Low Sodium Savory Veggie Muffins
Elevate snack time with these Low Sodium Savory Veggie Muffins—perfect for a heart-healthy treat packed with flavor and nutrition. Made with a blend of whole wheat and all-purpose flour, these moist muffins are brimming with vibrant vegetables like spinach, grated carrot, and diced red bell pepper, and delicately seasoned with cumin, onion powder, and black pepper for a savory kick. The addition of grated parmesan cheese and fresh parsley lends a gourmet touch, while unsweetened almond milk and olive oil keep things light and wholesome. Ready in just 35 minutes, these veggie-packed muffins are an excellent choice for breakfast, on-the-go lunches, or even a satisfying snack. Plus, their low-sodium profile makes them perfect for those seeking a healthier, delicious alternative without sacrificing taste. Make a batch today and enjoy the flavors of veggies baked into every bite!
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 0.5 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon ground cumin
- 0.5 teaspoon onion powder
- 1 cup unsweetened almond milk
- 2 pieces large eggs
- 0.25 cup olive oil
- 1 cup baby spinach, chopped
- 1 medium carrot, grated
- 0.5 cup red bell pepper, diced
- 2 stalks green onions, chopped
- 0.25 cup fresh parsley, chopped
- 0.25 cup grated parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with olive oil.
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, black pepper, cumin, and onion powder.
In another bowl, beat the eggs, then whisk in the almond milk and olive oil until well combined.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the chopped spinach, grated carrot, diced red bell pepper, chopped green onions, and chopped parsley until evenly distributed throughout the batter.
Gently fold in the grated parmesan cheese.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these nutritious muffins warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 2126 mg | 92% | |
| Total Carbohydrate | 164.5 g | 60% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 9.1 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1020 mg | 78% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2189 mg | 47% | |
*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.
