Description
These Veggie Muffins are a flavorful treat packed with fresh vegetables. Easy to prepare and perfect for healthy snacking or a quick meal, they combine savory flavors with simple ingredients for an irresistible option.
Ingredients
Scale
- 1 tablespoon olive oil
- ½ cup finely chopped onion
- 1 medium zucchini, grated and squeezed dry
- 1 medium carrot, grated
- ½ cup finely chopped red bell pepper
- 1 cup chopped baby spinach
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 3 large eggs
- ¼ cup milk
- ¼ cup plain greek yogurt, substitute sour cream
- 2 tablespoons olive oil
- ½ cup shredded cheese, cheddar, mozzarella, or blend
Instructions
- Adjust oven rack to the middle position and preheat to 350°F. Line a 12-cup muffin tin with paper liners or grease with oil.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add onion and cook until softened, about 2–3 minutes.
- Stir in zucchini, carrot, bell pepper, and spinach. Continue cooking until the vegetables are just tender, around 3–4 minutes. Remove from heat and allow to cool for 5 minutes.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, black pepper, and oregano.
- In another bowl, combine eggs, milk, yogurt, and 2 tablespoons of olive oil, mixing until smooth.
- Pour the wet ingredients into the dry mixture and stir gently until just combined. Avoid overmixing.
- Fold in the cooled vegetables and shredded cheese until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about ⅓ cup.
- Bake for 20–25 minutes, rotating the pan halfway through, until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For a dairy-free option, substitute milk and yogurt with non-dairy alternatives.
These muffins can be frozen for up to 3 months; just reheat them in the oven before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 145
- Sugar: 1g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg