Veggie Corn Muffins

vegetable corn muffins

3 from 1 reviews

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!



  • 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┬áblend or cheddar)
  • 1 cup white whole wheat flour
  • 1/2 cup cornmeal
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • pinch of salt


  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.