Sugar-Free Savory Veggie Muffins
These Sugar-Free Savory Veggie Muffins are the perfect wholesome snack or on-the-go breakfast option, packed with nutrient-rich vegetables like zucchini, carrot, and spinach. Made with whole wheat flour and no added sugar, these healthy muffins deliver a hearty yet light texture, thanks to a balanced combination of baking powder and baking soda. The addition of sharp cheddar cheese and green onions elevates the savory flavor profile, making them irresistible. Ready in just 40 minutes, including prep and bake time, these muffins are both quick and easy to make. Perfect for meal prep, they can be enjoyed warm or at room temperature, and are ideal for both kids and adults looking for a nutritious, flavorful treat.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 cup Grated zucchini
- 1 cup Grated carrot
- 1 cup Chopped spinach
- 2 large Eggs
- 0.5 cup Milk
- 0.25 cup Olive oil
- 0.5 cup Chopped green onions
- 1 cup Grated sharp cheddar cheese
Instructions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease well with non-stick spray.
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, salt, and ground black pepper. Stir to mix thoroughly.
Add the grated zucchini, grated carrot, and chopped spinach to the dry ingredients. Toss until the veggies are well-coated with the flour mixture.
In a separate bowl, whisk together the eggs, milk, and olive oil until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix.
Fold in the chopped green onions and grated cheddar cheese into the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20 to 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 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 in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.7 g | 141% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 4378 mg | 190% | |
| Total Carbohydrate | 183.3 g | 67% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 21.3 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1477 mg | 114% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3763 mg | 80% | |
*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.
