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Healthy Veggie Muffins Recipe Easy Nutritious Lunchbox Snacks

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These healthy veggie muffins are quick, easy, and packed with shredded vegetables, making them perfect nutritious snacks for lunchboxes. They are kid-friendly, flexible, and delicious with a moist texture and subtle savory flavor.

Ingredients

Scale
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano or Italian seasoning
  • 2 large eggs, room temperature
  • 1/4 cup plain Greek yogurt (or dairy-free coconut yogurt as substitute)
  • 1/4 cup olive oil or melted coconut oil
  • 1/2 cup shredded sharp cheddar cheese (optional)
  • 1 cup shredded zucchini (excess moisture squeezed out)
  • 1/2 cup shredded carrots
  • 1/3 cup finely chopped red bell pepper
  • 1/4 cup finely chopped green onions or chives
  • Optional extras: 1/4 cup chopped walnuts or sunflower seeds
  • Optional extras: 1 tablespoon ground flaxseed or chia seeds

Instructions

  1. Preheat oven to 350°F (175°C). Grease muffin tin or line with paper liners.
  2. Shred zucchini and carrots using a box grater. Squeeze out excess moisture from zucchini with a clean towel. Finely chop bell pepper and green onions.
  3. In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and dried oregano.
  4. In a separate bowl, beat eggs, then whisk in Greek yogurt and olive oil until smooth.
  5. Pour wet ingredients into dry ingredients and stir gently just until combined; batter should be lumpy without dry patches.
  6. Fold in shredded zucchini, carrots, bell pepper, green onions, and cheese. If using nuts or seeds, fold them in now.
  7. Spoon batter into muffin cups, filling each about 3/4 full.
  8. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and tops are golden.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to prevent soggy muffins. Use room temperature eggs for better rise. Mix batter gently to avoid dense muffins. Muffins can be made ahead and stored in fridge up to 4 days or frozen up to 3 months. For gluten-free option, substitute whole wheat flour with almond flour and use flax eggs for vegan adaptation.

Nutrition

Keywords: healthy muffins, veggie muffins, lunchbox snacks, nutritious snacks, kid-friendly muffins, whole wheat muffins, easy muffins

Find it online: https://sparklespoon.com/healthy-veggie-muffins-recipe-easy-nutritious-lunchbox-snacks/