Savory Veggie Muffins
Packed with wholesome vegetables and a hint of cheesy indulgence, Savory Veggie Muffins are a delightful twist on traditional baked goods that make the perfect savory snack or breakfast option. Featuring ingredients like grated carrots, chopped spinach, and red bell peppers, these muffins are bursting with vibrant flavors and nutrients. The addition of Parmesan cheese and fresh basil adds a sophisticated, savory depth, while Greek yogurt ensures a tender, fluffy texture. Easy to make in under an hour, these muffins are ideal for meal prep, offering a nutritious grab-and-go option for busy mornings. Whether enjoyed warm or at room temperature, these versatile muffins are a satisfying choice for health-conscious food lovers seeking a flavorful treat. Keywords: savory muffins, veggie muffins, healthy snacks, meal prep, easy baking recipes.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.25 cups olive oil
- 2 large eggs
- 1 cups plain Greek yogurt
- 0.5 cups milk
- 1 cup grated carrot
- 1 cup chopped spinach
- 0.5 cups chopped red bell pepper
- 0.5 cups finely diced onion
- 0.5 cups grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground black pepper. Mix well to ensure all dry ingredients are evenly distributed.
In a separate medium bowl, whisk together the olive oil, eggs, Greek yogurt, and milk until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing as this can make the muffins dense.
Gently fold in the grated carrot, chopped spinach, red bell pepper, diced onion, Parmesan cheese, and fresh basil. Ensure the vegetables are evenly distributed throughout 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 in 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. These muffins can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.8 g | 115% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 3929 mg | 171% | |
| Total Carbohydrate | 233.8 g | 85% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 27.4 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1294 mg | 100% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3057 mg | 65% | |
*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.
