Description
These savory veggie muffins are packed with whole-wheat flour, fresh spinach, and cheese for a nutritious, fiber-rich snack or quick breakfast. They’re light, fluffy, and perfect for meal prepping or on-the-go eating.
Ingredients
Scale
1 cup whole-wheat flour
1 tsp baking powder
1/2 cup milk (dairy or plant-based)
1/2 cup grated cheese (cheddar or feta)
1 cup fresh spinach, chopped
2 eggs
1/4 cup olive oil
Optional: herbs (e.g., basil, thyme)
Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix Dry Ingredients: In a bowl, mix whole-wheat flour and baking powder.
- Mix Wet Ingredients: In a separate bowl, whisk together milk, eggs, and olive oil until combined.
- Combine & Fold in Veggies: Stir wet ingredients into the dry mixture, then gently fold in cheese, spinach, and herbs.
- Bake: Spoon batter into muffin cups and bake for 18-20 minutes, or until golden and set. Let cool before serving.
Notes
These muffins pair well with a side of yogurt or a fresh salad.
You can swap spinach for grated zucchini or carrots for variety.
Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg
Keywords: savory muffins, veggie muffins, healthy breakfast, meal prep, high-fiber muffins