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Easy Vegetable Muffins

These are a household favourite and make a light fluffy muffin, perfect for hiding vegetables in (especially the green leafy kind) making them a hit for little ones and adults. At approximately 35 cents/muffin they are also a very cost effective healthy snack!


250grams (1 ¾ C) self-rising flour

1 teaspoon baking soda

1 cup grated carrot

1 cup of chopped spinach (or any other vegetable e.g. broccoli, corn, capsicum or leek

2 eggs

1 cup plain yoghurt (check out my yoghurt blog here)



  1. Line a 12-hole muffin tin with paper cases and preheat oven to 180C.

  2. Place flour, baking soda and vegetables in a large bowl.

  3. Mix eggs and yoghurt together (in a separate bowl from above) and then add to flour along with vegetables. Fold gently together

  4. Spoon mixture among cases and bake for 15-20mins.

Edits 1

xxx Dr Julie Bhosale

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