High Protein Savory Veggie Muffins
Elevate your snack game with these High Protein Savory Veggie Muffins, a wholesome and delicious way to fuel your day! These hearty muffins are packed with protein-rich quinoa, chickpea flour, and eggs, paired with a colorful medley of fresh vegetables including zucchini, spinach, red bell pepper, and onion. A touch of Parmesan cheese adds a savory finish, while a combination of simple spices keeps the flavors well-balanced and irresistible. Perfectly portable and easy to make, these muffins are baked to golden perfection in just 25 minutes, offering the ideal grab-and-go breakfast, energizing snack, or light lunch. Loaded with plant-based protein and bursting with nutrients, these low-carb, gluten-free muffins are a fantastic option for meal prep or serving at your next brunch gathering.
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Recipe Information
Ingredients
- 120 grams Quinoa
- 240 ml Water
- 30 ml Olive oil
- 1 small Onion, finely chopped
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, grated
- 100 grams Spinach, chopped
- 3 cloves Garlic, minced
- 150 grams Chickpea flour
- 10 grams Baking powder
- 5 grams Salt
- 2 grams Black pepper
- 3 large Eggs
- 120 ml Milk
- 60 grams Parmesan cheese, grated
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well with cooking spray.
Rinse the quinoa under cold water and then cook according to package instructions with the 240 ml of water. Allow it to cool slightly after cooking.
In a skillet over medium heat, add the olive oil. Sauté the onion and red bell pepper for about 5 minutes until softened.
Add the grated zucchini, spinach, and garlic to the skillet and continue to sauté for another 2-3 minutes until the spinach wilts. Remove from heat and set aside to cool slightly.
In a large mixing bowl, combine chickpea flour, baking powder, salt, and black pepper.
In another bowl, beat the eggs and milk together. Stir in the cooked quinoa, sautéed vegetables, and Parmesan cheese.
Combine the wet ingredients with the dry ingredients and mix gently until just combined.
Evenly distribute the batter 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 a few minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature for a protein-packed snack.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 5206 mg | 226% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 34.9 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1179 mg | 91% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3237 mg | 69% | |
*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.
