Savory Zucchini, Carrot & Spinach Muffins
October 24, 2025
Healthy veggie muffins made with oats, flaxseeds and fresh herbs.
Serves:7 muffins
Time:~40 minutes (10 minutes prep, 20 minutes baking, 10 minutes cooling)
These zucchini, carrot, and spinach muffins are the perfect snack when you want something that feels indulgent while still packed with veggies. The combination of fresh vegetables, oats, and flaxseed makes the muffins deliciously moist and fluffy, with a touch of lemon zest and parsley adding a fresh, savoury note. Add feta if you want to make them even more delicious, its salty flavour pairs very well with the freshness of the vegetables. Perfect to prep and keep in the freezer for a quick and healthy snack or breakfast during the week.
Ingredients
Vegetables
- 2 medium zucchinis (~400 g), coarsely grated
- 1 carrot (~80 g), coarsely grated
- 1 large handful fresh spinach (~50 g), finely chopped
- ½ tsp salt (to draw out liquid from zucchini and carrot)
Binder
- 2 eggs
- 3 tbsp oat flour (blend rolled oats into a fine flour)
- 2 tbsp rolled oats
- 1 tbsp ground flaxseed
Seasoning
- 1 tbsp fresh parsley, finely chopped
- ½ tsp dried thyme
- ¼ tsp cumin
- Zest of ½ lemon
- Black pepper, to taste
Optional add-in
- 30 g (¼ cup) crumbled feta (adds savoury richness)
For topping
- 1 tbsp pumpkin seeds
- 1 tbsp sesame seeds
For cooking
- Olive oil, for brushing muffin tin
Instructions
1. Prepare the vegetables
- Grate zucchini and carrot into a bowl. Sprinkle with salt and let sit for 10 minutes to release liquid.
- Squeeze out excess moisture using your hands or a clean kitchen towel.
- Add chopped spinach and mix well.
2. Mix the batter
- In a large bowl, whisk together eggs, oat flour, rolled oats, flaxseed, parsley, thyme, cumin, lemon zest, and black pepper.
- Fold in the prepared vegetables (and feta, if using) until evenly combined.
3. Make the muffin forms & prepare for baking
- Preheat the oven to 200 °C (400 °F).
- Cut squares or circles of parchment paper: 12 cm (5 in) for standard muffins or 14–15 cm (5½–6 in) for larger muffins.
- Make four small cuts (about 2 cm / ¾ in) toward the center, one from each side.
- Press the paper gently into each muffin cup before filling.
4. Bake
- Divide the batter evenly between muffin cups, filling each about ¾ full.
- Sprinkle the tops with pumpkin seeds and sesame seeds.
- Bake for 5 minutes at 200 °C (400 °F), then reduce the heat to 180 °C (350 °F) and bake for another 13–15 minutes, until golden and a toothpick inserted in the center comes out clean.
- (The two-stage baking method gives tall, bakery-style muffin tops.)
5. Serve
- Serve warm with yoghurt, tzatziki, or a squeeze of lemon.
- Delicious hot or cold.
Serving Suggestions
- •Serve warm with Greek yogurt or tzatziki for a light snack or lunch.
- •Pair with hot soup.
- •Enjoy cold or at room temperature, they keep well for 6–8 hours at a cool indoor temperature, making them perfect to bring in a lunchbox.
Storage & Meal Prep
- •Let them cool completely before putting them in a container, put a piece of paper towel at the bottom to absorb moisture to not make them soggy.
- •Room temperature: Store in an airtight container for 2–3 days.
- •Fridge: Keep for up to 5 days.
- •Freezer: Freeze for up to 2 months. They freeze well, reheat in the oven, air fryer or microwave.
Variations & Substitutions
- •Herbs: Try basil, dill, or chives instead of parsley for a different flavour.
- •Cheese: Use goat cheese or grated cheddar.
- •Spices: Add a pinch of paprika, turmeric, or chili flakes for extra warmth.
- •Dairy-free: Use a plant-based yogurt and skip the cheese.
