Healthy savory veggie muffins

Healthy savory veggie muffins

These healthy savory veggie muffins are vegetarian, low carb , low fat, lactose free and incredibly delicious! They’re a perfect bite for any moment of the day. You can eat them as a light breakfast, snack, dinner or serve it as a side dish with your lunch. It’s super easy and quick to make them.

Although I’m a lifelong sweet lover, I really enjoy eating these savory veggie muffins for breakfast from time to time. The thing I love the most about them is that I can save some for lunch or dinner, or just have them as a snack. They’re so versatile! And they can be easily stored in the fridge and kept for a few days. This version of savory muffins is a light one, I didn’t add any cheese but if you feel like they’re missing a Parmesan touch (just saying), feel free to add it. Also, I used coconut and almond flour, which makes this meal a keto friendly recipe.

Savory veggie muffins recipe:

Ingredients (7 muffins)

  • 4 eggs
  • 2 cups of spinach cut into julienne strips
  • 1 cup of diced carrots
  • 1 cup of diced zucchini
  • 1/2 cup of plant milk
  • 1/4 cup of almond flour
  • 1/4 cup of coconut flour
  • Salt, pepper, paprika, garlic powder and oregano.
Savory veggie muffins placed on a white surface and a yellow kitchen towel

Instructions:

  1. Peel and dice the carrots.
  2. Cut the Spinach into julienne strips.
  3. Dice the zucchini.
  4. In a bowl, whisk the eggs, add the plant milk and all the veggies.
  5. Sift the flour and add it to the mixture. Mix everything together.
  6. Add the salt, pepper, paprika, garlic powder and oregano. Mix until all the ingredients have blended in.
  7. Grab the molds and spray some olive oil on them. Fill them with the mixture one by one. Don’t fill them to the top. Leave some extra space for them to expand.
  8. Preheat the oven at maximum temperature for 5 minutes.
  9. Set it at 180ºC (356ºF) and place the muffins.
  10. Bake for 30 minutes. Depending on the oven, the time may vary. If you insert a toothpick in one of the muffins, near the center, and it’s free of batter, then they’re done. Otherwise, they will need more time.
  11. Done! Time to enjoy. You can eat them both warm and cold.

Let me know in the comments if you liked this recipe. Of course, if you tried it don’t forget to mention @thecrazypeanut on social media 🙂

Below you’ll find the nutritional values of this recipe:

Healthy savory veggie muffins

Course Appetizer, Breakfast, Main Course, Snack
Keyword Healthy savory veggie muffins, keto savory muffins, low carb savory muffins, Savory veggie muffins
Prep Time 20 minutes
Cook Time 30 minutes
Servings 7 Muffins
Calories 57kcal

Equipment

  • Whisk
  • Muffins molds

Ingredients

  • 4 eggs
  • 2 cups julienned spinach
  • 1 cup diced carrots
  • 1 cup diced zucchini
  • 1/2 cup plant milk
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • Salt, pepper, paprika, garlic powder, oregano

Instructions

  • Peel and dice the carrots.
  • Cut the spinach into julienne strips.
  • Dice the zucchini.
  • In a bowl, whisk the eggs, add the plant milk and all the veggies.
  • Sift the flour and add it to the mixture. And mix everything together.
  • Add the salt, pepper, paprika, garlic powder and oregano. Mix until all the ingredients have blended in.
  • Grab the molds and spray some olive oil on them. Fill them with the mixture one by one. Don’t fill them to the top. Leave some extra space for them to expand.
  • Preheat the oven at maximum temperature for 5 minutes.
  • Set it at 180º and place the muffins.
  • Bake for 30 minutes. Depending on the oven, the time may vary. If you insert a toothpick in one of the muffins, near the center, and it’s free of batter, then they’re done. Otherwise, they will need more time.
  • Done! Time to enjoy. You can eat them both warm and cold.

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