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Veggie Corn Muffins

November 11, 2018 by Lindsay 28 Comments

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These Veggie Corn Muffins are packed with shredded veggies and cheese. The perfect side dish for dinner, plus they’re kid-friendly and easy to customize!

Veggie Corn Muffins

*Originally published 5/2014. Recipe and photos updated 11/2018*

Hi Friends!

It’s been over 4 years since I first shared these Veggie Corn Muffins so I thought they deserved another minute in the spotlight! You guys know I love my muffins, and I’m pretty good at packing veggies into them. A few examples:

  • Blueberry Beet Muffins
  • Chocolate Squash Muffins
  • Pumpkin Gingerbread Muffins
  • Cinnamon Raisin Sweet Potato Muffins
  • Zucchini Carrot Apple Muffins

I keep my muffin recipes lightly sweetened, but all of the above do trend towards the typical sweet baked good. These Veggie Corn Muffins are definitely more on the savory side. They pair better as a dinner side dish than a breakfast but they’re still easy to throw together, pretty kid-friendly and easy to customize.

I revamped the recipe slightly from the one I first published but man, I forgot how much I loved these. Last week I enjoyed one for an afternoon snack every day.  I made them full-sized and I’ll be honest, my kids didn’t eat them the first time I served them. But next time I might try making mini-muffins to give them a little more kid appeal.

Since they’re a more savory muffin, I like to add some shredded cheese. My assistant enjoyed eating that during my photo shoot.

Veggie Corn Muffins toddler eating cheese

Feel free use whatever veggies you want in these! I used carrots, zucchini and corn. Shredded sweet potato or yellow squash would be good too!

 

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Veggie Corn Muffins

vegetable corn muffins
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3 from 1 review

These Veggie Corn Muffins are packed with shredded veggies and cheese. The perfect side dish for dinner, plus they’re kid-friendly and easy to customize!

  • Author: Author: Lindsay L
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1.25 cups shredded vegetables, squeezed to remove excess water (I used zucchini and carrots)
  • 3/4 cup corn kernals, frozen or fresh
  • 3/4 cup milk
  • 2 eggs
  • 1/2 cup shredded cheese (Mexican blend or cheddar)
  • 1 cup white whole wheat flour
  • 1/2 cup cornmeal
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • pinch of salt

Instructions

  1. Preheat oven to 375 degrees F.
  2. Combine shredded veggies, corn, milk, eggs and cheese in a large bowl and stir to combine.
  3. Add remaining ingredients and stir until just combined.
  4. Spoon into lined muffin tins and bake for 18 minutes.

Did you make this recipe?

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Soooooo good! Get creative with the veggies you throw in there. You could even try some chopped broccoli!

These Veggie Corn Muffins are packed with shredded veggies and cheese. The perfect side dish for dinner, plus they're kid-friendly and easy to customize!

Enjoy!
–Lindsay–

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Filed Under: Baking, Side Dish Tagged With: Carrot, Corn, Cornmeal, Egg, Milk, Sugar, White Whole Wheat Flour, Zucchini

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. Linz @ Itz Linz says

    May 29, 2014 at 5:03 AM

    mmm corn muffins are so good and i love the idea of sneaking in some extra veggies – especially for kids!

    Reply
  2. Maryea {happy healthy mama} says

    May 29, 2014 at 6:12 AM

    These look great! I see that the cheese is optional–how does leaving it out affect the taste? Or maybe I should say how does leaving it in affect the taste? 🙂 Thanks!

    Reply
    • Lindsay says

      May 29, 2014 at 2:49 PM

      i think it’s just a person preference. if you like cheese, throw some in. you can taste it if you use something like sharp cheddar. if you leave it out, they’ll just taste more like traditional corn muffins

      Reply
  3. Jojo @ RunFastEatLots says

    May 29, 2014 at 7:43 AM

    I love corn muffins, and extra veggies in them is even better!

    Reply
    • Lindsay says

      May 29, 2014 at 2:49 PM

      double win!

      Reply
  4. Heather (Where's the Beach) says

    May 29, 2014 at 8:53 AM

    I’m not sure I’ve used a white whole wheat, is it lighter than whole wheat? These sound fantastic.

    Reply
    • Lindsay says

      May 29, 2014 at 2:48 PM

      i like it better than regular whole wheat for baking. It’s much more similar to white flour and not quite as dense and wheaty as regular

      Reply
  5. Angela @ Happy Fit Mama says

    May 29, 2014 at 9:23 AM

    I’m all about upping the nutritional value of food with added veggies. Looks delicious!

