Clean Eating Savory Vegetable Muffins

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These Clean Eating Savory Vegetable Muffins are the perfect solution for a healthy, portable snack or a quick breakfast on the go. Packed with nutritious vegetables, whole grains, and protein, these muffins are a delicious way to enjoy your veggies any time of the day. The blend of zucchini, carrots, spinach, and bell peppers adds vibrant color and flavor, while the whole wheat and almond flours provide a wholesome base. Whether you’re looking for a savory treat or a nutritious meal prep option, these muffins are a delightful choice that you can feel good about eating.

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon of dried oregano or mixed Italian herbs
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 3 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/4 cup olive oil
  • 1/4 cup unsweetened almond milk (or any milk of your choice)
  • 1/2 cup shredded zucchini (drain any extra moisture)
  • 1/2 cup grated carrot
  • 1/4 cup finely chopped spinach
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup grated cheddar or feta cheese (optional)
  • Garnish with fresh herbs such as parsley or chives if desired

Instructions:

  1. Prepare the Oven: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or give the cups a light coating of olive oil or non-stick spray.
  2. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, salt, ground black pepper, dried oregano or Italian seasoning, garlic powder, and smoked paprika (if using). Set aside.
  3. Mix the Wet Ingredients: In a separate medium bowl, whisk together the eggs, plain Greek yogurt, olive oil, and unsweetened almond milk until smooth and well combined.
  4. Mix Ingredients: Add the wet ingredients to the bowl with the dry ingredients. Stir lightly until the mixture is just combined, taking care not to overwork the batter.
  5. Add the Vegetables: Fold in the grated zucchini (make sure to squeeze out excess moisture), grated carrot, chopped spinach, and chopped red bell pepper. If using, also fold in the grated cheddar or feta cheese.
  6. Fill the Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. The batter should be thick and chunky with vegetables.
  7. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden and firm to the touch.
  8. Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. If desired, garnish with fresh herbs like parsley or chives before serving.

Conclusion:

These Clean Eating Savory Vegetable Muffins are a versatile and nutritious option that’s perfect for any meal or snack. With a blend of wholesome flours, protein-rich Greek yogurt, and a variety of fresh vegetables, these muffins provide a satisfying and flavorful way to fuel your day. They’re easy to make, store well, and can be enjoyed warm or at room temperature. Whether you’re looking for a healthy breakfast, a portable lunch, or a savory snack, these vegetable-packed muffins are sure to become a new favorite in your clean eating recipe rotation. Enjoy them on their own or paired with a side salad or soup for a complete meal!

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