Nut-Free Savory Veggie Muffins
Perfect for breakfast, snacks, or on-the-go lunches, Nut-Free Savory Veggie Muffins are a flavorful and wholesome option for families and individuals alike. Packed with grated carrots, zucchini, red bell pepper, and savory cheddar cheese, these muffins are naturally nut-free—making them ideal for allergy-friendly meals. With just 15 minutes of prep time, simple pantry staples, and a medley of fresh veggies, this recipe delivers moist, tender muffins full of nutrients and a delicious savory twist. Whether served warm straight out of the oven or enjoyed as a quick grab-and-go option, these muffins bring a perfect blend of taste and health to your table. Kid-approved and freezer-friendly, they’re a must-try for any busy household!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 large Eggs
- 0.75 cup Whole milk
- 0.25 cup Olive oil
- 0.5 cup Carrot, grated
- 0.5 cup Zucchini, grated
- 0.5 cup Red bell pepper, finely chopped
- 0.5 cup Cheddar cheese, shredded
- 2 tablespoons Chives, finely chopped
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, salt, and ground black pepper.
In a separate bowl, beat the eggs. Add the milk and olive oil, and whisk until well combined.
Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Avoid over-mixing to keep the muffins tender.
Fold in the grated carrot, zucchini, chopped red bell pepper, shredded cheddar cheese, and chives into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
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 tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.0 g | 118% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 3205 mg | 139% | |
| Total Carbohydrate | 176.1 g | 64% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 21.3 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 780 mg | 60% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1575 mg | 34% | |
*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.
