Vegetable Muffins

close up of a lunchbox containing savoury muffins, fruit and cucumber

5 from 26 votes

This is my all-time favourite muffin recipe! They are so delicious and packed with 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.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, lunchbox, Main Course

Cuisine: Australian

Servings:

Calories: 192kcal

Author: Andrea Geddes

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.

Nutrition