Veggie-Powerhouse Breakfast Muffins
These veggie-packed muffins are a great way to start your day. They're full of flavor and nutrition, and they're easy to make. The almond flour and flaxseed meal give them a nutty flavor and a boost of protein, while the grated carrots, zucchini, bell pepper, and onion add sweetness and crunch. These muffins are also gluten-free and dairy-free, making them a great option for people with food allergies or sensitivities.
I first developed this recipe back in 2010, when I was looking for a way to use up some leftover vegetables. I had some carrots, zucchini, and bell pepper that were starting to go bad, and I didn't want to throw them away. I decided to grate them and add them to a muffin batter, and the results were delicious. The muffins were moist and flavorful, and they were packed with vegetables. I've been making these muffins ever since, and they've become a favorite of my family and friends.
Veggie-Powerhouse Breakfast Muffins Veggie-Powerhouse Breakfast Muffins Veggie-Powerhouse Breakfast Muffins Veggie-Powerhouse Breakfast Muffins
Prep time: 15 | Cook time: 25 | Serves: 12
Ingredients
  • 1 cup almond flour
  • 1/2 cup flaxseed meal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup grated carrots
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped onion
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line a muffin tin with paper liners.
  3. In a large bowl, whisk together the almond flour, flaxseed meal, baking powder, baking soda, and salt.
  4. In a separate bowl, combine the carrots, zucchini, bell pepper, and onion.
  5. Add the wet ingredients to the dry ingredients and stir until just combined.
  6. Fill the muffin tins to the top with the batter.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Why It Works
  • The almond flour and flaxseed meal give the muffins a nutty flavor and a boost of protein.
  • The grated carrots, zucchini, bell pepper, and onion add sweetness and crunch.
  • The muffins are gluten-free and dairy-free, making them a great option for people with food allergies or sensitivities.