Low Fat Savory Veggie Muffins
Elevate your snack game with these wholesome and irresistible Low Fat Savory Veggie Muffins! Bursting with vibrant vegetables like spinach, carrot, bell pepper, and green onions, these muffins are not only packed with flavor but also brimming with nutrients. Made with a blend of whole wheat and all-purpose flour, they offer a hearty texture, while low-fat buttermilk, olive oil, and shredded low-fat cheese keep them light and guilt-free. Perfect for a quick breakfast on-the-go, a satisfying midday snack, or even a savory addition to your brunch spread, these muffins are easy to prepare and bake in under 20 minutes. Their fluffy texture, balanced seasoning, and eye-catching colors make them a delightful treat for health-conscious food lovers. Whether served warm or at room temperature, they’re sure to impress!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Fresh spinach
- 0.5 cup Grated carrot
- 0.5 cup Chopped bell pepper
- 0.25 cup Chopped green onions
- 1 large Egg
- 0.75 cup Low-fat buttermilk
- 2 tablespoons Olive oil
- 0.5 cup Shredded low-fat cheese
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C). Lightly grease or line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt until well combined.
Fold in the spinach, grated carrot, chopped bell pepper, and green onions into the flour mixture.
In a separate bowl, beat the egg lightly with the buttermilk and olive oil until smooth.
Add the wet ingredients to the dry ingredients, stirring just until combined; do not overmix.
Gently fold in the shredded low-fat cheese and black pepper into the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to 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 for up to 3 days.
Nutrition Facts
Calories |
1290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 3261 mg | 142% | |
| Total Carbohydrate | 163.1 g | 59% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 18.7 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 789 mg | 61% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1430 mg | 30% | |
*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.
