Low Sodium Savory Veggie Muffins

Start your day with a flavorful bite of these Low Sodium Savory Veggie Muffins! Packed with wholesome ingredients like whole wheat flour, fresh spinach, grated carrot, and red bell pepper, these muffins are a nutrient-rich, heart-healthy snack or breakfast option. A blend of aromatic spices—ground cumin, onion powder, and black pepper—elevates the savory flavor profile without adding extra sodium, making them perfect for those watching their salt intake. The addition of grated parmesan cheese adds a hint of indulgence, while almond milk and olive oil keep the muffins moist and tender. Quick to prepare and baked to golden perfection in just 20 minutes, these veggie-packed muffins are as versatile as they are delicious. Serve them on their own, pair them with soup or salad, or enjoy them as a grab-and-go snack. Perfect for meal prep, these muffins store well, so you can savor healthy goodness all week long!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup whole wheat flour
• 0.5 cup all-purpose flour
• 1 tablespoon baking powder
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon ground cumin
• 0.5 teaspoon onion powder
• 1 cup unsweetened almond milk
• 2 pieces large eggs
• 0.25 cup olive oil
• 1 cup baby spinach, chopped
• 1 medium carrot, grated
• 0.5 cup red bell pepper, diced
• 2 stalks green onions, chopped
• 0.25 cup fresh parsley, chopped
• 0.25 cup grated parmesan cheese

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with olive oil.

Step 2

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, black pepper, cumin, and onion powder.

Step 3

In another bowl, beat the eggs, then whisk in the almond milk and olive oil until well combined.

Step 4

Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.

Step 5

Fold in the chopped spinach, grated carrot, diced red bell pepper, chopped green onions, and chopped parsley until evenly distributed throughout the batter.

Step 6

Gently fold in the grated parmesan cheese.

Step 7

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

Step 8

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of the muffins comes out clean.

Step 9

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 10

Enjoy these nutritious muffins warm or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Serving size	(916.8g)

Amount per serving	% Daily Value*
Calories	1512.8

Total Fat 79.3g	0%
Saturated Fat 16.7g	0%
Polyunsaturated Fat 6.0g
Cholesterol 392mg	0%
Sodium 2126.2mg	0%
Total Carbohydrate 164.5g	0%
Dietary Fiber 24.9g	0%
Total Sugars 9.1g
Protein 49.9g	0%

Vitamin D 167.8IU	0%
Calcium 1019.9mg	0%
Iron 17.8mg	0%
Potassium 2188.6mg	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: 45.4%

Protein: 12.7%

Carbs: 41.9%