Savory Vegetable Muffins
These savory vegetable muffins are a healthy snack or breakfast option, packed with fresh veggies and herbs for a delightful taste.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Can substitute with whole wheat or almond flour for a healthier option.
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Wet Ingredients
- 2 large eggs Can substitute with 4 egg whites for a lower calorie option.
- 0.33 cups olive oil Can substitute with vegetable oil.
- 0.5 cups plain Greek yogurt Adds moisture and a slight tang.
Vegetables and Add-ins
- 1 cup grated zucchini Ensure excess water is squeezed out.
- 0.5 cups grated carrots
- 0.5 cups chopped spinach
- 0.25 cups chopped fresh herbs (parsley, basil, or chives) For added flavor.
- 0.5 cups shredded cheddar cheese Optional for enhanced richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with oil or butter.
- In a large bowl, mix the dry ingredients: all-purpose flour, baking powder, baking soda, salt, garlic powder, and onion powder.
- In a separate bowl, whisk together the eggs, olive oil, and Greek yogurt until smooth. Stir in the grated zucchini, carrots, spinach, and any optional cheese or herbs.
- Gently combine the wet and dry ingredients until just mixed. Avoid overmixing, as this can lead to tough muffins.
- Fill each muffin cup three-quarters full with batter.
Baking
- Bake in the preheated oven for 17-25 minutes, or until a toothpick inserted into the middle comes out clean. Start checking for doneness around 18 minutes.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to finish cooling.
Notes
Store muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. For longer storage, freeze muffins individually and transfer them to a freezer-safe bag.