18 Flavorful Vegetable Muffins Recipes to Nourish Your Body

Are you tired of the same old boring breakfast routine? Do you want to add some excitement and nutrition to your morning meal? Look no further! We’ve got 18 mouth-watering vegetable muffin recipes that are sure to satisfy your cravings while providing a boost of vitamins, minerals, and antioxidants.

From classic combinations like zucchini and carrot to more adventurous pairings like beetroot and walnut, these innovative muffins will tantalize your taste buds and leave you feeling energized and refreshed. With a variety of flavors to choose from, you’re sure to find the perfect recipe to suit your mood and dietary needs.

In this article, we’ll be exploring some of our favorite vegetable muffin recipes that are not only delicious but also packed with nutrients. Whether you’re a busy professional looking for a quick breakfast on-the-go or a health-conscious individual seeking a nutritious snack, these veggie-packed muffins are sure to hit the spot.

Zucchini and Carrot Spice Muffins

These moist and flavorful muffins are the perfect treat to brighten up your morning or afternoon. Packed with the goodness of zucchini, carrots, and warm spices, they’re a delightful twist on traditional muffin recipes.

Ingredients:

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 2 cups grated zucchini
– 1 cup grated carrot
– Chopped walnuts or pecans (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, salt, cinnamon, nutmeg, and ginger.
3. Add melted butter, eggs, zucchini, and carrot to the dry ingredients. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Cooking Time: 20-25 minutes

Spinach and Feta Savory Muffins

Elevate your breakfast or snack game with these flavorful muffins, packed with nutrients and a burst of Mediterranean flair. These spinach and feta savory muffins are perfect for a quick morning pick-me-up or as an accompaniment to your favorite soup.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/2 cup whole wheat flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup unsalted butter, melted
– 1/2 cup milk
– 1 egg
– 1/2 cup chopped fresh spinach
– 1/2 cup crumbled feta cheese
– 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 flours, salt, and baking powder.
3. In a large bowl, combine melted butter, milk, egg, spinach, feta cheese, and olive oil. 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 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Cooking Time: 20-22 minutes

Sweet Potato and Kale Breakfast Muffins

Start your day with a nutritious twist on traditional muffins! These Sweet Potato and Kale Breakfast Muffins combine the natural sweetness of sweet potatoes with the earthy flavor of kale, all wrapped up in a moist and delicious package.

Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup whole wheat flour
– 1/2 cup rolled oats
– 1/2 cup chopped kale leaves
– 1/4 cup honey
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 2 large eggs

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, and baking powder.
3. In a large bowl, combine mashed sweet potatoes, chopped kale, honey, melted butter, and eggs. 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

Broccoli and Cheddar Cheese Muffins

These savory muffins pack a nutritious punch with the addition of steamed broccoli, perfect for a quick breakfast or snack.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1 cup grated cheddar cheese
– 1 cup broccoli florets, steamed and chopped
– 1/2 cup milk
– 1 large egg
– 2 tablespoons butter, melted
– 1 teaspoon baking powder
– Salt to taste

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a bowl, whisk together flour, cheese, broccoli, and baking powder.
3. In another bowl, whisk together milk, egg, and melted butter.
4. Combine wet and dry ingredients; mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.

Cooking Time: 18-20 minutes

Pumpkin and Parsnip Muffins

These moist and flavorful muffins are perfect for the fall season, combining the warmth of pumpkin with the sweetness of parsnips. With a hint of spice and a crumbly topping, these muffins are sure to become a new favorite.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup cooked and mashed parsnips
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup heavy cream
– 1 large egg
– Confectioners’ sugar, for topping (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, cinnamon, and nutmeg.
3. In a large bowl, whisk together pumpkin puree, mashed parsnips, heavy cream, and egg.
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 comes out clean.

Cooking Time: 20-25 minutes

Beetroot and Walnut Muffins

This recipe combines the earthy sweetness of beetroot with the rich, nutty flavor of walnuts to create a unique and delicious breakfast or snack option.

Ingredients:

– 2 medium beetroot, peeled and cooked
– 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
– 2 large eggs
– 1/2 cup chopped walnuts
– 1 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 melted butter, eggs, cooked beetroot, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in chopped walnuts.
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 Herb Muffins

These savory muffins are a great way to enjoy the flavor of cauliflower in a new and exciting way. Perfect for brunch, breakfast, or as a snack, they’re sure to please even the pickiest eaters.

Ingredients:

– 1 head of cauliflower, broken into florets
– 2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon baking powder

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a food processor, pulse cauliflower florets until they resemble rice.
3. In a large bowl, combine flour, oats, Parmesan cheese, parsley, salt, pepper, and baking powder.
4. Add olive oil and cauliflower “rice” to the dry ingredients; stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until golden brown.

Corn and Bell Pepper Muffins

These moist and flavorful muffins combine the sweetness of corn with the crunch of bell peppers, perfect for a breakfast or snack on-the-go.

Ingredients:

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup milk
– 2 large eggs
– 1 cup fresh corn kernels
– 1 cup diced bell peppers (any color)
– Optional: chopped fresh cilantro for garnish

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, milk, eggs, corn kernels, and bell peppers. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until tops are golden brown and centers are set.

Cooking Time: 20-25 minutes

Tomato and Basil Muffins

Add a burst of summer flavor to your morning routine with these moist and flavorful muffins, packed with fresh tomatoes and basil.

Ingredients:

– 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 chopped fresh tomatoes (about 2 medium-sized)
– 1/4 cup chopped fresh basil leaves
– 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, chopped tomatoes, and basil leaves; stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 18-20 minutes or until golden brown on top.
6. Allow to cool in tin for 5 minutes before transferring to a wire rack.

