23 Delicious Vegetables Muffins Recipes Healthy

Craving something sweet yet nutritious? Dive into our roundup of 23 Delicious Vegetable Muffin Recipes that promise to satisfy your taste buds while keeping things healthy. Perfect for busy mornings, snack time, or whenever you need a guilt-free treat, these muffins are packed with veggies in ways you’ve never imagined. Get ready to bake your way to happiness—one wholesome bite at a time!

Zucchini and Carrot Muffins

Got a bunch of zucchini and carrots lying around? Turn them into these moist, flavorful muffins that are perfect for breakfast or a snack.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 egg
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 tsp vanilla extract
• 1 cup grated zucchini
• 1 cup grated carrot

Instructions

1. Preheat your oven to 350°F. Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat the egg, then mix in the oil, milk, and vanilla.
4. Fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to tough muffins.
5. Gently stir in the grated zucchini and carrot. Tip: Squeeze excess moisture from the zucchini to keep the batter from getting too wet.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Ready to enjoy? These muffins are wonderfully tender with a hint of spice. Try them warm with a dab of butter or cream cheese for an extra treat.

Spinach and Feta Muffins

Fancy a quick, savory bite? These Spinach and Feta Muffins are your go-to. Perfect for breakfast or a snack, they’re packed with flavor and ready in no time.

Ingredients

– 2 cups of all-purpose flour
– 1 tbsp of baking powder
– A pinch of salt
– A couple of eggs
– 1 cup of milk
– A splash of olive oil
– 1.5 cups of chopped spinach
– 1 cup of crumbled feta cheese
– A handful of chopped green onions

Instructions

1. Preheat your oven to 375°F and grease a muffin tin.
2. In a large bowl, mix the flour, baking powder, and salt.
3. In another bowl, beat the eggs, then stir in the milk and olive oil.
4. Fold the wet ingredients into the dry ones until just combined. Tip: Don’t overmix to keep the muffins light.
5. Gently stir in the spinach, feta, and green onions.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until golden and a toothpick comes out clean. Tip: Check at 20 minutes to avoid overbaking.
8. Let cool in the tin for 5 minutes, then transfer to a wire rack. Tip: They firm up as they cool, making them easier to handle.
Kickstart your day with these muffins; their fluffy texture and savory feta punch are unbeatable. Try them warm with a dab of butter or alongside a fresh salad.

Sweet Potato and Kale Muffins

Kale and sweet potatoes come together in these muffins for a nutritious twist on a classic. Perfect for breakfast or a snack, they’re packed with flavor and easy to make.

Ingredients

– 1 cup mashed sweet potato (about 1 medium)
– A couple of cups of chopped kale, stems removed
– 1 cup all-purpose flour
– A splash of milk (any kind)
– 2 eggs
– 1/4 cup melted butter
– 1 tbsp baking powder
– A pinch of salt
– 1/2 cup sugar

Instructions

1. Preheat your oven to 375°F and grease a muffin tin.
2. In a large bowl, mix the mashed sweet potato, eggs, melted butter, and milk until smooth.
3. Add the flour, baking powder, salt, and sugar to the wet ingredients. Stir just until combined.
4. Fold in the chopped kale gently to keep the muffins light.
5. Fill each muffin cup about 3/4 full with the batter.
6. Bake for 20-25 minutes, or until a toothpick comes out clean.
7. Let them cool in the tin for 5 minutes before transferring to a wire rack.
Tip: For extra sweetness, drizzle with honey before serving.
Tip: If the batter seems too thick, add a little more milk.
Tip: These muffins freeze well, just wrap them individually.
Great texture with a soft inside and slightly crispy top. The sweetness of the potato balances the earthy kale. Try them warm with a smear of cream cheese for a savory twist.

Broccoli and Cheese Muffins

Now, let’s get straight to the point with these Broccoli and Cheese Muffins. They’re the perfect grab-and-go snack, packed with flavor and easy to make.

Ingredients

• 1 cup of all-purpose flour
• 1 cup of grated cheddar cheese
• 1 cup of finely chopped broccoli
• 1/2 cup of milk
• 1/4 cup of vegetable oil
• 1 large egg
• 1 tbsp of baking powder
• a pinch of salt

Instructions

1. Preheat your oven to 375°F and grease a muffin tin.
2. In a large bowl, mix the flour, baking powder, and salt.
3. Add the grated cheese and chopped broccoli to the dry ingredients.
4. In another bowl, whisk together the milk, vegetable oil, and egg.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Don’t overmix to keep the muffins light.
6. Divide the batter evenly among the muffin cups. Tip: Fill each cup about 2/3 full to allow room for rising.
7. Bake for 20 minutes or until golden and a toothpick comes out clean. Tip: Check at 18 minutes to avoid overbaking.

