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Savory Veggie Muffins
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Course:
Breakfast
Cook Time:
30
minutes
minutes
Servings:
12
muffins
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Equipment
Muffin pan
(12 cups)
Ingredients
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
Instructions
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.
Notes
Customize muffins by swapping veggies or adding cooked ham or turkey.