Heart-Healthy Savory Veggie Muffins
Start your day on a nutritious note or enjoy a wholesome snack with these Heart-Healthy Savory Veggie Muffins! Packed with fiber-rich whole wheat flour, rolled oats, and ground flaxseed, these muffins are a flavorful way to incorporate more vegetables into your diet. Loaded with vibrant spinach, sweet carrots, and crunchy red bell peppers, each bite delivers a burst of savory goodness accented by minced garlic and a sprinkle of Parmesan cheese. They're easy to prepare in just 20 minutes and bake to perfection, making them an ideal grab-and-go breakfast or midday snack. These muffins are perfect for anyone looking to enjoy a satisfying, nutrient-dense treat that's low in fat and high in flavor.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Rolled oats
- 1 tablespoon Baking powder
- 2 tablespoons Ground flaxseed
- 1 cup Low-fat buttermilk
- 1 large Egg
- 3 tablespoons Olive oil
- 1 cup Chopped spinach
- 0.5 cup Shredded carrot
- 0.5 cup Chopped red bell pepper
- 2 cloves Minced garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Grated Parmesan cheese
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 12-cup muffin tin with olive oil or line with muffin liners.
In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, and ground flaxseed. Stir until well mixed.
In another bowl, whisk together the low-fat buttermilk, egg, and olive oil.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fold in the chopped spinach, shredded carrot, chopped red bell pepper, and minced garlic into the batter. Season with salt and black pepper, then mix until the vegetables are evenly distributed in the batter.
Divide the batter evenly among the 12 muffin cups. Sprinkle a little grated Parmesan cheese on top of each muffin.
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 a few minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.3 g | 90% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3595 mg | 156% | |
| Total Carbohydrate | 157.2 g | 57% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 19.2 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 894 mg | 69% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2897 mg | 62% | |
*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.
