Savory Vegetable Muffins

5 from 5 votes

As much as I like a sweet take on a dish, I love these savory vegetable muffins just as much. I use everyday ingredients like cheese, zucchini, carrots, and spinach, and turn them into soft savory snacks ideal for breakfast. It takes me just 40 minutes to have them warm and ready for my family.

Prep Time15

Cook Time25

Total Time40

Course: Baking, Breakfast, Brunch, Snack, snacks

Cuisine: American, vegetarian

Diet: , Vegetarian

Servings: muffins

Calories: 134kcal

Author: Anjali Shah

Equipment

Ingredients

2½ cups whole wheat flour
1 tsp baking powder
½ tsp baking soda
¾ tsp salt
1 tsp dried rosemary
1 tsp dried oregano
½ tsp garlic powder
¼ cup parmesan cheese grated
2 eggs
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1¼ cup oat milk
½ red onion finely diced
½ red bell pepper finely diced
½ cup baby spinach leaves chopped
½ carrot peeled and grated
1 small zucchini grated
¼ cup frozen corn kernels
2 oz sun dried tomatoes finely diced
2 tbsp chopped fresh basil
2 oz feta cheese

Instructions

Preheat the oven to 350 degrees F / 180 C.
Line a 12 hole muffin tray with muffin liners, grease your muffin tray, or use a silicone muffin tray instead.
Add all ingredients from whole wheat flour through to parmesan cheese in a large mixing bowl and whisk together.
In a separate bowl whisk together the eggs, lemon juice, oil and oat milk. Set aside.
Stir the remaining ingredients (red onion through feta cheese) through the dry ingredients.
Gently fold in the wet ingredients until just combined.
Use an ice cream scoop or spoon to transfer the batter to the prepared muffin tray.
Bake for 25 minutes.
Allow to cool completely on a cooling rack before serving.

Video

Notes

My #1 Secret Tip for this savory vegetable muffin recipe is to squeeze out as much moisture as possible from the zucchini before adding it to the batter. Zucchini holds a lot of water, which it releases as it cooks. If that moisture stays in the mixture, the muffins can turn out dense or wet in the center. I grate the zucchini, then sprinkle some salt over it to draw out moisture, and let it sit for a few minutes before using a towel to squeeze out all the liquid.
Room temperature eggs: I take the eggs out of the fridge 20 minutes before I start, as room temperature eggs incorporate into the wet mixture more smoothly than cold ones.
Crumble feta last: I stir the feta in at the very end, after everything else has been combined. Feta is soft and breaks down quickly, and if it gets worked into the batter too soon, it dissolves into the mixture.
Coat vegetables lightly: I mix the vegetables into the dry ingredients first, so they have a light dusting of flour, which helps keep them suspended as the muffins bake, instead of sinking to the bottom.
Keep cuts small: I chop my vegetables into small, uniform pieces for better distribution. Large chunks of vegetables create an uneven texture and can cause the muffins to break apart.

Nutrition