Just out of the oven, these muffins are wonderfully fluffy with a crispy top. Serve them warm with a dab of butter or pack them for a midday snack.

Pumpkin and Spinach Muffins

Fancy a quick, nutritious snack? These pumpkin and spinach muffins are your go-to. They’re easy, healthy, and packed with flavor.

Ingredients

• 1 cup of pumpkin puree
• A couple of handfuls of fresh spinach, finely chopped
• 2 cups of all-purpose flour
• 1/2 cup of sugar
• A splash of vanilla extract
• 2 eggs
• 1/2 cup of milk
• 1/4 cup of vegetable oil
• 1 tbsp of baking powder
• A pinch of salt

Instructions

1. Preheat your oven to 375°F. Line a muffin tin with paper liners.
2. In a large bowl, mix the pumpkin puree, eggs, milk, vegetable oil, and vanilla extract until smooth.
3. Add the flour, sugar, baking powder, and salt to the wet ingredients. Stir until just combined. Tip: Overmixing leads to tough muffins.
4. Fold in the chopped spinach gently. Tip: Squeeze out excess water from spinach to avoid soggy muffins.
5. Fill each muffin cup about 3/4 full with the batter.
6. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Tip: Check at 20 minutes to prevent overbaking.

Vibrant and moist, these muffins have a subtle sweetness with a nutritious twist. Serve warm with a dab of butter for an extra cozy treat.

Beetroot and Chocolate Muffins

Just when you thought muffins couldn’t get any more interesting, here comes a duo that’s unexpectedly perfect. Beetroot and chocolate muffins are moist, rich, and just the right amount of sweet.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• A pinch of salt
• 2 eggs
• 3/4 cup sugar
• 1/2 cup vegetable oil
• A splash of vanilla extract
• 1 cup grated beetroot
• A couple of dark chocolate chunks

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat eggs and sugar until fluffy. Tip: The fluffier, the lighter your muffins.
4. Slowly mix in oil and vanilla extract into the egg mixture.
5. Fold the dry ingredients into the wet mix until just combined. Tip: Overmixing leads to tough muffins.
6. Gently stir in the grated beetroot and chocolate chunks.
7. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick comes out clean. Tip: Check at 20 minutes to avoid overbaking.
9. Let cool in the tin for 5 minutes, then transfer to a wire rack.

Perfectly moist with a deep chocolate flavor, these muffins hide a nutritious beetroot punch. Serve warm with a dollop of cream cheese for an extra treat.

Cauliflower and Parmesan Muffins

Ready to whip up something delicious? These cauliflower and parmesan muffins are a savory twist on a classic, perfect for any time of day.

Ingredients

• 2 cups of finely chopped cauliflower
• 1 cup of grated parmesan cheese
• 2 eggs, beaten
• 1/2 cup of almond flour
• A splash of olive oil
• A pinch of salt and pepper
• A couple of fresh basil leaves, chopped

Instructions

1. Preheat your oven to 375°F and grease a muffin tin with a splash of olive oil.
2. In a large bowl, mix the chopped cauliflower, grated parmesan, beaten eggs, almond flour, and a pinch of salt and pepper until well combined.
3. Fold in the chopped basil leaves for an extra flavor kick.
4. Spoon the mixture into the muffin tin, filling each cup about 3/4 full.
5. Bake for 25 minutes, or until the muffins are golden and set. Tip: Stick a toothpick in the center; if it comes out clean, they’re done.
6. Let them cool in the tin for 5 minutes before transferring to a wire rack. Tip: This helps them set without falling apart.
7. Serve warm for the best texture and flavor. Tip: They’re great with a dollop of sour cream or as a side to your favorite soup.

Airy yet satisfying, these muffins boast a cheesy, herbaceous profile. Try them toasted the next day for a crispy edge.

