When it comes to baking, many of us tend to reach for the same old familiar ingredients – flour, sugar, eggs, and butter. But what if you could take your baked goods to the next level by incorporating some of nature’s most nutritious and flavorful vegetables? The humble muffin is a perfect canvas for showcasing the sweet and savory flavors of an array of veggies. In this article, we’ll explore 18 delicious vegetable muffins recipes that are not only healthy but also mouthwateringly tasty.
From classic combos like zucchini and carrot to more unexpected pairings like beetroot and walnut, each recipe offers a unique twist on traditional baking. Whether you’re a seasoned baker or just starting out, these veggie-packed muffins are sure to become a staple in your kitchen.
Zucchini and Carrot Muffins
Moist and flavorful, these muffins are perfect for a healthy snack or breakfast on-the-go. This recipe combines the natural sweetness of carrots with the subtle flavor of zucchini.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup grated carrots
– 1 medium zucchini, grated
– 1/2 cup granulated sugar
– 1/4 cup vegetable oil
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine grated carrots, zucchini, oil, eggs, and vanilla extract. Stir until well combined.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Spinach and Feta Muffins
These savory muffins are perfect for a snack or as a side dish to accompany your favorite soups or salads. The combination of wilted spinach and crumbly feta cheese adds a delightful Mediterranean flair to this classic baked good.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup fresh spinach, chopped and drained
– 1/2 cup crumbled feta cheese
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine spinach, feta cheese, milk, egg, and olive oil. Stir until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Cooking Time: 18-20 minutes
Sweet Potato and Kale Muffins
Moist and flavorful, these sweet potato and kale muffins are the perfect way to start your day or pack as a healthy snack. With the natural sweetness of sweet potatoes and the earthy flavor of kale, you’ll be hooked from the first bite.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup granulated sugar
– 1/4 cup chopped fresh kale
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1 large egg
– 1/2 cup plain Greek yogurt
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, oats, sugar, baking powder, salt, and cinnamon.
3. In a large bowl, combine mashed sweet potatoes, chopped kale, egg, Greek yogurt, and olive oil. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Broccoli and Cheddar Muffins
A delicious twist on traditional muffins, these Broccoli and Cheddar Muffins combine the nutrients of broccoli with the richness of cheddar cheese. Perfect for a healthy breakfast or snack.
Ingredients:
– 2 cups all-purpose flour
– 1 cup milk
– 1/4 cup vegetable oil
– 2 eggs
– 1 cup broccoli florets, chopped
– 1/2 cup grated cheddar cheese
– 1 teaspoon baking powder
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, milk, oil, eggs, and broccoli.
3. Add cheddar cheese, baking powder, and salt. Mix until just combined.
4. Divide batter evenly among the muffin cups.
5. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Pumpkin and Spinach Muffins
These moist and flavorful muffins combine the warmth of pumpkin with the nutritional boost of spinach, making them a perfect treat for any time of day.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup chopped fresh spinach
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Optional: nuts or chocolate chips for added texture and flavor
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, chopped spinach, milk, egg, and melted butter. Stir until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Cauliflower and Parmesan Muffins
Transform the humble cauliflower into a delicious muffin, packed with the richness of Parmesan cheese. Perfect as a snack or side dish, these savory treats are sure to impress.
Ingredients:
– 1 head of cauliflower, grated
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 teaspoon baking powder
– 1 tablespoon olive oil
– 1 large egg
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, combine grated cauliflower, flours, Parmesan cheese, salt, pepper, and baking powder.
3. Add olive oil and egg; mix until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Beetroot and Walnut Muffins
These moist and flavorful muffins combine the natural sweetness of beetroot with the earthy richness of walnuts, making for a unique and delicious breakfast or snack option.
Ingredients:
– 2 large beetroot, peeled and grated
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1/2 cup milk
– 2 large eggs
– 1/2 cup chopped walnuts
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, milk, eggs, grated beetroot, and chopped walnuts.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
7. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 20-25 minutes
Corn and Bell Pepper Muffins
These moist and flavorful muffins are perfect for a quick breakfast or snack. Fresh corn and bell peppers add natural sweetness and a pop of color to these delicious treats.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup milk
– 1 cup fresh corn kernels
– 1 cup diced bell peppers (any color)
– Optional: chopped scallions or cheddar cheese for added flavor
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, and milk. Stir until just combined.
4. Fold in corn kernels and diced bell peppers.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Tomato and Basil Muffins
Brighten up your morning with these deliciously flavorful muffins that combine the sweetness of tomatoes and the brightness of basil. Perfect for a brunch or snack, these moist and tender treats are sure to please.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup diced fresh tomatoes (about 2 medium-sized)
– 1/4 cup chopped fresh basil
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, diced tomatoes, and chopped basil to the dry ingredients. Mix until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until tops are golden brown.
6. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 20-25 minutes
Pea and Mint Muffins
These sweet and savory muffins combine the natural sweetness of peas with the bright flavor of mint, perfect for a springtime treat or breakfast on-the-go.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup fresh peas (frozen is fine too)
– 1/4 cup chopped fresh mint leaves
– 1/2 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine peas, mint, milk, egg, and melted butter. Whisk until smooth.
4. Add dry ingredients to wet ingredients; stir until just combined (do not overmix).
5. Divide batter evenly among muffin cups. Bake for 20-22 minutes or until a toothpick comes out clean.
Cooking Time: 20-22 minutes
Eggplant and Garlic Muffins
These aromatic muffins combine the sweetness of eggplant with the pungency of garlic, perfect for a unique breakfast or snack.
Ingredients:
– 2 large eggplants, grated
– 3 cloves of garlic, minced
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup olive oil
– 1 cup buttermilk
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together flour, oats, baking powder, and salt.
3. In another bowl, combine grated eggplant, minced garlic, olive oil, buttermilk, and eggs. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-22 minutes
Carrot and Ginger Muffins
Brighten up your morning with these moist and flavorful carrot and ginger muffins, perfect for a quick breakfast or snack on-the-go. This recipe combines the natural sweetness of carrots with the spicy warmth of ginger, all wrapped in a soft and fluffy muffin.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup grated carrots
– 2 inches fresh ginger, peeled and grated (about 2 tablespoons)
– 1/2 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, eggs, carrots, ginger, and walnuts (if using); stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Kale and Quinoa Muffins
These wholesome muffins are packed with nutrients from kale and quinoa, making them a perfect breakfast or snack option.
Ingredients:
– 1 cup cooked quinoa
– 2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup chopped kale (stemmed and leaves removed)
– 1/4 cup honey
– 1/4 cup plain Greek yogurt
– 1 large egg
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, baking powder, and salt.
3. In a separate bowl, combine quinoa, kale, honey, yogurt, egg, and olive oil. Stir until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined (do not overmix).
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until tops are golden brown.
Cooking Time: 18-20 minutes
Red Pepper and Chickpea Muffins
These Red Pepper and Chickpea Muffins are a perfect combination of flavors and textures, packed with nutritious ingredients like chickpeas and red peppers. Perfect as a snack or breakfast on-the-go.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup canned chickpeas, drained and rinsed
– 1/4 cup chopped red bell pepper
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon cumin
– 1/2 cup plain yogurt
– 1 large egg
– Vegetable oil for greasing
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. In another bowl, mash chickpeas with a fork until coarsely chopped. Add red pepper, cumin, yogurt, and egg; mix well.
4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
5. Grease muffin tin and divide batter evenly among cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Leek and Potato Muffins
These savory muffins combine the sweetness of potatoes with the subtle flavor of leeks, perfect for a comforting breakfast or snack. Moist and flavorful, they’re sure to become a new favorite!
Ingredients:
– 2 large leeks, thinly sliced
– 1 large potato, peeled and diced
– 1/2 cup all-purpose flour
– 1/4 cup whole wheat flour
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1/2 cup milk
– 1 large egg
– Fresh herbs (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together flours, baking powder, and salt.
3. In another bowl, combine leeks, potato, melted butter, milk, egg, and a pinch of salt.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Pumpkin and Sage Muffins
These moist and flavorful muffins combine the warmth of pumpkin with the earthy goodness of sage, perfect for a cozy fall morning or afternoon.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup chopped fresh sage leaves
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup milk
– 2 large eggs
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, chopped sage leaves, milk, eggs, and melted butter. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Spinach and Ricotta Muffins
These moist and flavorful muffins are perfect for a quick breakfast or snack, packed with the nutritional benefits of spinach and the creaminess of ricotta cheese.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup fresh spinach leaves, chopped
– 1/2 cup ricotta cheese
– 1/2 cup granulated sugar
– 2 large eggs
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a bowl, whisk together flour, chopped spinach, sugar, and salt.
3. In a separate bowl, whisk together ricotta cheese, eggs, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Zucchini and Corn Muffins
Start your day with a delicious twist on traditional muffins! These moist and flavorful treats combine the freshness of zucchini and corn, perfect for a summer morning pick-me-up.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup grated zucchini
– 1 cup corn kernels (fresh or frozen)
– Optional: chopped fresh herbs like parsley or chives for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, grated zucchini, and corn kernels. Stir until well combined.
4. Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-22 minutes
Summary
Discover 18 mouthwatering vegetable muffin recipes that are not only delicious but also healthy! From classic combinations like zucchini and carrot to innovative pairings such as sweet potato and kale, there’s something for every taste bud. Get creative with beetroot and walnut, corn and bell pepper, or tomato and basil. Perfect for breakfast, snacks, or on-the-go meals, these muffins are a great way to sneak in some extra veggies. With flavors ranging from savory to sweet, you’ll never get bored of trying new recipes.
