Veggie Muffins

veggie muffins

Created by Vicki Foord (Accredited Practising Dietitian)

makes 12 – 14 I prep time = 10 minutes I cooking = 30 minutes 


  • 2 cups wholemeal self-raising flour 
  • 1 teaspoon bi-carb soda 
  • 1 teaspoon baking powder 
  • 1 medium zucchini, grated 
  • 1 medium carrot, grated
  • 1 cup baby spinach 
  • ½ cup mushrooms, finely chopped
  • ½ cup sun-dried tomato strips, roughly chopped
  • 2 – 3 eggs 
  • 1/3 cup Extra-Virgin Olive Oil
  • 80g feta, roughly chopped
  • 1 cup grated cheese
  • ¾ cup milk


  1. Preheat oven to 180°C (160°C fan-forced). Line twelve 80ml (1/3-cup) capacity muffin tin with paper cases.  
  2. Sift self-raising wholemeal flour, baking powder and bicarb soda in a large bowl.  
  3. In a separate bowl, whisk together the eggs, olive oil and milk. 
  4. Add the wet ingredients to the dry ingredients, mix well to combine. Stir in grated zucchini, carrot, mushrooms, baby spinach, sun-dried tomatoes, grated cheese and feta. 
  5. Spoon the mixture evenly into the prepared muffin tin. Bake for 30 minutes, or until a skewer come out clean. Turn the muffins out onto a while rack to cool. 

Need further recipe ideas? Make sure you check out our New Eat Fresh recipe ebook! You can download a free sample copy here.