Corn and Bell Pepper Muffins

Kickstart your morning with these savory Corn and Bell Pepper Muffins, perfect for on-the-go breakfasts or a quick snack.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of cornmeal
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of milk
• 1/4 cup of vegetable oil
• 1 egg
• 1 cup of corn kernels (fresh or frozen)
• 1/2 cup of diced bell pepper
• A splash of hot sauce (optional)

Instructions

1. Preheat your oven to 375°F and grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
3. In another bowl, mix the milk, vegetable oil, and egg until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough muffins.
5. Fold in the corn kernels and diced bell pepper. Add a splash of hot sauce if you like a bit of heat.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted comes out clean. Tip: Rotate the pan halfway through for even baking.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Tip: They’re easier to remove when slightly cooled.

Delightfully moist with a slight crunch from the corn and bell peppers, these muffins are a hit. Serve warm with a dab of butter or alongside a bowl of chili for a comforting meal.

Mushroom and Thyme Muffins

Perfect for a cozy morning or a quick snack, these Mushroom and Thyme Muffins bring a savory twist to your baking routine.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of baking powder
• A pinch of salt
• A couple of eggs
• 1 cup of milk
• A splash of olive oil
• 1 cup of chopped mushrooms
• A handful of fresh thyme leaves
• 1/2 cup of grated cheese

Instructions

1. Preheat your oven to 375°F and grease a muffin tin.
2. In a large bowl, mix the flour, baking powder, and salt.
3. Beat the eggs in another bowl, then stir in the milk and olive oil.
4. Fold the wet ingredients into the dry ones until just combined. Tip: Don’t overmix to keep the muffins light.
5. Gently stir in the chopped mushrooms, thyme, and cheese.
6. Divide the batter evenly among the muffin cups. Tip: Fill each cup about 2/3 full for the perfect rise.
7. Bake for 20-25 minutes, until golden and a toothpick comes out clean. Tip: Check at 20 minutes to avoid overbaking.

Velvety inside with a crispy top, these muffins pair wonderfully with a dollop of sour cream or alongside a fresh salad.

Tomato and Basil Muffins

Craving something savory with a fresh twist? These Tomato and Basil Muffins are your go-to. They’re easy, flavorful, and perfect for any time of day.

Ingredients

• 2 cups of all-purpose flour
• 1 tbsp of baking powder
• A pinch of salt
• A couple of eggs
• 1 cup of milk
• A splash of olive oil
• 1 cup of grated cheddar cheese
• A handful of fresh basil, chopped
• 1 cup of cherry tomatoes, halved

Instructions

1. Preheat your oven to 375°F and grease a muffin tin.
2. In a large bowl, mix the flour, baking powder, and salt.
3. In another bowl, beat the eggs, then stir in the milk and olive oil.
4. Combine the wet ingredients with the dry ones until just mixed. Tip: Don’t overmix to keep the muffins light.
5. Fold in the cheddar cheese, basil, and cherry tomatoes.
6. Spoon the batter into the muffin tin, filling each cup about two-thirds full.
7. Bake for 20-25 minutes, or until golden and a toothpick comes out clean. Tip: Rotate the tin halfway for even baking.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Tip: They’re easier to remove when slightly cooled.

Delightfully moist with bursts of juicy tomato and aromatic basil, these muffins are a hit. Serve them warm with a dollop of cream cheese for an extra treat.

Pea and Mint Muffins

Pea and mint muffins bring a fresh twist to your baking routine. Perfect for spring brunches or a savory snack any time.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of sugar
• 1 tsp of baking powder
• A pinch of salt
• 1/2 cup of frozen peas, thawed
• A handful of fresh mint leaves, chopped
• 1/2 cup of milk
• 1/4 cup of vegetable oil
• 1 egg

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Mash the thawed peas lightly with a fork, leaving some whole for texture.
4. Add the peas and chopped mint to the dry ingredients, stirring to combine.
5. In another bowl, mix the milk, vegetable oil, and egg until well blended.
6. Pour the wet ingredients into the dry ingredients, stirring just until combined. Tip: Overmixing leads to tough muffins.
7. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
8. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Tip: Check at 20 minutes to avoid overbaking.
9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Tip: They’re best served warm.

Airy and moist, these muffins have a sweet pea flavor with a refreshing mint kick. Try them with a dollop of cream cheese for an extra treat.

Eggplant and Garlic Muffins

Got a hankering for something savory with a twist? These Eggplant and Garlic Muffins are your next kitchen adventure. Perfect for breakfast or a snack, they pack a flavorful punch.

