Savory Veggie Muffins

Meet your new favorite grab-and-go breakfast or snack: Savory Veggie Muffins! Bursting with wholesome ingredients like grated carrot, fresh spinach, red bell pepper, and subtle hints of Parmesan cheese and basil, these muffins strike the perfect balance between healthy and flavorful. Made with a mix of all-purpose and whole wheat flour, these muffins are light yet satisfyingly hearty, while the creamy Greek yogurt ensures a moist, tender texture. Perfect for meal prep, they’re ready in under an hour and can be enjoyed fresh out of the oven or stored for quick weekday snacks. Whether you're looking for a protein-packed option for busy mornings or a savory twist on traditional muffins, these veggie-packed delights are sure to become a household favorite!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cups whole wheat flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 0.25 cups olive oil
• 2 large eggs
• 1 cups plain Greek yogurt
• 0.5 cups milk
• 1 cup grated carrot
• 1 cup chopped spinach
• 0.5 cups chopped red bell pepper
• 0.5 cups finely diced onion
• 0.5 cups grated Parmesan cheese
• 2 tablespoons fresh basil, chopped

Directions

Step 1

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

Step 2

In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground black pepper. Mix well to ensure all dry ingredients are evenly distributed.

Step 3

In a separate medium bowl, whisk together the olive oil, eggs, Greek yogurt, and milk until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing as this can make the muffins dense.

Step 5

Gently fold in the grated carrot, chopped spinach, red bell pepper, diced onion, Parmesan cheese, and fresh basil. Ensure the vegetables are evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

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

Step 8

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

Step 9

Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to a week.

Nutrition Facts

Serving size	(1323.5g)

Amount per serving	% Daily Value*
Calories	2070.2

Total Fat 89.8g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 5.6g
Cholesterol 447.5mg	0%
Sodium 3929.2mg	0%
Total Carbohydrate 233.8g	0%
Dietary Fiber 24.0g	0%
Total Sugars 27.4g
Protein 92.7g	0%

Vitamin D 133.7IU	0%
Calcium 1293.8mg	0%
Iron 20.7mg	0%
Potassium 3056.8mg	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: 38.2%

Protein: 17.5%

Carbs: 44.2%