Savory Veggie Muffins

By replacing white flour with whole wheat and using low-fat dairy, we created a fiber-rich, low-calorie savory muffin perfect for a guilt-free breakfast or snack.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 cup whole wheat flour · 444 kcal in the whole recipe
• 2 medium eggs · 143 kcal in the whole recipe
• 1/2 cup low-fat yogurt · 63 kcal in the whole recipe
• 1.5 tablespoons olive oil · 180 kcal in the whole recipe
• 1 small zucchini, grated and squeezed · 17 kcal in the whole recipe
• 1/2 red bell pepper, finely diced · 16 kcal in the whole recipe
• 1/2 cup crumbled low-fat feta cheese · 208 kcal in the whole recipe
• 1/2 cup finely chopped fresh spinach · 12 kcal in the whole recipe
• 1 packet baking powder · 12 kcal in the whole recipe
• A pinch of salt and black pepper

Method

1. Whisk the eggs, low-fat yogurt, and olive oil in a large mixing bowl until smooth.

   

2. Add the whole wheat flour, baking powder, salt, and black pepper, then stir to combine.

   

3. Fold in the squeezed zucchini, diced red pepper, chopped spinach, and crumbled cheese using a spatula.

   

4. Divide the batter evenly into 6 muffin cups and bake in a preheated oven at 180°C (350°F) for 25 minutes.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.