Ingredients

• 1 medium eggplant, diced into small cubes
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 eggs, beaten
• 1 cup milk
• 1/4 cup olive oil
• 3 cloves garlic, minced
• A handful of grated Parmesan cheese
• A splash of hot sauce (optional)

Instructions

1. Preheat your oven to 375°F and grease a muffin tin.
2. Toss the diced eggplant with a pinch of salt and let it sit for 10 minutes to draw out moisture. Pat dry.
3. In a large bowl, whisk together flour, baking powder, and salt.
4. In another bowl, mix eggs, milk, olive oil, minced garlic, and hot sauce if using.
5. Combine wet ingredients with dry ingredients until just mixed. Fold in eggplant and Parmesan.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until golden and a toothpick comes out clean.
8. Let cool in the tin for 5 minutes, then transfer to a wire rack.

These muffins are moist inside with a crispy top, bursting with garlicky goodness. Try them warm with a dollop of cream cheese for an extra treat.

Butternut Squash and Sage Muffins

Only these savory muffins can turn butternut squash into a breakfast star. Packed with earthy sage, they’re a cozy morning bite.

Ingredients

– 2 cups of all-purpose flour
– 1 tbsp of baking powder
– 1/2 tsp of salt
– 1/4 cup of sugar
– 1 egg
– 1 cup of milk
– 1/4 cup of melted butter
– 1 cup of roasted butternut squash, mashed
– A handful of fresh sage, finely chopped

Instructions

1. Preheat your oven to 375°F and grease a muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar.
3. In another bowl, beat the egg, then mix in the milk, melted butter, mashed butternut squash, and chopped sage.
4. Tip the wet ingredients into the dry ingredients and stir until just combined; don’t overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, until the tops are golden and a toothpick inserted comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.

These muffins are moist with a tender crumb and a hint of sweetness. Try them warm with a smear of cream cheese for an extra treat.

Leek and Potato Muffins

Oven-ready and packed with flavor, these leek and potato muffins are a savory twist on breakfast favorites. Perfect for meal prep or a quick grab-and-go snack.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup grated potato, squeezed dry
• 1/2 cup finely chopped leek
• 1/4 cup melted butter
• 1 cup milk
• 1 large egg
• A splash of olive oil for greasing

Instructions

1. Preheat your oven to 375°F. Lightly grease a muffin tin with olive oil.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
3. Add the grated potato and chopped leek to the dry ingredients. Toss to coat evenly.
4. In another bowl, mix the melted butter, milk, and egg until well combined.
5. Pour the wet ingredients into the dry ingredients. Stir until just combined; don’t overmix.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Best served warm, these muffins have a fluffy interior with a crispy edge. Try them with a dollop of sour cream or alongside a hearty soup for a comforting meal.

Red Lentil and Spinach Muffins

You won’t believe how these Red Lentil and Spinach Muffins pack a nutritious punch without skimping on flavor.

Ingredients

• 1 cup red lentils, rinsed
• A couple of cups fresh spinach, roughly chopped
• 2 eggs, beaten
• A splash of olive oil
• 1 cup all-purpose flour
• 1 tsp baking powder
• A pinch of salt
• 1/2 cup milk
• 1/2 cup grated cheese (your choice)

Instructions

1. Preheat your oven to 375°F and grease a muffin tin with a splash of olive oil.
2. In a bowl, mix the rinsed red lentils, chopped spinach, and beaten eggs until well combined.
3. Add the all-purpose flour, baking powder, and a pinch of salt to the bowl. Mix gently to avoid overworking the batter.
4. Pour in the milk and stir until the batter is smooth. Tip: The batter should be thick but pourable; add a tad more milk if needed.
5. Fold in the grated cheese for that extra flavor kick.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 20-25 minutes, or until the muffins are golden and a toothpick comes out clean. Tip: Don’t open the oven door too early to prevent sinking.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Tip: They firm up as they cool, making them easier to handle.

These muffins come out moist with a slight crunch on top. The red lentils give them a hearty texture, while the spinach and cheese add a savory depth. Try them warm with a dollop of sour cream for an extra treat.

Chickpea and Turmeric Muffins

Chickpea and turmeric muffins pack a nutritious punch with a golden hue. Crumble-friendly yet moist, they’re a snack you’ll crave.

