These Veggie Muffins would have to be one of the most versatile recipes that I have created.
They can be enjoyed for breakfast on the go. Popped with a side salad for lunch. Or used as a snack.
I am sure you have heard the saying breakfast is the most important meal of the day. But in all honesty very time we eat is a chance to ensure we are getting nutrients into our body. If your meals are nutrient poor you will experience hunger, sugar crashes (then highs after you’ve had your mid-morning or mid-afternoon or both hit) even periods of fatigue and brain fog, all from not having a nourishing meal.
But we are so busy in life today we often don’t have time to always make ourselves something nutrient dense.
Problem solved. Veggie Muffins!
If you have been following The Nourishing Way for a while now you will know how passionate we are about getting in lots of vegetables, in lots of colours, throughout the day. These Veggie Muffins deliver a great dose to tick off those vegetable serves. Each muffin contains 1-1.5 serves of veggies. With green from the zucchini and spinach, orange from the carrot and red from capsicum, we are nailing eating all of our rainbow of colours.
The base of these muffins are made from almond meal and buckwheat flour making them gentle on the gut for those who are sensitive to gluten. Buckwheat is actually a seed making it a great alternative to wheat flour for cooking. The almond flour gives is a yummy dense texture and provides a great combination of good fats and protein to keep those hunger pains at bay and help control those sugar spikes you may experience.
For a little added flavour and some great health benefits I’ve included cumin and paprika and the power packed spice turmeric. Cumin is great for stimulating the digestion. This helps breaks down our food. I’m sure you’ve all heard of the wondrous Turmeric. It’s anti-inflammatory properties have been well reported. Turmeric acts directly on the gut wall lining helping keep inflammation along our guts at bay.
A Veggie Muffin wouldn’t be complete without the tastiness that goats cheese adds.
If you loved these and would like a version with bacon try the Breakfast Muffins
What Do I Need?
- 1 1/2 cups of Almond Flour
- 1 cup of Buckwheat Flour
- 1 teaspoon of Baking Powder (gluten free)
- 1/2 teaspoon of Cream of Tartar
- 1 teaspoon of Smoked Paprika
- 1 tablespoon of Cumin, ground
- 1 tablespoon of Turmeric, ground
- 100g Soft Goats Cheese or Feta, crumbled
- 1 Zucchini, grated
- 1 cup Carrot, grated
- 1/2 Capsicum, diced
- 4 Frozen Spinach*
- 4 Eggs
- 100g Butter, melted
- 1 tablespoon of Apple Cider Vinegar (ACV)
- Salt and Pepper to taste
Let’s Do This!
1. Preheat the oven to 180c.
2. Defrost spinach blocks. Place the spinach in a large mixing bowl along with the zucchini, carrot, capsicum and goats cheese.
3. Add the eggs, butter and ACT to the mixture and stir.
4. Add the Almond Flour, Buckwheat Flour, Baking Powder, Cream of Tartar, Smoked Paprika, Cumin and Turmeric to a large bowl. Combine well.
5. Salt and pepper to taste.
6. Line a muffin tray with muffin cups. Divide the mixture evenly among the muffins. Don’t be shy – fill them up
7. Bake in an oven at 180c for 30-35mins or until they slightly spring back.
8. Cool for 5-10minutes in the tray then turn onto a cooling rack.
These can be kept in the fridge for 5days or freeze really well.
NOTE: When you purchase frozen spinach it comes in round blocks, you want 4 of these round blocks
The recipe is Gluten Free + Lactose Free and Vegetarian Friendly