Nut-Free Savory Veggie Muffins

Start your day with a burst of wholesome flavor by baking these Nut-Free Savory Veggie Muffins! Packed with vibrant, nutrient-rich vegetables like grated carrots, zucchini, and red bell peppers, these muffins are a delicious way to sneak more veggies into your diet. Cheddar cheese adds a savory richness, while fresh chives lend a subtle, herbaceous flair. Free from nuts, these muffins are perfect for lunchboxes, school-safe snacks, or a grab-and-go breakfast. With just 15 minutes of prep time and a tender, moist crumb, this easy recipe strikes the perfect balance between healthful and indulgent. Serve them warm, or enjoy them at room temperature—either way, these veggie-packed muffins are sure to become your new favorite!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 2 large Eggs
• 0.75 cup Whole milk
• 0.25 cup Olive oil
• 0.5 cup Carrot, grated
• 0.5 cup Zucchini, grated
• 0.5 cup Red bell pepper, finely chopped
• 0.5 cup Cheddar cheese, shredded
• 2 tablespoons Chives, finely chopped

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, salt, and ground black pepper.

Step 3

In a separate bowl, beat the eggs. Add the milk and olive oil, and whisk until well combined.

Step 4

Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Avoid over-mixing to keep the muffins tender.

Step 5

Fold in the grated carrot, zucchini, chopped red bell pepper, shredded cheddar cheese, and chives into the batter.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 20-25 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 about 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Nutrition Facts

Serving size	924.4 grams (924.4g)

Amount per serving	% Daily Value*
Calories	1748

Total Fat 92.00g	118%
Saturated Fat 27.70g	139%
Polyunsaturated Fat 5.50g
Cholesterol 454mg	151%
Sodium 3205mg	139%
Total Carbohydrate 176.10g	64%
Dietary Fiber 11.50g	41%
Total Sugars 21.30g
Protein 54.70g	109%

Vitamin D 175IU	873%
Calcium 780mg	60%
Iron 12mg	68%
Potassium 1575mg	34%

*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: 47.3%

Protein: 12.5%

Carbs: 40.2%