Ingredients

• 1 cup chickpea flour
• 1 tsp turmeric powder
• A pinch of salt
• 1 tbsp honey
• A splash of olive oil
• 1/2 cup almond milk
• A couple of eggs
• 1 tsp baking powder

Instructions

1. Preheat your oven to 350°F. Line a muffin tin with paper liners.
2. In a bowl, whisk together chickpea flour, turmeric, salt, and baking powder.
3. In another bowl, beat the eggs, then mix in honey, olive oil, and almond milk.
4. Combine wet and dry ingredients. Stir until just mixed; don’t overdo it.
5. Pour batter into muffin liners, filling each about 2/3 full.
6. Bake for 20 minutes or until a toothpick comes out clean. Tip: Rotate the tin halfway for even baking.
7. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Tip: They firm up as they cool.
8. Serve warm or at room temperature. Tip: A drizzle of tahini on top adds a nice touch.

Expect a subtly sweet, earthy flavor with a tender crumb. Enjoy them as a quick breakfast or a post-workout snack.

Quinoa and Vegetable Muffins

Kickstart your day with these quinoa and vegetable muffins, a perfect blend of nutrition and flavor. They’re easy to make and even easier to love.

Ingredients

• 1 cup cooked quinoa
• 2 eggs, beaten
• 1 cup grated zucchini
• 1/2 cup grated carrot
• 1/4 cup chopped red bell pepper
• 1/4 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• a pinch of black pepper
• a splash of milk

Instructions

1. Preheat your oven to 375°F and grease a muffin tin with olive oil.
2. In a large bowl, mix the cooked quinoa, beaten eggs, grated zucchini, grated carrot, chopped red bell pepper, and shredded cheddar cheese.
3. Add the salt, black pepper, and a splash of milk to the mixture. Stir until everything is well combined.
4. Divide the mixture evenly among the muffin cups, filling each about 3/4 full.
5. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
6. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

Great for a quick breakfast or a healthy snack, these muffins are moist, fluffy, and packed with veggies. Try serving them warm with a dollop of Greek yogurt for an extra protein boost.

Lentil and Sweet Corn Muffins

Whip up these lentil and sweet corn muffins for a quick, nutritious snack. They’re packed with protein and a hint of sweetness, perfect for on-the-go mornings.

Ingredients

• 1 cup cooked lentils, drained
• 1 cup sweet corn kernels
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup melted butter
• 1 egg, beaten
• 1/2 cup milk
• 1 tsp baking powder
• A pinch of salt

Instructions

1. Preheat your oven to 375°F and grease a muffin tin.
2. In a large bowl, mix the flour, sugar, baking powder, and salt.
3. Add the lentils, sweet corn, melted butter, egg, and milk to the dry ingredients. Stir until just combined. Tip: Don’t overmix to keep the muffins light.
4. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
5. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Tip: Check at 20 minutes to avoid overbaking.
6. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Tip: They firm up as they cool, making them easier to handle.

Yield muffins with a moist crumb and a delightful contrast between the earthy lentils and sweet corn. Try them warm with a dab of butter or as a side to a hearty soup.

Black Bean and Chili Muffins

Whip up these savory Black Bean and Chili Muffins for a quick, protein-packed snack. Perfect for on-the-go mornings or a hearty side.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of cornmeal
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 cup of cooked black beans, rinsed
• 1/2 cup of shredded cheddar cheese
• 1/4 cup of diced green chilies
• 1 egg
• 3/4 cup of milk
• 1/4 cup of vegetable oil
• A splash of hot sauce

Instructions

1. Preheat your oven to 375°F and grease a muffin tin.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
3. Mash the black beans slightly in a separate bowl, leaving some whole for texture.
4. Stir in the cheese, chilies, egg, milk, oil, and hot sauce with the beans.
5. Combine the wet and dry ingredients until just mixed; overmixing makes tough muffins.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20 minutes or until a toothpick comes out clean and tops are golden.
8. Let cool in the tin for 5 minutes, then transfer to a wire rack.

Unbelievably moist with a spicy kick, these muffins pair wonderfully with a dollop of sour cream or avocado slices. Great for meal prep, they stay fresh for days.

Avocado and Lime Muffins

Surprisingly moist and tangy, these Avocado and Lime Muffins are a twist on your morning routine. They’re packed with flavor and easy to whip up.

