High Protein Savory Veggie Muffins

Packed with wholesome ingredients and bursting with flavor, these High Protein Savory Veggie Muffins are the perfect blend of nutrition and convenience. Featuring protein-rich quinoa, chickpea flour, and eggs, these muffins are an ideal grab-and-go snack or a hearty addition to your breakfast routine. Loaded with sautéed vegetables like zucchini, red bell peppers, and spinach, they deliver a satisfying dose of fiber and nutrients in every bite. A touch of Parmesan cheese adds savory depth, while the fluffy texture is achieved with just the right balance of baking essentials. Ready in under an hour, these gluten-free muffins are easy to prepare and can be enjoyed warm or at room temperature. Whether you're meal prepping for the week or looking for a portable, healthy snack, these veggie-packed, high-protein muffins are a crowd-pleasing option for any time of day.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 120 grams Quinoa
• 240 ml Water
• 30 ml Olive oil
• 1 small Onion, finely chopped
• 1 medium Red bell pepper, diced
• 1 medium Zucchini, grated
• 100 grams Spinach, chopped
• 3 cloves Garlic, minced
• 150 grams Chickpea flour
• 10 grams Baking powder
• 5 grams Salt
• 2 grams Black pepper
• 3 large Eggs
• 120 ml Milk
• 60 grams Parmesan cheese, grated

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease well with cooking spray.

Step 2

Rinse the quinoa under cold water and then cook according to package instructions with the 240 ml of water. Allow it to cool slightly after cooking.

Step 3

In a skillet over medium heat, add the olive oil. Sauté the onion and red bell pepper for about 5 minutes until softened.

Step 4

Add the grated zucchini, spinach, and garlic to the skillet and continue to sauté for another 2-3 minutes until the spinach wilts. Remove from heat and set aside to cool slightly.

Step 5

In a large mixing bowl, combine chickpea flour, baking powder, salt, and black pepper.

Step 6

In another bowl, beat the eggs and milk together. Stir in the cooked quinoa, sautéed vegetables, and Parmesan cheese.

Step 7

Combine the wet ingredients with the dry ingredients and mix gently until just combined.

Step 8

Evenly distribute the batter among the prepared muffin cups.

Step 9

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

Step 10

Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Step 11

Serve warm or at room temperature for a protein-packed snack.

Nutrition Facts

Serving size	(1386.6g)

Amount per serving	% Daily Value*
Calories	1875.0

Total Fat 82.5g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 629.1mg	0%
Sodium 5205.5mg	0%
Total Carbohydrate 186.3g	0%
Dietary Fiber 24.8g	0%
Total Sugars 34.9g
Protein 104.1g	0%

Vitamin D 177.5IU	0%
Calcium 1179.1mg	0%
Iron 17.8mg	0%
Potassium 3236.7mg	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: 39.0%

Protein: 21.9%

Carbs: 39.1%