Healthy Savoury Muffins with Hidden Veggies and 11g of Protein – It’s no secret that I love Savoury Muffins! These tasty muffins keep you full a little longer with the extra protein & the hidden vegetables help keep them moist and nutritious.
Looking for a make-ahead filling, grab and go savoury snack or breakfast? These Healthy Savoury Muffins bring flavour and nutrition together in one easy bake. They’re inspired by our popular Apple & Cinnamon Muffins recipe, but savoury, packed with hidden vegetables and plenty of protein.
If you love Mez’s Cheese & Bacon Muffins, but want more of an everyday snack – these tasty healthier Savoury Muffins are for you!
These muffins are ideal for breakfast, lunchboxes or snacks on the go. They have real veggie goodness baked right in and deliver around 11 grams of protein per serve with the added cottage cheese.
What makes them great
- Hidden vegetables – zucchini and carrot add moisture and nutrients without you even noticing.
- Protein rich – with cheese, cottage cheese and eggs, these aren’t your average muffins.
- Freezer friendly – make a big batch and save time later.
- Family friendly – kids and adults alike will enjoy them warm or cold.
Ingredients (at a glance)
You’ll need bacon, extra sharp cheddar, zucchini, carrots, cottage cheese, milk, olive oil or butter, eggs and spices, plus self-raising flour.
This mix keeps the muffins moist, savoury and satisfying. The hidden veg blends in beautifully with the cheese and bacon, so every bite is tasty and wholesome.
How to make them
The process is quick and simple. Pan-fry the bacon for extra flavour, chop and mix your vegetables and wet ingredients, then combine everything before spooning into muffin cases and baking until golden.
They’re thick and hearty, with a golden top and soft inside. Great on their own or paired with a salad for a light lunch.
Tips
- Make ahead – freeze cooked muffins for up to three months.
- Go veggie – omit bacon and add extra cheese if you want a vegetarian option.
- Lunchbox win – perfect for school or work lunches.
Whether you’re cutting back on sugar or just want a fuller-flavoured muffin, this recipe hits the mark. These savoury muffins are a satisfying way to sneak more veg into your day.
Other Thermomix recipes you might like:
- Pumpkin Scones (Gluten Free Thermomix Recipe)
- Pumpkin Spiced Scones (Gluten-free Thermomix Recipe)
- Guest Recipe: Mez’s Banana Caramel Muffins
- Guest Recipe: Mez’s Cheese and Bacon Muffins
- Apple & Cinnamon Muffins – Easy Thermomix recipe
Equipment
- 12 muffin cases
- muffin tray
Ingredients
- 100 g shortcut bacon - diced (pan-fry for extra flavour)
- 150 g extra sharp cheddar cheese - cubed
- 150 g zucchini - roughly chopped
- 150 g carrot - peeled, roughly chopped
- 250 g cottage cheese
- 50 g milk of choice
- 60 g olive oil or 100 g melted butter
- 2 eggs
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp baking powder
- 300 g self raising flour - gluten-free if required - see tips
- extra cheese to sprinkle on top optional
Instructions
- Preheat your fan-forced oven to 180°C or 355°F and pan fry your bacon until crispy.
- Add cheese to mixer bowl and chop for 3 sec/speed 6/MC on. Set aside.
- Add zucchini and carrot to mixer bowl. Chop for 3 sec/speed 7/MC on. Scrape down.
- Add cottage cheese, milk, oil, eggs, spices and salt. Mix for 15 sec/speed 8/MC on. Scrape down.
- Add flour and baking powder. Mix for 4 sec/speed 4/MC on. Scrape mixer bowl down.
- Add bacon, cheese and combine for 10 sec/speed 2/MC on - stir through with spatula further if needed.
- Divide your batter evenly between 12 muffin cases, sprinkle with optional extra cheese on each muffin and bake in the oven for 20 – 30 min until a skewer comes out clean. Note - The batter will be thick.
- Once cooked, remove to a cooling rack and allow to cool. Store in the fridge for up to 5 days or freeze. Reheat in the microwave briefly for a warm, moist muffin!