- •Kid-friendly: Leave out the herbs and feta for a milder flavour, or add a handful of grated cheddar for a softer, cheesy version.
Enjoy!
These zucchini, carrot, and spinach muffins are the perfect snack when you want something that feels indulgent while still packed with veggies. The combination of fresh vegetables, oats, and flaxseed makes the muffins deliciously moist and fluffy, with a touch of lemon zest and parsley adding a fresh, savoury note. Add feta if you want to make them even more delicious, its salty flavour pairs very well with the freshness of the vegetables. Perfect to prep and keep in the freezer for a quick and healthy snack or breakfast during the week.
Ingredients
Vegetables
- 2 medium zucchinis (~400 g), coarsely grated
- 1 carrot (~80 g), coarsely grated
- 1 large handful fresh spinach (~50 g), finely chopped
- ½ tsp salt (to draw out liquid from zucchini and carrot)
Binder
- 2 eggs
- 3 tbsp oat flour (blend rolled oats into a fine flour)
- 2 tbsp rolled oats
- 1 tbsp ground flaxseed
Seasoning
- 1 tbsp fresh parsley, finely chopped
- ½ tsp dried thyme
- ¼ tsp cumin
- Zest of ½ lemon
- Black pepper, to taste
Optional add-in
- 30 g (¼ cup) crumbled feta (adds savoury richness)
For topping
- 1 tbsp pumpkin seeds
- 1 tbsp sesame seeds
For cooking
- Olive oil, for brushing muffin tin
Instructions
1. Prepare the vegetables
- Grate zucchini and carrot into a bowl. Sprinkle with salt and let sit for 10 minutes to release liquid.
- Squeeze out excess moisture using your hands or a clean kitchen towel.
- Add chopped spinach and mix well.
2. Mix the batter
- In a large bowl, whisk together eggs, oat flour, rolled oats, flaxseed, parsley, thyme, cumin, lemon zest, and black pepper.
- Fold in the prepared vegetables (and feta, if using) until evenly combined.
3. Make the muffin forms & prepare for baking
- Preheat the oven to 200 °C (400 °F).
- Cut squares or circles of parchment paper: 12 cm (5 in) for standard muffins or 14–15 cm (5½–6 in) for larger muffins.
- Make four small cuts (about 2 cm / ¾ in) toward the center, one from each side.
- Press the paper gently into each muffin cup before filling.
4. Bake
- Divide the batter evenly between muffin cups, filling each about ¾ full.
- Sprinkle the tops with pumpkin seeds and sesame seeds.
- Bake for 5 minutes at 200 °C (400 °F), then reduce the heat to 180 °C (350 °F) and bake for another 13–15 minutes, until golden and a toothpick inserted in the center comes out clean.
- (The two-stage baking method gives tall, bakery-style muffin tops.)
5. Serve
- Serve warm with yoghurt, tzatziki, or a squeeze of lemon.
- Delicious hot or cold.
Serving Suggestions
- •Serve warm with Greek yogurt or tzatziki for a light snack or lunch.
- •Pair with hot soup.
- •Enjoy cold or at room temperature, they keep well for 6–8 hours at a cool indoor temperature, making them perfect to bring in a lunchbox.
Storage & Meal Prep
- •Let them cool completely before putting them in a container, put a piece of paper towel at the bottom to absorb moisture to not make them soggy.
- •Room temperature: Store in an airtight container for 2–3 days.
- •Fridge: Keep for up to 5 days.
- •Freezer: Freeze for up to 2 months. They freeze well, reheat in the oven, air fryer or microwave.
Variations & Substitutions
- •Herbs: Try basil, dill, or chives instead of parsley for a different flavour.
- •Cheese: Use goat cheese or grated cheddar.
- •Spices: Add a pinch of paprika, turmeric, or chili flakes for extra warmth.
- •Dairy-free: Use a plant-based yogurt and skip the cheese.
- •Kid-friendly: Leave out the herbs and feta for a milder flavour, or add a handful of grated cheddar for a softer, cheesy version.
Enjoy!
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