Veggie Muffins

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Calories: 124kcal

Author: Shruthi Baskaran-Makanju

Savory veggie muffins packed with zucchini, carrots, spinach, and cheese. Ready in 40 minutes, freezer-friendly, and perfect for meal prep breakfast or snacks.

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Ingredients

For the vegetables

1 tablespoon olive oil
½ cup finely chopped onion
1 medium zucchini grated and squeezed dry
1 medium carrot grated
½ cup finely chopped red bell pepper
1 cup chopped baby spinach

For the muffins

1¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
3 large eggs
¼ cup milk
¼ cup plain Greek yogurt substitute sour cream
2 tablespoons olive oil
½ cup shredded cheese cheddar, mozzarella, or blend

Instructions

Adjust oven rack to middle position and heat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease with oil.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook until softened, 2–3 minutes.
Add zucchini, carrot, bell pepper, and spinach. Cook, stirring occasionally, until vegetables are just tender, 3–4 minutes. Remove from heat and let cool 5 minutes.
In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, and oregano.
In another bowl, whisk eggs, milk, yogurt, and 2 tablespoons olive oil until smooth.
Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
Fold in cooled vegetables and shredded cheese until evenly distributed.
Divide batter evenly among muffin cups (about ⅓ cup each).
Bake 20–25 minutes, rotating pan halfway through, until tops are golden and a toothpick inserted in center comes out clean.
Cool in pan 5 minutes, then transfer to wire rack.

Notes

Squeeze zucchini very dry or muffins will be soggy
Don't overmix batter—stir until just combined for fluffy texture
Let vegetables cool before folding in to avoid scrambling eggs
You can store this in an airtight container for 4-5 days in the fridge and reheat in the microwave for 20-30 seconds.
You can wrap these individually and freeze up to 2 months. Reheat at 300°F in the oven for 10 minutes or microwave 60–90 seconds.

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