Paleo Savory Veggie Muffins
Packed with wholesome ingredients and brimming with flavor, these Paleo Savory Veggie Muffins are a nutritious, grab-and-go breakfast or snack that perfects the balance of savory and satisfying. Made with almond and coconut flour, these gluten-free and grain-free muffins are loaded with grated zucchini, carrots, spinach, and fresh parsley, offering a delightful way to sneak in extra veggies. The addition of garlic powder, green onions, and black pepper elevates the taste with a savory depth, making them irresistible. With just 20 minutes of prep and 25 minutes of bake time, they’re quick, easy, and perfect for meal prep. Whether enjoyed fresh out of the oven or stored for busy weekdays, these paleo-friendly veggie muffins are sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.25 cup coconut flour
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 4 large eggs
- 0.5 cup unsweetened almond milk
- 0.25 cup olive oil
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 2 green onions, chopped
- 1 cup baby spinach, chopped
- 0.25 cup fresh parsley, chopped
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with olive oil.
In a large mixing bowl, combine almond flour, coconut flour, baking soda, and sea salt. Mix well to combine.
In a separate bowl, beat the eggs until frothy. Add almond milk and olive oil and mix until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the grated zucchini, grated carrot, chopped green onions, chopped spinach, and chopped parsley.
Add garlic powder and black pepper to the mixture and stir until the vegetables are evenly distributed.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters of the way full.
Bake in the preheated oven for 22-25 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
2214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.9 g | 229% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2999 mg | 130% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 23.4 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1152 mg | 89% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2745 mg | 58% | |
*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.
