Garden Vegetable Muffins

Delight your taste buds with these savory and satisfying Garden Vegetable Muffins, perfect for a wholesome breakfast, midday snack, or an on-the-go bite. Bursting with fresh zucchini, carrots, red bell pepper, and a sprinkle of parsley, these muffins are a delicious way to sneak more veggies into your day. The addition of cheddar cheese adds a wonderfully gooey texture and a hint of sharpness in every bite. Made with simple pantry staples like buttermilk, all-purpose flour, and melted butter, this recipe comes together in just 45 minutes. These vegetable muffins are moist, flavorful, and a fantastic make-ahead option, staying fresh for days or even weeks in the freezer. Whether served warm or at room temperature, they’re a savory twist on traditional muffins that the whole family will love! Perfect for meal prepping, lunchboxes, or pairing with soups and salads, these veggie-packed treats are a nutritional powerhouse without compromising on flavor.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 1 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.25 cups unsalted butter, melted
• 0.75 cups buttermilk
• 1 large egg
• 0.75 cups grated zucchini
• 0.5 cups grated carrot
• 0.25 cups finely chopped red bell pepper
• 2 tablespoons chopped fresh parsley
• 0.5 cups grated cheddar cheese

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease or line a 12-cup muffin tin.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground black pepper.

Step 3

In a separate bowl, whisk together the melted butter, buttermilk, and egg until well combined.

Step 4

Stir the wet ingredients into the dry ingredients until just combined. Avoid overmixing.

Step 5

Gently fold in the grated zucchini, grated carrot, chopped red bell pepper, parsley, and cheddar cheese. Mix until evenly distributed.

Step 6

Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.

Step 7

Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.

Nutrition Facts

Serving size	841.9 grams (841.9g)

Amount per serving	% Daily Value*
Calories	1571

Total Fat 79.60g	102%
Saturated Fat 47.90g	240%
Polyunsaturated Fat 0.40g
Cholesterol 395mg	132%
Sodium 4582mg	199%
Total Carbohydrate 168.30g	61%
Dietary Fiber 10.10g	36%
Total Sugars 18.30g
Protein 49.00g	98%

Vitamin D 148IU	741%
Calcium 776mg	60%
Iron 12mg	67%
Potassium 1488mg	32%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.2%

Protein: 12.4%

Carbs: 42.5%