Full Meal Muffins
Start your day off right with these hearty and wholesome Full Meal Muffins, a savory twist on traditional baked goods that's perfect for breakfast or anytime snacking. Packed with nutritious whole wheat flour, rolled oats, and Greek yogurt, these muffins are a complete meal in handheld form. Each tender bite is loaded with shredded cheddar cheese, crisp bacon, grated zucchini, vibrant spinach, and roasted red peppers, offering a balanced blend of protein, veggies, and flavor. Quick and easy to make in just 45 minutes, they're an ideal grab-and-go option for busy mornings or a satisfying addition to lunchboxes. Perfectly seasoned with a hint of black pepper and ready to enjoy warm or at room temperature, these muffins can be stored or frozen for meal prep convenience. Try these Full Meal Muffins for a filling, nutrient-packed treat the whole family will love!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups rolled oats
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 large eggs
- 1 cup plain Greek yogurt
- 0.5 cups milk
- 0.25 cups olive oil
- 1 cups shredded cheddar cheese
- 0.5 cups cooked and crumbled bacon
- 0.5 cups grated zucchini
- 1 cup chopped spinach
- 0.25 cups diced roasted red peppers
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with non-stick cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, salt, and black pepper.
In a medium bowl, beat the eggs and mix in the Greek yogurt, milk, and olive oil until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
Stir in the shredded cheddar cheese, crumbled bacon, grated zucchini, chopped spinach, and diced roasted red peppers. Mix until the add-ins are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.
Nutrition Facts
Calories |
211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 466 mg | 20% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.9 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 129 mg | 10% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 263 mg | 6% | |
*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.
