Low Carb Savory Veggie Muffins
Kickstart your day with these delicious and nutritious Low Carb Savory Veggie Muffins! Packed with wholesome ingredients like almond flour, zucchini, bell pepper, spinach, and a generous sprinkle of cheddar cheese, these muffins are a perfect grab-and-go breakfast or snack that’s both gluten-free and keto-friendly. Quick and easy to make, they come together in just 15 minutes of prep time and bake to golden perfection in under half an hour. Infused with aromatic garlic powder and a subtle blend of spices, these muffins boast incredible flavor while keeping the carb count low. Ideal for meal prepping, they can be enjoyed warm or at room temperature and stored for up to three days—making them a convenient choice for busy mornings or midday cravings. Treat yourself to a savory twist with these veggie-packed muffins!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 4 large Eggs
- 120 grams Cheddar cheese, shredded
- 1 medium Zucchini, grated
- 1 medium Bell pepper, finely diced
- 50 grams Spinach, chopped
- 1 teaspoon Baking powder
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 60 milliliters Olive oil
Instructions
Preheat your oven to 180°C (350°F) and line a muffin tin with 12 paper liners.
In a large mixing bowl, combine the almond flour, baking powder, garlic powder, salt, and pepper.
In a separate bowl, whisk together the eggs and olive oil until fully combined.
Add the wet ingredients into the dry ingredients, stirring until a thick batter forms.
Fold in the shredded cheddar cheese, grated zucchini, diced bell pepper, and chopped spinach until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.6 g | 244% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 2748 mg | 119% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 15.3 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1385 mg | 107% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1464 mg | 31% | |
*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.
