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Easy Veggie Cheese Muffins

A savory muffin that’s fluffy and perfect for mornings or snack time!

My family and I really enjoyed these vegetable packed muffins. They tasted incredible and were beyond simple to make for me. You can customize with any vegetable you have on hand, just make sure to chop them tiny!

You can also use almond flour in this recipe as is. This lowers the carb count by half but still they are delicious! This recipe is from

veggie cheese muffins

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veggie cheese muffins


Easy Veggie Cheese Muffins

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes

Servings 14
Calories 180kcal
Author Stella


  • silicone muffin tray


  • 1 heaping cup finely chopped broccoli
  • 1 scant cup grated carrot
  • 1/2 cup frozen sweet corn
  • cups shredded cheddar cheese
  • 1/3 cup sour cream (or Greek yogurt)
  • 1/4 cup olive oil
  • 2 eggs, lightly beaten
  • 2 cups flour of choice
  • 2 tsp baking powder
  • tsp Italian herb seasoning
  • 3/4 tsp salt

US Customary – Metric


  • Preheat your oven to 350℉. Line a 12 slot muffin tray with liner or spray the tray.
  • In a large bowl combine the broccoli, carrot, corn, cheese, milk, sour cream, oil and eggs. Next add in the flour, baking powder, salt and Italian herb blend. Mix until just incorporated – dough will be thick! Scoop out to fill each muffin slot and press down slightly. Bake for 20-23 minutes or until toothpick comes out clean. Allow to set in the tray for 5 minutes and then transfer to a wire rack.


Store leftover muffins in an airtight container in your fridge.
This recipe works with almond flour as well. You can make it as is or add an extra egg for more protein!
This recipe is from


Calories: 180kcal | Carbohydrates: 17g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 39mg | Sodium: 284mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1770IU | Vitamin C: 6mg | Calcium: 137mg | Iron: 1mg