Ingredients

• 1 ripe avocado, mashed
• 1 cup sugar
• 2 eggs
• 1/4 cup vegetable oil
• a splash of vanilla extract
• zest and juice of 1 lime
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• a pinch of salt

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, mix the mashed avocado and sugar until smooth.
3. Beat in the eggs one at a time, then stir in the oil and vanilla.
4. Fold in the lime zest and juice for that fresh kick.
5. In another bowl, whisk together the flour, baking powder, and salt.
6. Gently combine the wet and dry ingredients; don’t overmix to keep them fluffy.
7. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
8. Bake for 20-25 minutes, or until a toothpick comes out clean.
9. Let them cool in the pan for 5 minutes, then transfer to a wire rack.

These muffins boast a tender crumb with a zesty lime finish. Try them toasted with a dab of butter or as a base for a fruity dessert.

Artichoke and Olive Muffins

Ready to mix up your muffin game? These artichoke and olive muffins pack a savory punch, perfect for brunch or a snack.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp baking powder
• A pinch of salt
• A couple of eggs
• 1 cup milk
• A splash of olive oil
• 1 cup chopped artichoke hearts
• 1/2 cup sliced black olives
• A handful of grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In another bowl, beat the eggs, then mix in the milk and olive oil.
4. Pour the wet ingredients into the dry ones. Stir until just combined. Tip: Overmixing leads to tough muffins.
5. Fold in the artichoke hearts, black olives, and Parmesan cheese.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean. Tip: Rotate the pan halfway for even baking.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Tip: They’re easiest to remove when slightly cooled.

You’ll love the tender crumb and briny bursts from the olives and artichokes. Try them warm with a smear of cream cheese for an extra layer of flavor.

Green Bean and Almond Muffins

You won’t believe how these green bean and almond muffins turn a veggie into a sweet treat. Perfect for a quick breakfast or a snack on the go.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of sugar
• 1/4 cup of almond flour
• 1 tsp of baking powder
• A pinch of salt
• 1/2 cup of cooked green beans, mashed
• 1/4 cup of unsalted butter, melted
• 1 egg
• A splash of vanilla extract
• 1/4 cup of sliced almonds

Instructions

1. Preheat your oven to 350°F. Line a muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, sugar, almond flour, baking powder, and salt.
3. In another bowl, mix the mashed green beans, melted butter, egg, and vanilla extract until smooth.
4. Tip: For smoother muffins, ensure the green beans are well mashed.
5. Combine the wet ingredients with the dry ingredients. Stir until just mixed.
6. Tip: Overmixing can lead to tough muffins, so stop when you no longer see dry flour.
7. Divide the batter evenly among the muffin cups. Sprinkle sliced almonds on top.
8. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
9. Tip: Check at 20 minutes to avoid overbaking; muffins continue to cook from residual heat.
10. Let cool in the tin for 5 minutes, then transfer to a wire rack.

Zesty and moist, these muffins have a subtle nutty flavor from the almonds. Serve them warm with a dollop of cream cheese for an extra treat.

Carrot and Ginger Muffins

Ready to bake something that’s both wholesome and a bit zesty? These carrot and ginger muffins are your go-to for a quick breakfast or snack. They’re easy to make and packed with flavor.

Ingredients

• 2 cups of all-purpose flour
• 1 cup of grated carrots
• 1/2 cup of brown sugar
• 1/4 cup of melted butter
• 1 egg
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1 tbsp of fresh grated ginger
• A splash of vanilla extract
• A pinch of salt
• 1/2 cup of milk

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, mix the flour, baking powder, baking soda, and salt.
3. In another bowl, whisk the egg, brown sugar, melted butter, and vanilla extract until smooth.
4. Fold in the grated carrots and ginger into the wet mixture.
5. Gradually add the dry ingredients to the wet, alternating with milk, until just combined. Tip: Don’t overmix to keep the muffins tender.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Tip: They’re easier to remove when slightly cooled.

Crumbly yet moist, these muffins have a sweet warmth from the ginger. Try them with a dollop of cream cheese for an extra treat.

Conclusion

You’ve just discovered a treasure trove of healthy, veggie-packed muffin recipes that are as nutritious as they are delicious! Whether you’re a seasoned baker or new to the kitchen, these 23 recipes offer something for everyone. We’d love to hear which ones become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest!