Protein Veggie Muffins
Delicious and nutritious protein veggie muffins packed with vegetables and protein powder, perfect for a healthy snack or breakfast on the go.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
1 cup grated zucchini, squeezed dry
1/2 cup grated carrot
1/2 cup finely chopped spinach
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped onion
3 large eggs
1/2 cup plain Greek yogurt
1/4 cup olive oil
1 cup oat flour
1/2 cup unflavored whey protein powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, whisk together the eggs, Greek yogurt, and olive oil until smooth.
Add the grated zucchini, grated carrot, chopped spinach, red bell pepper, and onion to the wet ingredients. Stir to combine.
In a separate bowl, sift together the oat flour, whey protein powder, baking powder, baking soda, salt, black pepper, garlic powder, and dried oregano.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.