Soy-Free Savory Veggie Muffins
Elevate your snack game with these irresistibly flavorful Soy-Free Savory Veggie Muffins! Packed with wholesome ingredients like fresh spinach, vibrant red bell peppers, grated carrots, and sharp cheddar cheese, these muffins deliver a nutrient-rich punch in every bite. With no soy in sight, they're perfect for those with dietary restrictions while still offering a satisfying, savory taste. Made with a simple-to-follow recipe, these muffins are moist and tender thanks to olive oil and buttermilk, and they bake to golden perfection in under 30 minutes. Ideal for breakfast on-the-go, lunchbox treats, or as a wholesome snack, they’re a delectable way to sneak more veggies into your day. Make a batch ahead of time, and enjoy them warm or at room temperature for peak comfort food bliss!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Olive oil
- 3 large Eggs
- 1 cup Buttermilk
- 1 cup Spinach, chopped
- 0.5 cup Red bell pepper, diced
- 0.5 cup Carrot, grated
- 0.75 cup Cheddar cheese, shredded
- 0.25 cup Green onions, chopped
Instructions
Preheat your oven to 375°F (190°C) and prepare a muffin tin by greasing or lining it with paper muffin cups.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
In another bowl, combine the olive oil, eggs, and buttermilk. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
Fold in the chopped spinach, diced red bell pepper, grated carrot, shredded cheddar cheese, and chopped green onions. Stir until the vegetables and cheese are evenly distributed throughout the batter.
Evenly distribute the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 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 in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.5 g | 211% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 3237 mg | 141% | |
| Total Carbohydrate | 225.4 g | 82% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 23.0 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 1138 mg | 88% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1893 mg | 40% | |
*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.
