Dairy-Free Savory Veggie Muffins
Packed with vibrant vegetables and free of dairy, these Dairy-Free Savory Veggie Muffins are a versatile, nutritious treat perfect for any time of day. The recipe features a medley of fresh produce like carrots, zucchini, red bell pepper, and spinach, combined with chickpea flour and chia seeds for added fiber and protein. Lightly seasoned with oregano, garlic, and black pepper, these muffins boast a savory flavor that's complemented by their moist, tender texture. Ideal for meal prep, these wholesome muffins come together in just 45 minutes and make a satisfying snack or grab-and-go breakfast. Whether served warm or at room temperature, they're a tasty and healthy option that caters to dairy-free eaters and veggie lovers alike!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 medium Carrot, grated
- 1 medium Zucchini, grated
- 1 medium Red bell pepper, finely chopped
- 1 cup Baby spinach, chopped
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried oregano
- 0.5 cup Chickpea flour (also known as besan)
- 1 cup Unsweetened almond milk
- 2 large Eggs, lightly beaten
- 1 tablespoon Chia seeds
Instructions
Preheat oven to 375°F (190°C) and line a 12-cup muffin tray with paper liners or grease with olive oil.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.
Add minced garlic, grated carrot, grated zucchini, and chopped bell pepper to the skillet. Cook for another 3-4 minutes until the vegetables are slightly tender.
Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat and let the vegetable mixture cool slightly.
In a large mixing bowl, combine all-purpose flour, chickpea flour, baking powder, baking soda, salt, black pepper, and dried oregano. Mix well.
In a separate bowl, whisk together the almond milk, eggs, chia seeds, and the remaining 1 tablespoon of olive oil.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
Fold in the cooled vegetable mixture into the batter until evenly distributed.
Divide the batter evenly among the prepared muffin cups.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Enjoy these dairy-free savory veggie muffins warm or at room temperature!
Nutrition Facts
Calories |
1559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 4332 mg | 188% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 27.3 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 775 mg | 60% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2599 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
