Dairy-Free Savory Veggie Muffins

Packed with vibrant vegetables and free from dairy, these Dairy-Free Savory Veggie Muffins are the ultimate healthy snack or on-the-go breakfast. Bursting with the flavors of sautéed onion, garlic, bell pepper, and spinach, these muffins are made extra wholesome with the addition of protein-rich chickpea flour and nutrient-packed chia seeds. Light and fluffy thanks to a perfect blend of all-purpose flour and baking agents, they’re held together with almond milk and eggs for a moist yet tender crumb. Ready in under an hour, these veggie-loaded muffins are deliciously spiced with oregano and black pepper, making them an irresistible savory option for vegan-curious eaters and dairy-free diets alike. Perfect for meal prep, they’re sure to elevate your snacking game!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 Garlic cloves, minced
• 1 medium Carrot, grated
• 1 medium Zucchini, grated
• 1 medium Red bell pepper, finely chopped
• 1 cup Baby spinach, chopped
• 1.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Dried oregano
• 0.5 cup Chickpea flour (also known as besan)
• 1 cup Unsweetened almond milk
• 2 large Eggs, lightly beaten
• 1 tablespoon Chia seeds

Directions

Step 1

Preheat oven to 375°F (190°C) and line a 12-cup muffin tray with paper liners or grease with olive oil.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4 minutes.

Step 3

Add minced garlic, grated carrot, grated zucchini, and chopped bell pepper to the skillet. Cook for another 3-4 minutes until the vegetables are slightly tender.

Step 4

Stir in the chopped spinach and cook until wilted, about 1-2 minutes. Remove from heat and let the vegetable mixture cool slightly.

Step 5

In a large mixing bowl, combine all-purpose flour, chickpea flour, baking powder, baking soda, salt, black pepper, and dried oregano. Mix well.

Step 6

In a separate bowl, whisk together the almond milk, eggs, chia seeds, and the remaining 1 tablespoon of olive oil.

Step 7

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.

Step 8

Fold in the cooled vegetable mixture into the batter until evenly distributed.

Step 9

Divide the batter evenly among the prepared muffin cups.

Step 10

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 11

Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Step 12

Enjoy these dairy-free savory veggie muffins warm or at room temperature!

Nutrition Facts

Serving size	(1248.6g)

Amount per serving	% Daily Value*
Calories	1558.8

Total Fat 51.3g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 5.7g
Cholesterol 372mg	0%
Sodium 4332.5mg	0%
Total Carbohydrate 222.3g	0%
Dietary Fiber 26.5g	0%
Total Sugars 27.3g
Protein 55.4g	0%

Vitamin D 169.8IU	0%
Calcium 775.0mg	0%
Iron 19.0mg	0%
Potassium 2599.3mg	0%

*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.

Source of Calories

Fat: 29.4%

Protein: 14.1%

Carbs: 56.5%