Veggie Muffins

These Savory Coconut and Protein Muffins are a unique and satisfying twist on traditional muffins. Packed with wholesome ingredients like almond meal, whey protein powder, and fresh vegetables, these muffins are not only delicious but also nutritious. With just 15 minutes of preparation and 23 minutes of cooking time, you can have a batch of savory muffins ready to enjoy. Whether you’re looking for a quick and wholesome breakfast or a flavorful snack, these muffins are sure to delight your taste buds.

Servings: 5

Preparation Time: 15 minutes

Cooking Time: 23 minutes 

INGREDIENTS:

• ¾ cup almond meal
• ½ teaspoon baking soda
• ¼ cup whey protein powder
• 2 teaspoons fresh dill, chopped
• Salt, to taste
• 4 large organic eggs
• 1½ tablespoons nutritional yeast
• 2 teaspoons apple cider vinegar
• 3 tablespoons fresh lemon juice
• 2 tablespoons coconut oil, melted
• 1 cup coconut butter, softened
• 1 bunch scallion, chopped
• 2 medium carrots, peeled and grated
• ½ cup fresh parsley, chopped

INSTRUCTIONS:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Grease Muffin Tin: Grease 10 cups of a large muffin tin to prevent the muffins from sticking.
3. Prepare Dry Ingredients: In a large bowl, mix together almond meal, baking soda, whey protein powder, chopped fresh dill, and salt.
4. Prepare Wet Ingredients: In another bowl, add the 4 large organic eggs, nutritional yeast, apple cider vinegar, fresh lemon juice, and melted coconut oil. Beat the mixture until well combined.
5. Incorporate Coconut Butter: Add the softened coconut butter to the egg mixture and continue beating until the mixture becomes smooth.
6. Combine Wet and Dry Mixtures: Pour the egg mixture into the bowl with the dry ingredients. Mix until all the ingredients are well combined.
7. Fold in Vegetables: Gently fold in the chopped scallions, grated carrots, and fresh parsley to evenly distribute the vegetables throughout the batter.
8. Fill Muffin Cups: Spoon the muffin mixture into the prepared muffin cups, distributing it evenly among the 10 cups.
9. Bake: Bake the muffins in the preheated oven for about 18-23 minutes or until a toothpick inserted into the center of a muffin comes out clean.
10. Cool and Serve: Remove the muffins from the oven and let them cool on a wire rack for about 5 minutes before serving.
11. Invert and Serve Warm: Carefully invert the muffins onto a serving platter, allowing the tops to become the bottom for a unique presentation. Serve these savory coconut and protein muffins while they are still warm and enjoy!

TIPS:

Here are some helpful tips to ensure your Savory Coconut and Protein Muffins turn out perfectly:

• Use a large muffin tin and grease it well to prevent the muffins from sticking.
• Adjust the amount of fresh dill, nutritional yeast, and salt to suit your taste preferences.
• If you don’t have whey protein powder, you can substitute it with another protein powder of your choice.
• Beat the egg mixture thoroughly to create a light and fluffy texture in the muffins.
• Soften the coconut butter before adding it to the mixture for easy incorporation.
• Be gentle when folding in the scallions, carrots, and parsley to evenly distribute the vegetables without overmixing.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 590
• Fat: 49.3g
• Carbohydrates: 21.9g
• Fiber: 10g
• Sugar: 5.9g
• Protein: 17.5g

These Savory Coconut and Protein Muffins are a flavorful and nutritious treat that can be enjoyed for breakfast, as a snack, or alongside your favorite meals. The combination of almond meal, whey protein, and fresh vegetables provides a satisfying and wholesome experience. By following the tips provided, you can create these muffins with ease, making them a versatile addition to your culinary repertoire. So, indulge in the deliciousness of these savory muffins and elevate your breakfast or snack time!