Healthy Recipes

Versatile Vegetable Corn Muffins

You can use various vegetables to make these muffins both moist and lower in fat.  

Yields 12 Servings


  • 1 cup whole wheat flour
  • 1 cup cornmeal
  • 4 tsp. baking powder
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 1 egg
  • 1/2 cup skim milk or soymilk
  • 2 Tbsp. canola oil
  • 1/2 cup of one of the following fresh, frozen, or canned vegetables that has been cooked and mashed: butternut squash, sweet potato, pumpkin, zucchini, or spinach.
corn muffins

Nutrition Facts
Servings Per Recipe   12

Amount Per Serving:

Calories   120
Total Fat   3 g
Total Carbohydrate   20 g
Dietary Fiber   2 g
Protein   3 g


Preheat oven to 400 degrees.

Grease 12 cup muffin tin with non-stick cooking spray. 

Mix together dry ingredients in a medium bowl.

Mix together wet ingredients in a small bowl.  Add to the dry mixture and stir until just blended. Pour mixture into muffin tin, filling cups 3/4 full. Bake for 20 to 25 minutes.

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