Clean Eating Savory Vegetable Muffins
Ingredients:
- Whole wheat flour: 200 g (1 1/2 cups)
- Baking powder: 10 g (2 teaspoons)
- Baking soda: 5 g (1 teaspoon)
- Salt: 3 g (1/2 teaspoon)
- Black pepper: 1 g (1/4 teaspoon)
- Garlic powder: 2 g (1 teaspoon)
- Olive oil: 30 g (2 tablespoons)
- Eggs: 2 large (about 120 g)
- Milk (unsweetened almond milk or your preferred type): 120 g (1/2 cup)
- Carrot: 80 g (1 small, grated)
- Zucchini: 150 g (1 small, grated)
- Spinach: 60 g (fresh, chopped)
- Cheddar cheese (optional, for flavor): 50 g (1/2 cup, grated)
- Fresh herbs (optional, such as parsley or thyme): 10 g (chopped)
Instructions
Preheat Oven
Preheat your oven to 180°C (350°F) and line a muffin tray with paper liners or lightly grease it.
Prepare Dry Ingredients
In a large mixing bowl, whisk together the whole wheat flour (200 g), baking powder (10 g), baking soda (5 g), salt (3 g), black pepper (1 g), and garlic powder (2 g).
Prepare Wet Ingredients
In another bowl, whisk together the olive oil (30 g), eggs (120 g), and milk (120 g) until smooth and well combined.
Add Vegetables
Stir in the grated carrot (80 g), grated zucchini (150 g), and chopped spinach (60 g). If using, fold in the grated cheddar cheese (50 g) and chopped fresh herbs (10 g).
Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix to keep the muffins light and fluffy.
Fill Muffin Tin
Spoon the batter evenly into the muffin tray, filling each cup about 2/3 full.
Bake
Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Enjoy these savory vegetable muffins as a nutritious breakfast or a healthy snack!