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Savory Veggie Muffins

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Course: Breakfast
Cook Time: 30 minutes
Servings: 12 muffins


  • Muffin pan (12 cups)


  • 2 cups grated veggies (carrots, zucchini, yellow squash or sweet potato)
  • 1/2 cup low-sodium vegetable juice
  • 1/3 cup plain low fat yogurt
  • 2 Tbsp. honey
  • 1/4 cup canola oil
  • 2 eggs
  • 1 3/4 cups whole wheat flour
  • 1/2 cup rolled oats
  • 1/3 cup nutritional yeast
  • 3 Tbsp. ground flaxseed
  • 3 tsp. baking powder
  • 1/2 tsp. iodized salt
  • 1/8 tsp. cayenne pepper
  • 1 tsp. dried Italian herb blend


  • Preheat oven to 350°F. Spray a 12-cup muffin pan with pan spray and set aside.
  • Place the grated veggies onto a clean dish towel and wrap them up.
  • Squeeze the juice out of the veggies until no moisture remains.
  • Place the grated veggies into a large mixing bowl along with the vegetable juice, yogurt, honey, oil and eggs. Stir until combined.
  • In a separate bowl, combine flour and all remaining dry ingredients.
  • Add dry ingredients to wet ingredients. Fold in gently until just combined. Do not overmix as this can make the muffins tough.
  • Spoon the mixture equally between the 12 muffin cups. Bake for 20-30 minutes or until a toothpick inserted comes out clean.


Customize muffins by swapping veggies or adding cooked ham or turkey.
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