Healthy Cheesy Vegetable Muffins

Healthy cheesy vegetable muffins – great idea for Sunday brunch!

There are a number of healthy ideas when it comes to muffins. They can be sweet or sour, served for lunch or morning/afternoon tea, eaten alone or with toppings, you can eat them by yourself, or share them with friends. You can buy ready-made mixtures if you are in a hurry, but it is always a great advantage if you make them yourself, according to your taste. And if you make them yourself, you can really let your imagination run wild.

Today we share with you a recipe for healthy cheesy vegetable muffins that you can try!

Serves: 12

Preparation: 40 minutes

Baking: 25 minutes

Ingredients for Vegetable Muffins:

  • 1 zucchini grated
  • 2 large carrots grated
  • 1 small tin corn
  • 2 celery sticks
  • 1 capsicum finely chopped
  • 3 tbs extra virgin olive oil
  • 2 free range eggs
  • 150 + 50 g cheddar cheese finely grated
  • 2 + 1 tbs chia seeds
  • 150 ml milk
  • 2 cups plain flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp homemade dry seasoning
  • ½ tsp black pepper ground
  • 1 tsp Himalayan salt


Step 1

Preheat oven to 180 °C and line a 12-hole muffin pan with paper cups.

Step 2

Soak the vegetables in a baking soda solution for 15 minutes, rinse, dry and grate.

Rinse and drain the corn.

Step 3

In a large bowl combine the eggs, vegetables, oil, salt, pepper and seasoning and mix well to combine. Slowly add the milk, stirring constantly.

Step 4

Add 150 g of cheese and 2 tbs of chia seeds to the mixture and mix well to combine.

Step 5

Combine the flour, baking powder and baking soda in a small bowl and mix well. Sift the flour mixture in the vegetable batter, mixing it slowly, until you get a smooth consistency.

Step 6

Spoon the mixture evenly into the paper muffin cups. Sprinkle with remaining cheddar cheese and top with the remaining chia seeds.

Step 7

Bake in the preheated oven for 25 minutes, or until cooked and the edges are golden brown. Place on the wire rack to cool for 10 minutes and serve warm.


  • Depending on the occasion, you can serve these muffins with a seasonal salad, Greek yoghurt, or coffee/tea;
  • Use vegetables of your choice, or add chopped pickles;
  • Great idea for a lunch box;
  • You can store leftovers in the refrigerator in an airtight container for up to 5 days, or in the freezer for up to 2 months.

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➥ DISCLAIMER: This post is not intended to replace medical treatment. The information provided is for educational purposes only and does not constitute medical advice.