Cooking Time: 18-20 minutes

Eggplant and Parmesan Savory Muffins

Eggplant and Parmesan Savory Muffins: A creative twist on traditional muffins, these savory treats combine the flavors of roasted eggplant, melted mozzarella cheese, and crispy breadcrumbs for a delicious snack or appetizer.

Ingredients:

– 1 medium eggplant, roasted and diced
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 large egg
– 1/2 cup milk
– 2 tablespoons olive oil
– 1/4 cup breadcrumbs
– Salt and pepper to taste

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, baking powder, and salt.
3. In a separate bowl, combine eggplant, Parmesan cheese, parsley, egg, milk, and olive oil. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups. Sprinkle tops with breadcrumbs.
6. Bake for 20-25 minutes or until golden brown.

Cooking Time: 20-25 minutes

Carrot and Ginger Muffins

These moist and flavorful muffins combine the natural sweetness of carrots with the warmth of ginger, making them perfect for breakfast or a snack.

Ingredients:

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/2 cup unsalted butter, melted
– 1 cup grated carrots
– 1 large egg
– 1/2 cup plain yogurt
– Salt to taste

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, cinnamon, and ginger.
3. In a large bowl, combine melted butter, grated carrots, egg, and yogurt. 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 in the center comes out clean.

Cooking Time: 20-25 minutes

Green Bean and Garlic Muffins

These savory muffins combine the sweetness of green beans with the pungency of garlic, perfect for a brunch or snack. With a subtle hint of green bean flavor, these muffins are sure to delight.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1 cup fresh green beans, chopped
– 2 cloves garlic, minced
– 1/2 cup grated cheddar cheese
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder

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, chopped green beans, garlic, and cheese.
3. In a large bowl, combine melted butter, egg, salt, and baking powder. Stir until smooth.
4. Add the dry ingredients to the 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

Pea and Mint Muffins

Brighten up your day with these refreshing muffins that combine the sweetness of peas with the cooling essence of mint. Perfect for a springtime treat or a healthy breakfast option.

Ingredients:

– 1 cup fresh or frozen peas
– 2 cups 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
– 1/2 cup plain yogurt
– 1/4 cup chopped fresh mint leaves
– 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, egg, yogurt, and peas. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped mint leaves.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

Cooking Time: 20-25 minutes

Leek and Potato Muffins

These moist and flavorful muffins are perfect for a brunch or snack, packed with the sweetness of potatoes and the subtle flavor of leeks. They’re also a great way to use up leftover mashed potatoes!

Ingredients:

– 1 1/2 cups all-purpose flour
– 1 cup mashed potatoes (cooled)
– 1 large leek, finely chopped (about 1 cup)
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup unsalted butter, melted
– 1 large egg
– Fresh parsley or chives for garnish (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 flour, sugar, salt, and baking powder.
3. In another bowl, combine mashed potatoes, chopped leek, and melted butter. Stir until well combined.
4. Add the egg to the potato mixture and stir until smooth.
5. Add the dry ingredients to the potato mixture and stir until just combined (do not overmix).
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Butternut Squash and Sage Muffins

These moist and flavorful muffins are perfect for a chilly morning or as a snack to brighten up your day. The sweetness of the butternut squash pairs beautifully with the earthy flavor of sage, making these muffins a delightful treat.

Ingredients:

– 1 large butternut squash (about 2 lbs), cooked and mashed
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 2 tablespoons chopped fresh sage
– Optional: 1/4 cup chopped walnuts or pecans for added texture

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. Add melted butter, eggs, mashed butternut squash, and chopped sage 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 and a toothpick inserted in the center comes out clean.

Cooking Time: 20-25 minutes

Red Pepper and Goat Cheese Muffins

These flavorful muffins combine the sweetness of red peppers with the tanginess of goat cheese, making them a perfect snack or light meal.

Ingredients:

– 2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup goat cheese, crumbled
– 1 large red bell pepper, diced
– 1 large egg
– 1/2 cup milk
– 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, oats, sugar, baking powder, and salt.
3. In a large bowl, combine goat cheese, red pepper, egg, milk, and olive oil. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until golden brown.

Cooking Time: 20-22 minutes

Kale and Quinoa Muffins

These moist and flavorful muffins combine the nutritional benefits of kale and quinoa with the convenience of a quick breakfast or snack.

Ingredients:

– 2 cups all-purpose flour
– 1 cup cooked quinoa
– 1/2 cup chopped kale (fresh or frozen, thawed)
– 1/4 cup granulated sugar
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder

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, quinoa, sugar, and baking powder.
3. In a large bowl, combine kale, Greek yogurt, egg, vanilla extract, and salt. 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

Courgette and Sweetcorn Muffins

A delightful twist on traditional muffins, these sweet and savory treats combine the natural sweetness of courgettes and sweetcorn with a hint of spice.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1 cup grated courgette (about 1 medium-sized)
– 1 cup sweetcorn kernels
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon baking powder
– 1/2 teaspoon ground cumin
– Salt to taste

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, and baking powder.
3. In a large bowl, combine courgette, sweetcorn, melted butter, egg, cumin, and salt. Stir until well combined.
4. Add the dry ingredients to the 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 in the center comes out clean.

Cooking Time: 20-25 minutes

Summary

Get ready to delight your taste buds with these 18 flavorful vegetable muffin recipes! From classic combinations like zucchini and carrot to more unexpected pairings like beetroot and walnut, there’s something for everyone. Whether you’re looking for a nutritious breakfast option or a healthy snack, these muffins are packed with nutrients and delicious flavors. With ingredients ranging from sweet potatoes to broccoli, cauliflower, and more, you’ll discover new favorite recipes to try in the kitchen.