salt
- Squeeze the grated veggies: When you are adding grated veggies to baking, squeezing them to remove the excess moisture usually means you will get a better baked product in the end.
- Pop a frozen savory muffin into your child lunchbox, it will be perfect to eat later in the day.
Other muffin recipes for kids
I have a large collection of muffin recipes on my website. If you are on the hunt on some other veggie containing muffins you could try my spinach muffins (they are a sweeter muffin). My carrot muffins and baby-led weaning muffins are perfect for younger munchkins but they still have veggie!
Savoury Muffins with Cheese & Vegetables
Yield: 12 muffins
Prep Time: 7 minutes
Cook Time: 20 minutes
Total Time: 27 minutes
These savoury muffins are loaded with veggies, healthy, but still loved by kids, absolutely perfect for the lunchbox
Ingredients
Dry
- 1 cup plain flour
- 1 cup wholemeal flour
- 3 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
Wet
- 2 eggs
- 1 cup milk
- ⅓ cup olive oil
Vegetables and Cheese
- 1 medium carrot
- 1 medium zucchini
- ½ medium onion
- 1 ¼ cup grated cheese
Instructions
- Heat your ovento 180 degrees C or 360 F
- Prepare a 12 cup muffin tray (greased or lined with muffin cups)
- Grate the onion, zucchini and carrot
- Squeeze out the excess juices from the grated vegetables, I do this by holding the grated veggies in my hand over a sink and squeezing. The volume of the veggies will reduce after squeezing
- Grate the cheese
- In a large mixing bowl combine the dry ingredients (flours, spices and baking powder and salt) I use a whisk or fork to combine them evenly.
- In A second bowl whisk the wet ingredients (oil, milk and eggs)
- Combine the wet and dry ingredients
- Stir through the grated vegetables and 1 cup of grated cheese
- Portion the batter into the muffin tin
- I sprinkle the extra ¼ cup of cheese on top of each muffin
- Bake for 20-25 minutes until cooked and the centre of the muffin springs back when pushed
- Cool for 5-10 minutes in the tray
- Remove from the tray and cool on a cooling rack, before storing them in an airtight container.
Notes
- If you are preparing these muffins for a child under 1 yr of age, leave out the salt
- I use olive oil in this recipe, I like the savoury flavour it contributes to the muffins
- Wholemeal flour and whole wheat flour can be a little different, but they will both work fine in this recipe
- I use a 50:50 mix of plain flour and wholemeal flour, the recipe will work with 100% wholemeal flour but it will be denser
- If you don't have zucchini you can sub with grated broccoli
- If you don't have carrot you can substitute for any grated root vegetable (sweet potato, parsnip)
Nutrition Information:
Yield: 12Serving Size: 1
Amount Per Serving:Calories: 202Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 44mgSodium: 322mgCarbohydrates: 18gFiber: 2gSugar: 1gProtein: 7g
Please know this nutrition analysis is based on the ingredients only, this recipe has not been sent to a laboratory for independent testing
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