Gluten-Free Savory Veggie Muffins
Bursting with wholesome vegetables and cheesy goodness, these Gluten-Free Savory Veggie Muffins are the ultimate snack or grab-and-go breakfast for anyone seeking a healthy, gluten-free option. Perfectly fluffy with a balanced savory flavor, these versatile muffins feature a mix of grated zucchini, carrots, red bell peppers, and green onions, paired with the creamy richness of cheddar cheese and a hint of fresh parsley. Made with gluten-free all-purpose flour, almond milk, and olive oil, they’re ideal for those with dietary restrictions without compromising on taste. Ready in just under 45 minutes, these muffins are easy to prepare, bake to golden perfection, and can be enjoyed warm or stored for a busy week ahead. Whether you’re meal prepping, packing a lunchbox, or hosting a brunch, these veggie-packed muffins are a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 large Eggs
- 0.5 cup Almond milk
- 0.25 cup Olive oil
- 1 medium Carrot, grated
- 1 medium Zucchini, grated
- 0.5 medium Red bell pepper, diced
- 2 stalks Green onions, chopped
- 1 cup Cheddar cheese, grated
- 2 tablespoons Parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with oil.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, salt, and black pepper.
In another bowl, beat the eggs and then add in almond milk and olive oil. Mix well to combine.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fold in the grated carrot, zucchini, diced red bell pepper, chopped green onions, grated cheddar cheese, and chopped parsley until evenly distributed.
Divide the mixture evenly among the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the muffins are golden and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Serve warm or store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 3615 mg | 157% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 20.3 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1204 mg | 93% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1407 mg | 30% | |
*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.
