Savory Veggie Muffins

A little secret weapon that I have now incorporated during the lockdown period. Muffins are a great way of sneaking in extra veggies into your diet. For this recipe I used Zucchini, Carrot and onion, but feel free to try your own combination of veggies. What ever you have left in the fridge, throw it in there!

These make a great breakfast, lunch or snack for both adults and kids. They are portable and convenient. I like to make a large batch and store them in the freezer. They can last in the freezer for up to two months.

The baking process is important

Take the muffins out of the oven too soon and they will be sticky and uncooked. Bake them too long, and you run the risk of dry muffins. Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to test your muffins a couple minutes before the end of the bake time. Your skewer will come out clean if they are ready.

Savory Veggie Muffins

Gluten Free, Dairy Free, Vegetarian, Kiddo Friendly

Ingredients

1 onion, finely diced

60 ml coconut oil

1 tsp olive oil

1t salt

1 Tbsp. mixed dried herbs (basil, oregano)

1 cup gluten free self- raising flour

1 Tbsp gluten free baking powder

1 1/3 cup grated carrots

1 1/3 cup grated courgettes

200ml pecan nuts, roughly chopped

3 large free- range eggs

60ml dairy free coconut yogurt (if not dairy intolerant, use low fat yogurt)

Instructions

Preheat the oven to 180 degrees. Grease a muffin tin with coconut oil.

Heat a medium sized pan with a splash of olive oil and saute the onions until soft and translucent. Sift the flour and salt together. Add the dried herbs. In a large mixing bowl, mix together the grated carrots and courgette, adding the chopped nuts.

Whisk the eggs and yogurt together. Gently fold in the flour as well as the egg and yogurt mix into the grated vegetable and nut mixture. Do not over mix.

Spoon the mixture into the greased muffin tins and bake for 30-40 minutes or until golden and firm to touch.

Remove from the oven and allow to cool on a cooling rack before eating.

Note

Store muffins in a sealed container in the refrigerator and eat  within 3 days.

If you are freezing these muffins, let them cool completely before freezing.

Have you tried this recipe?

I would like to know if you tried this recipe at home. I would love your thoughts and feedback in the comments below. Don’t forget to share your creation on Instagram and tag @chefdot

Dot you later! X

About the author

Qualified chef, Health Coach and Nutritionist based in Johannesburg & Cape Town, South Africa

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