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Use a knife, a cheese grater, or a spiralizer to prepare the vegetables. Finely chop/grate the carrots, zucchini, bell pepper, broccoli, and cauliflower. Remove the corn kernels from the cob.If needed, grate the cheese.
Pre-heat your oven to 325ºF/170ºC (fan-assisted). Lightly grease or line with muffin liners a 12-cup muffin pan.
In a large bowl, add the flour, baking powder, salt, and oregano. Stir to combine. Then add the milk and eggs. Whisk into a smooth batter.
Add the cheese and vegetables to the batter. Mix until thoroughly combined. Then, divide the mixture evenly into each cup of the muffin pan.
Bake in the oven at 325ºF/170ºC (fan-assisted) for 25-30 minutes. Use a toothpick or sharp knife to check the batter is cooked through. Then, place the muffin on a wire rack to cool. Enjoy them as is, with butter, or avocado frosting.
Optionally, prepare the avocado frosting by blending the avocado and lime juice until smooth. Then pipe onto the veggie muffins using a piping bag.