Clean Eating Savory Vegetable Muffins

Table of Contents

Looking for a wholesome, nutrient-packed snack or a quick, satisfying breakfast? These Clean Eating Savory Vegetable Muffins are just what you need! Made with fresh veggies, whole grains, and simple, wholesome ingredients, these muffins are full of flavor without any refined sugar or additives. They’re perfect for meal prep, easy to grab on the go, and a delicious way to sneak more vegetables into your day. Whether enjoyed warm or at room temperature, these muffins make a great savory alternative to traditional baked goods.

Ingredients:

Whole wheat flour: 200 g (1 1/2 cups)

Baking powder: 10 g (2 teaspoons)

Baking soda: 5 g (1 teaspoon)

Salt: 3 g (1/2 teaspoon)

Black pepper: 1 g (1/4 teaspoon)

Garlic powder: 2 g (1 teaspoon)

Olive oil: 30 g (2 tablespoons)

Eggs: 2 large (about 120 g)

Milk (unsweetened almond milk or your preferred type): 120 g (1/2 cup)

Carrot: 80 g (1 small, grated)

Zucchini: 150 g (1 small, grated)

Spinach: 60 g (fresh, chopped)

Cheddar cheese (optional, for flavor): 50 g (1/2 cup, grated)

Fresh herbs (optional, such as parsley or thyme): 10 g (chopped)

Instructions

Preheat Oven

Preheat your oven to 180°C (350°F) and line a muffin tray with paper liners or lightly grease it.

Prepare Dry Ingredients

In a large mixing bowl, whisk together the whole wheat flour (200 g), baking powder (10 g), baking soda (5 g), salt (3 g), black pepper (1 g), and garlic powder (2 g).

Prepare Wet Ingredients

In another bowl, whisk together the olive oil (30 g), eggs (120 g), and milk (120 g) until smooth and well combined.

Add Vegetables

Stir in the grated carrot (80 g), grated zucchini (150 g), and chopped spinach (60 g). If using, fold in the grated cheddar cheese (50 g) and chopped fresh herbs (10 g).

Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix to keep the muffins light and fluffy.

Fill Muffin Tin

Spoon the batter evenly into the muffin tray, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 18–22 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Enjoy these savory vegetable muffins as a nutritious breakfast or a healthy snack!