Garden Bounty Muffins

Bursting with fresh garden flavors, these Garden Bounty Muffins are the perfect way to showcase nature's finest harvest. Packed with wholesome zucchini, carrots, red bell pepper, and a medley of fresh herbs like parsley and chives, these savory muffins are balanced with a hint of nutty Parmesan cheese. Their tender, moist crumb comes from a blend of buttermilk and olive oil, while the gentle rise is achieved with a perfect combination of baking powder and baking soda. Ready in just 35 minutes, these veggie-loaded muffins make an ideal on-the-go breakfast, savory snack, or a flavorful side for soups and salads. Whether enjoyed warm from the oven or stored for later, they’re an irresistible way to celebrate seasonal produce. Perfect for meal prep, food waste reduction, and healthy eating habits!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 1 cup Zucchini, shredded
• 0.5 cups Carrot, shredded
• 0.5 cups Red bell pepper, finely diced
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Fresh chives, chopped
• 0.5 cups Parmesan cheese, grated
• 1 large Egg
• 0.75 cups Buttermilk
• 0.25 cups Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups well.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3

Add the shredded zucchini, shredded carrot, diced red bell pepper, parsley, chives, and Parmesan cheese to the dry ingredients. Toss to coat the vegetables evenly with the flour mixture.

Step 4

In a separate bowl, whisk the egg, buttermilk, and olive oil until well combined.

Step 5

Pour the wet ingredients into the dry ingredients. Gently fold the mixture together just until no dry streaks remain. Do not overmix.

Step 6

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.

Nutrition Facts

Serving size	965.8 grams (965.8g)

Amount per serving	% Daily Value*
Calories	1650

Total Fat 84.90g	109%
Saturated Fat 22.80g	114%
Polyunsaturated Fat 7.60g
Cholesterol 280mg	93%
Sodium 3561mg	155%
Total Carbohydrate 172.80g	63%
Dietary Fiber 12.10g	43%
Total Sugars 23.40g
Protein 52.10g	104%

Vitamin D 149IU	745%
Calcium 802mg	62%
Iron 12mg	64%
Potassium 1728mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.9%

Protein: 12.5%

Carbs: 41.5%