Need a healthy muffin for kids that’s toddler-friendly AND veggie-loaded? These savory veggie muffins are a fun option with frozen vegetables, cheddar cheese, and a mix of cornmeal and whole wheat flour to resemble cornbread. Serve them for a vegetarian breakfast, a nourishing snack, or on the side of soup or chili, and watch everyone from little ones to adults gobble them up!
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Lizzie’s Notes
Peas and carrots are a classic pair and, at a least in our house, a big hit with little kids! I buy frozen bags of them almost every week to have on hand for quick side dishes, but they have more to offer if you want to serve them in a different way.
These veggie muffins are my new favorite recipe for using frozen vegetables. Garlic and onion powders, dried parsley, and cheddar cheese provide savory flavor that complements the peas and carrots. I love serving them in place of cornbread or biscuits as a way to mix it up and pack in extra nutrients and fiber for my family!
Ingredients and Substitutions
- Cornmeal: You can use fine or medium grind cornmeal. I really like Bob’s Red Mill brand for baking.
- Whole wheat flour: You can substitute all purpose or white whole wheat flour if that’s what you have. I haven’t tried it, but I suspect a 1-to-1 gluten-free flour would work well if you need your veggie muffins to be gluten-free.
- Onion powder, garlic powder, dried parsley: If you don’t have these exact spices, feel free to experiment with Italian seasoning, freshly minced garlic, or other preferred spices or herbs.
- Avocado oil: Sub extra virgin olive oil or melted butter.
- Milk: Cow’s milk or plant-based milks both work.
- Eggs: I haven’t tried it, but I believe flax or chia “eggs” would work. Mix 2 tablespoon milled flaxseed or chia seeds with 6 tablespoons of water. Let the mixture thicken before adding it to the batter as an egg substitute.
- Shredded cheddar cheese: Freshly grated or pre-shredded are both good options. Substitute parmesan cheese or another favorite if desired.
- Frozen peas and carrots: You can use fresh instead, but frozen is so convenient, especially for fellow busy parents! Canned (drained and rinsed) also works. Frozen corn is a good substitute if you don’t have one of these vegetables.
Instructions
The full recipe card for veggie muffins is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
In a bowl, combine the dry ingredients. In a separate mixing bowl, whisk together the wet ingredients. Add the dry mixture to the bowl with the wet ones and mix until just combined.
Fold in the frozen veggies and cheddar cheese, reserving some to sprinkle on top of the muffins.
Spoon the batter into a lined muffin tray, dividing it evenly among the 12 cavities. Sprinkle each muffin with the remaining cheddar cheese. Use a silicone muffin tray, silicone liners, or unbleached baking cups.
Bake until cooked through, about 20 to 25 minutes in a 350 degrees F/177 degrees C oven.
Storage and Reheating
Veggie muffins will keep well in both the refrigerator and freezer. Store leftovers in an airtight container in the fridge for up to 3 to 4 days. To freeze, let them cool completely, then wrap each one tightly in plastic wrap, foil, or beeswax wraps. Transfer to a bag or container, label, and freeze for up to 3 months.
To thaw, let the muffins sit in the fridge overnight. You can also thaw them in the microwave straight out of the freezer. Remove any wrapping, place them on a microwave-safe plate, and heat in 20- to 30-second intervals until warmed through.
Serving
Veggie muffins are delicious on their own or with a pat of butter or cream cheese. They’re versatile and can be served at breakfast with eggs or on the side of my Vegetarian White Bean Chili or BBQ Lentils.
More Muffins with Vegetables
Love these veggie muffins? Check out these other options for toddlers and kids:
📖 Recipe
Easy Veggie Muffins
Ingredients
- 1 cup cornmeal
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- 1 cup milk - I used whole
- 2 eggs - beaten
- ¼ cup avocado oil - sub melted butter or extra virgin olive oil
- 2 cups frozen carrots and peas - or a 10-ounce (284 g) bag
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350℉/177℃. Line a muffin tray with liners.
- In a small bowl, stir together the dry ingredients: cornmeal, whole wheat flour, baking powder, baking soda, garlic powder, onion powder, and dried parsley.
- In a mixing bowl, whisk together the milk, eggs, and avocado oil. Add the dry ingredients to the bowl with the wet ones. Stir until just mixed.
- Fold in the frozen vegetables and most of the cheddar cheese, reserving some to sprinkle on top of the muffins.
- Spoon the batter into the prepared muffin tray, dividing it evenly among the cavities. Sprinkle the remaining cheddar cheese on top of the muffins.
- Bake for 20 to 25 minutes until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool for a few minutes, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Store in an airtight container in the fridge for up to 3 to 4 days.
- To freeze, let them cool completely. Wrap each one tightly in plastic wrap, foil, or beeswax wraps. Place in a freezer-safe bag or container, seal, label, and freeze for up to 3 months. Thaw in the fridge overnight or directly from frozen in the microwave. Remove the wrapping and heat in 20- to 30-second intervals until warmed through.
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