Preheat your oven to 180°C (350°F) and lightly grease a muffin tin or line it with paper liners. Gather all your ingredients and tools.
Prepare your vegetables: grate the carrots, finely chop or grate the zucchini, and chop the bell peppers into small pieces. Set aside.
In a large mixing bowl, whisk together the eggs, olive oil, and milk until the mixture is smooth and slightly frothy, about 30 seconds. This helps combine everything evenly.
Add the flour, baking powder, and salt to the wet mixture. Gently fold with a spatula or spoon until just combined; avoid overmixing to keep the muffins light and airy.
Gently fold in the shredded carrots, chopped zucchini, bell peppers, and shredded cheddar cheese until evenly distributed through the batter.
Use a spoon or scoop to evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters full. Smooth the tops lightly with the back of the spoon.
Bake in the preheated oven for 20 to 25 minutes, or until the muffins are golden brown around the edges and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes, allowing the edges to crisp slightly. Transfer them to a wire rack if desired.
Serve these savory muffins warm or at room temperature. They’re perfect on their own or paired with a spread of butter, hummus, or a fresh salad.