    Reply
  6. Megan @ The DelightFULL Dash says

    May 29, 2014 at 9:26 AM

    Just pinned this recipe. Love the idea of adding veggies, especially when you always think of adding fruit. I plan on trying these this summer!

    Reply
    • Lindsay says

      May 29, 2014 at 2:48 PM

      yay! hope you love them!

      Reply
  7. She Rocks Fitness says

    May 29, 2014 at 9:43 AM

    I love versatile recipes and adding in sweet potatoes sounds delicious…I bet shredded carrots would be good too. Oh the possibilities are endless!

    Reply
    • Lindsay says

      May 29, 2014 at 2:48 PM

      endless for sure! enjoy!

      Reply
  8. Laura @ Mommy Run Fast says

    May 29, 2014 at 11:17 AM

    Mmm… my daughter would love these! I am passionate about nutrition for kids too– it’s hard to know where to begin to make a difference, but it’s definitely an area I hope to have an impact on down the road.

    Reply
  9. Emily @ Zen & Spice says

    May 29, 2014 at 12:07 PM

    These look really tasty!

    Reply
  10. Dana P. says

    May 29, 2014 at 12:41 PM

    Sounds like a wonderful organization — and tasty looking muffins! Child nutrition is what really got me interested in pursuing a career in nutrition too. While I’m still working at that goal, I hope someday to be able to work with kids in some capacity. Do you think you’ll discuss more about child nutrition when your baby bean arrives? I’d love to read about it!

    Reply
    • Lindsay says

      May 29, 2014 at 2:47 PM

      I hope so!

      Reply
  11. Lisa @ RunWiki says

    May 29, 2014 at 1:29 PM

    My kids will eat almost any muffin or cookie– pretty sure I could add liver and onions to a baked good and they’d eat it! These are a great way to get more veggies in!

    Reply
    • Lindsay says

      May 29, 2014 at 2:47 PM

      haha i’m the same way!

      Reply
  12. Polly @ Tasty Food Project says

    May 29, 2014 at 2:01 PM

    I love the idea of including veggies in food that you normally wouldn’t include them in. This is such an excellent idea and it looks delicious!

    Reply
    • Lindsay says

      May 29, 2014 at 2:47 PM

      Thanks Polly!

      Reply
  13. Alisha @ Alisha's Appetite says

    May 29, 2014 at 3:31 PM

    Love corn muffins! Such a good idea to add the veggies. And thanks for posting about this organization, it sounds like they’re making a major difference.

    Reply
  14. Jody - Fit at 56 says

    May 29, 2014 at 6:46 PM

    WHat a wonderful initiative – kids need our help!

    Reply
  15. Matt @ Runner Savvy says

    May 29, 2014 at 7:57 PM

    Looks good!

    Reply
  16. Dan says

    June 1, 2014 at 9:53 AM

    Corn muffins are my go-to “carby snack.” And the ones you buy at various markets are always WAY too sweet. The ones I make at home are much more healthy. But I never thought of adding extra veggies (except red onion, once). This is a phenomenal idea and there’s some bowls of leftover cauliflower and leeks in the fridge just asking to used!

    Reply
  17. Kristin says

    October 26, 2018 at 2:57 PM

    Do I cook any veggies first I am planning to make these muffins using the most nutritional veggies

    Reply
    • Lindsay says

      October 26, 2018 at 3:05 PM

      No I don’t cook them first.

      Reply
  18. Heather G. says

    August 10, 2019 at 10:31 PM

    My family really enjoyed these. I would have preferred a more corn bread like texture. It has the texture of Zuchinni bread. But the flavor is great! I think the cheese could be left out with no difference.

    Reply
  19. Marlene says

    February 27, 2022 at 2:27 PM

    Much much too sweet!!! These ate like dessert muffins – with vegetables! Definitely NOT what we were looking for in a savoury veggie muffin – we were thinking more of something to accompany a bowl of soup on a cold day ‍♀️
    If you DO decide to make these muffins I suggest you cut the sugar down to maybe just a teaspoon, and I might add a shake of both onion and garlic powders. Good luck!

    Reply

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Lindsay Livingston The Lean Green Bean Healthy Living Tips and Tricks

I'm a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

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Questions? Comments? Email me: [email protected]

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