My veggie muffins are a fun and delicious way to consume more vegetables. They are perfectly portioned, making them great for kids’ snacks, school lunches, and taking on the go for those with a busy lifestyle. Plus, they are a quick, easy, and healthy snack choice – there are only a few simple steps to get these savory treats ready to serve. Plus, they’re super easy to make and can be customized with your favorite veggies and cheese, topped with a yummy avocado frosting.
Watch my veggie muffins video
Step-by-step instructions
Prep the vegetables: Finely chop the carrots, zucchini, bell pepper, broccoli, and cauliflower. Alternatively, use a cheese grater or, like me, a spiralizer to spiralize them. Remove the corn kernels from the cob. Set the vegetables aside. At this point, preheat your oven to 325ºF/170ºC (fan-assisted). Make the batter: Start by pouring the milk into a large bowl. Then, add the eggs, flour, baking powder, salt, and dried oregano. Whisk until a smooth batter is formed. Next, mix in the veggies. If necessary, grate the cheese and add it to the batter. Mix until everything is thoroughly combined. Portion the batter and bake: Lightly grease a 12-cup muffin pan (or use muffin liners) and divide the mixture evenly into each cup. Place the muffin tin into the oven and bake at 325ºF/170ºC (fan-assisted) for 25-30 minutes. Use a toothpick or sharp knife to ensure the batter is completely cooked before removing the muffins from the oven. Once fully cooked, remove the muffin tray from the oven and cool on a wire rack. You can enjoy them as is, with a generous pat of compound butter or with delicious avocado frosting (see below how to make it). Prepare the avocado topping: Place the avocado and lime juice in a blender or food processor and blend until smooth. Once the rainbow savory cupcakes have cooled, add the avocado mix into a piping bag and pipe it onto the muffins. Alternatively, use a spoon or a spatula to top them. Finally, sprinkle the veggie muffins with crushed red peppercorns (optional), and enjoy! If you try this savory vegetable muffin recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations—tag me on Instagram @Alphafoodie! Freezer: Place the veggie muffins in an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw them in the fridge overnight. You can also heat them in the microwave for 30-60 seconds.
