Paleo Savory Veggie Muffins

Packed with nutrient-rich vegetables and free from grains or dairy, these Paleo Savory Veggie Muffins are the perfect healthy snack or grab-and-go breakfast for busy mornings. Made with a wholesome mix of almond flour and coconut flour, these muffins are fluffy yet hearty, featuring a medley of fresh zucchini, carrots, spinach, and parsley for a deliciously savory bite. Lightly seasoned with garlic powder and black pepper, they boast just the right balance of flavor without being overwhelming. Easy to make in under 45 minutes, these muffins align perfectly with paleo and gluten-free lifestyles, and they're ideal for meal prep. Enjoy them warm from the oven or store them in the fridge for a convenient, veggie-packed treat!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 2 cups almond flour
• 0.25 cup coconut flour
• 1 teaspoon baking soda
• 0.5 teaspoon sea salt
• 4 large eggs
• 0.5 cup unsweetened almond milk
• 0.25 cup olive oil
• 1 medium zucchini, grated
• 1 medium carrot, grated
• 2 green onions, chopped
• 1 cup baby spinach, chopped
• 0.25 cup fresh parsley, chopped
• 1 teaspoon garlic powder
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with olive oil.

Step 2

In a large mixing bowl, combine almond flour, coconut flour, baking soda, and sea salt. Mix well to combine.

Step 3

In a separate bowl, beat the eggs until frothy. Add almond milk and olive oil and mix until well blended.

Step 4

Pour the wet ingredients into the dry ingredients and stir until just combined.

Step 5

Fold in the grated zucchini, grated carrot, chopped green onions, chopped spinach, and chopped parsley.

Step 6

Add garlic powder and black pepper to the mixture and stir until the vegetables are evenly distributed.

Step 7

Spoon the batter into the prepared muffin tin, filling each cup about three-quarters of the way full.

Step 8

Bake in the preheated oven for 22-25 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.

Step 9

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

Step 10

Serve warm or at room temperature. These muffins can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition Facts

Serving size	(1204.3g)

Amount per serving	% Daily Value*
Calories	2213.7

Total Fat 178.9g	0%
Saturated Fat 26.5g	0%
Polyunsaturated Fat 5.6g
Cholesterol 744mg	0%
Sodium 2999.0mg	0%
Total Carbohydrate 99.5g	0%
Dietary Fiber 46.0g	0%
Total Sugars 23.4g
Protein 83.9g	0%

Vitamin D 207.9IU	0%
Calcium 1151.5mg	0%
Iron 22.3mg	0%
Potassium 2745.0mg	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: 68.7%

Protein: 14.3%

Carbs: 17.0%