This is my all-time favourite muffin recipe! They are so delicious and packed with nutritious vegetables like zucchini, carrot and spinach. Golden, cheesy and full of savoury bacon and cheese flavour, they are also freezer-friendly and made in just one bowl! Perfect for a mid-morning snack, sandwich substitute or lunchbox filler that both kids and adults will love.
Why you’ll love this recipe
Quick and easy – need a fast lunchbox snack? All you need is a handful of simple pantry and fridge staples and 10 minutes of prep time. And everything comes together in just one bowl!
Full of vegetables – while they taste like a completely irresistible bacon and cheese muffin, they are packed full of veggies like carrot, zucchini and spinach. Or customise them to suit the vegetables available in your fridge and freezer, if you want. Savoury muffins for kids and adults- everyone will love them!
Freezer friendly – make a double batch and keep them in the freezer, ready for a convenient snack or lunchbox filler, any time!
Great for fussy eaters – this muffin recipes comes kid-approved. Even my fussy two year old demolished them!
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
Ingredient notes
Self raising flour – I used white flour, but you can use wholemeal (also called whole wheat) flour, if you prefer. For gluten free savoury muffins, substitute for gluten-free flour.
Shredded cheese (tasty/cheddar) – fresh, grated cheese is recommended over store bought, pre-packaged grated cheese. This is because pre-packed cheese won’t melt as nicely into the muffins.
Vegetables – finely grated carrot and zucchini help to provide moisture and flavour. I also add spinach for extra nutrients. You can also add a little corn or some peas, if you like! Either the fresh or frozen version boost the veggie content and add texture.
Bacon – along with the cheese, bacon adds an extra savoury element to the vegetable muffins. Use regular middle bacon, or short cut to reduce the fat content. Or leave it out for vegetarian muffins.
Step by step instructions
There are no fancy steps in this recipe. Everything gets thrown in together in one bowl and stirred. That’s it! Perfect for minimal dishes and clean up.
Step 1. Place all of the muffin ingredients into a large mixing bowl and stir to combine. **Be careful not to over-mix. Around 15 strokes should be all you need to combine everything.
Step 2. Divide the mixture evenly into 1-2 muffin trays greased with a little oil spray. This recipe should make around 16 muffins. But you can make them smaller, or larger, if you prefer.
Step 3. Bake according to the recipe instructions below, until the muffins are cooked through. You can test this by gently pressing on the top of a muffin. If is springs back slightly, then they are ready. You can also insert a toothpick into the centre of a muffin. If it comes out clean, without wet batter sticking to it, then the muffins are ready.
Expert tips
- Do you have some sad, un-used veggies in your fridge that need a makeover? Use whichever veggies you have on hand, in equal quantities to the recipe card below. Try adding some frozen, fresh or canned peas or corn, chopped tomatoes, finely chopped broccoli, fresh herbs or grated sweet potato.
- White and wholemeal (whole wheat) flour are a little different in taste and texture, but both work in this recipe. Need gluten free savoury muffins? Use your favourite gluten-free flour instead!
- This recipe can be stored in the fridge for up to 5 days, or frozen for up to 3 months.
- Can’t be bothered with muffin tins? Bake the batter into a greased and lined baking tray instead and cut into slices when cooked through!
- These muffins can be eaten hot or cold and pair nicely with soup or salad and also make a great breakfast, lunch/lunchbox or dinner with simple sides like fruits, salad, eggs or steamed veggies.
FAQs
Storing muffins when they are still a little warm will result in condensation and soggy muffins. Allow the muffins to cool completely on a wire rack, before using your preferred storage method. They can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. To freeze, line an airtight, freezer safe container with paper towel and add the muffins in a single layer. Cover with another paper towel to prevent extra moisture and freeze. To thaw, remove the muffins from the freezer and store in the fridge overnight, or leave them at room temperature for 1-2 hours.
In these savoury muffins, the moisture comes from the eggs, along with the grated zucchini and carrot. If substituting or adding your own vegetables, I recommend leaving in the zucchini or carrot to keep them moist.
More lunchbox muffin recipes
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Vegetable Muffins
Ingredients
- 2 cups self-raising flour
- 2 cups shredded cheese use fresh tasty/cheddar cheese rather than pre-packaged shredded cheese
- 1 cup grated carrot
- 2 cups spinach leaves roughly chopped
- ½ cup grated zucchini don't squeeze out the excess moisture
- 1 ½ cup milk
- 2 large eggs
- 1 cup bacon finely chopped
- ½ cup feta cheese crumbled
Instructions
- Pre-heat the oven to 180 °C/356 F and use a light oil spray to line enough muffin trays to make 16 muffins. (Or, use less trays and bake in batches). I recommend using silicone trays for easy removal at the end.
- Place all of the ingredients together in a large mixing bowl and stir until completely combined.
- Using a spoon, evenly divide the muffin mixture into the greased muffin trays. You should get 16 muffins.
- Bake for around 15 minutes, or until the muffins are completely cooked through. Transfer to a wire rack and allow to cool. Serve hot or cold. Enjoy!
Notes
- Use whichever veggies you have on hand, in equal quantities to the recipe card below. Try adding some frozen, fresh or canned peas or corn, chopped tomatoes, finely chopped broccoli, fresh herbs or grated sweet potato. I do recommend keeping the zucchini if possible, as it provides moisture to the muffins.
- White and wholemeal (whole wheat) flour are a little different in taste and texture, but both work in this recipe.
- Storage: storing muffins when they are still a little warm will result in condensation and soggy muffins. Allow the muffins to cool completely on a wire rack, before using your preferred storage method. They can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. To freeze, line an airtight, freezer safe container with paper towel and add the muffins in a single layer. Cover with another paper towel to prevent extra moisture and freeze. To thaw, remove the muffins from the freezer and store in the fridge overnight, or leave them at room temperature for 1-2 hours.
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