Whole30 Savory Veggie Muffins
Start your morning right with these hearty and nutritious Whole30 Savory Veggie Muffins, a deliciously simple recipe perfect for meal prep or on-the-go snacking. Packed with wholesome ingredients like grated zucchini, carrots, fresh spinach, and bell peppers, these muffins are a powerhouse of flavor and nutrients. Made with protein-rich eggs, almond flour, and creamy coconut milk, they're naturally gluten-free, dairy-free, and Whole30 compliant. Seasoned with garlic, onion, and a hint of black pepper, these veggie muffins make an ideal savory breakfast or midday snack that’s both satisfying and nourishing. Quick to prepare in just 20 minutes, these muffins bake to fluffy perfection in 25 minutes and can be enjoyed warm or stored for busy days. Perfect for clean eating enthusiasts and anyone seeking a tasty, veggie-packed treat!
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cup coconut milk
- 0.5 cup almond flour
- 1 cup grated zucchini
- 1 cup grated carrot
- 0.5 cup finely chopped red bell pepper
- 1 cup chopped spinach
- 0.5 cup finely chopped onion
- 2 cloves minced garlic
- 1 teaspoon baking powder (Whole30 compliant)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or line with muffin liners.
In a large bowl, whisk the eggs thoroughly until they are well beaten and slightly frothy.
Add the coconut milk to the eggs and whisk until combined.
Mix in the almond flour and baking powder into the wet mixture, stirring until no lumps remain.
Fold in the grated zucchini, grated carrot, chopped red bell pepper, chopped spinach, chopped onion, and minced garlic.
Season the mixture with salt and black pepper. Stir everything together until well incorporated.
Spoon the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until muffins are set and a toothpick inserted into the center 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 the muffins warm, or store them in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.8 g | 87% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 28.4 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 387 mg | 30% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1529 mg | 33% | |
*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.
