Whole30 Savory Veggie Muffins

Packed with wholesome ingredients and brimming with flavor, these Whole30 Savory Veggie Muffins are the perfect grab-and-go breakfast or snack for those following a clean-eating lifestyle. Made with nutrient-dense vegetables like zucchini, carrots, spinach, and red bell peppers, combined with almond flour and creamy coconut milk, these muffins are both gluten-free and dairy-free, aligning seamlessly with Whole30 guidelines. Light, fluffy, and seasoned to perfection, they’re a delightful way to start your day or fuel up mid-afternoon. Ready in just 45 minutes and easily stored for meal prep, these veggie-packed muffins are as convenient as they are nutritious.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 6 large eggs
• 0.25 cup coconut milk
• 0.5 cup almond flour
• 1 cup grated zucchini
• 1 cup grated carrot
• 0.5 cup finely chopped red bell pepper
• 1 cup chopped spinach
• 0.5 cup finely chopped onion
• 2 cloves minced garlic
• 1 teaspoon baking powder (Whole30 compliant)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with olive oil or line with muffin liners.

Step 2

In a large bowl, whisk the eggs thoroughly until they are well beaten and slightly frothy.

Step 3

Add the coconut milk to the eggs and whisk until combined.

Step 4

Mix in the almond flour and baking powder into the wet mixture, stirring until no lumps remain.

Step 5

Fold in the grated zucchini, grated carrot, chopped red bell pepper, chopped spinach, chopped onion, and minced garlic.

Step 6

Season the mixture with salt and black pepper. Stir everything together until well incorporated.

Step 7

Spoon the mixture evenly into the prepared muffin tin, filling each cup about three-quarters full.

Step 8

Bake in the preheated oven for 20-25 minutes, or until muffins are set and a toothpick inserted into the center comes out clean.

Step 9

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

Step 10

Serve the muffins warm, or store them in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(885.7g)

Amount per serving	% Daily Value*
Calories	1028.4

Total Fat 67.8g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 1.5g
Cholesterol 1116mg	0%
Sodium 3628.4mg	0%
Total Carbohydrate 55.3g	0%
Dietary Fiber 13.1g	0%
Total Sugars 28.4g
Protein 53.5g	0%

Vitamin D 246IU	0%
Calcium 387.1mg	0%
Iron 9.0mg	0%
Potassium 1528.7mg	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: 58.4%

Protein: 20.5%

Carbs: 21.2%