Start your morning with these wholesome veg and feta muffins, packed with colorful vegetables, creamy feta, and hearty self-raising flour. They’re the perfect grab-and-go option that delivers both taste and nutrition in every bite.

Why You’ll Love This Recipe

I love these muffins because they’re fast to make and perfect for breakfast or a midday snack. They give me a good dose of protein and fiber, and I can sneak in extra vegetables without compromising flavor. The combination of slow-roasted tomatoes, pumpkin or carrot, and basil adds an herby, savory edge that pairs beautifully with the tang of feta. Best of all, they’re kid-friendly, freezer-friendly, and budget-conscious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups self-raising flour

• 1 cup peeled pumpkin or carrot, grated

• 3 tablespoons finely chopped fresh basil leaves

• ½ cup slow-roasted tomatoes, roughly chopped

• ¾ cup feta, crumbled

• 2 eggs

• ¾ cup reduced-fat milk

• 4 tablespoons olive or canola oil

• 2 tablespoons sunflower seeds

Directions

1. I start by preheating my oven to 360°F (fan bake) and lining a 12-hole muffin tin with paper cases or silicone moulds.

2. In a large bowl, I mix the self-raising flour, grated pumpkin or carrot, basil, slow-roasted tomatoes, and crumbled feta.

3. In a separate bowl, I whisk together the eggs, milk, and oil. I then pour the wet mixture into the dry ingredients and stir gently until just combined. I fold in the sunflower seeds last.

4. I spoon the batter evenly into the muffin cases and bake for about 20 minutes, or until the tops are golden brown and just firm to the touch.

5. Once baked, I let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes 12 muffins.
Total time: 30 minutes
Hands-on time: 10 minutes
Baking time: 20 minutes

Variations

• Cheese swap: I sometimes use goat cheese or grated cheddar instead of feta for a different flavor profile.

• Add greens: A handful of chopped spinach or kale mixes in nicely for extra nutrients.

• Spice it up: I like to add a pinch of chili flakes or smoked paprika when I want a little kick.

• Make it gluten-free: Just swap the self-raising flour for a gluten-free version with a bit of baking powder.

• Change the veggies: Zucchini, corn, or capsicum also work well in place of pumpkin or carrot.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
To freeze, I let them cool completely and pop them into a ziplock bag. They stay fresh for up to 3 months in the freezer.
When reheating, I microwave a muffin for about 20–30 seconds or warm it in the oven at 300°F for 5–7 minutes.

FAQs

What’s the best way to grate the pumpkin or carrot?

I use the coarse side of a box grater so the veg stays textured but still blends nicely into the batter.

Can I make these muffins dairy-free?

Yes, I use a dairy-free milk and cheese alternative to make them suitable for dairy-free diets.

Can I use plain flour instead of self-raising?

You can. I just add 1 tablespoon of baking powder to 2 cups of plain flour to replicate self-raising flour.

Are these muffins good for kids’ lunchboxes?

Absolutely. I make them ahead of time and freeze them. They’re soft, flavorful, and packed with goodness—perfect for little hands.

Can I make mini muffins instead?

Yes, I use a mini muffin tray and reduce the baking time to about 12–15 minutes. They make great bite-sized snacks.

Conclusion

These veg and feta muffins have become one of my favorite make-ahead recipes. They’re quick, nourishing, and adaptable with whatever veggies I have on hand. Whether I’m looking for a breakfast on-the-go or a savory snack to get through the day, these muffins always hit the spot.