Savory Vegetable Muffins - low carb vegetarian recipes
Sometimes I just want a snack that feels like comfort food but doesn’t knock me off track. That’s where these savory vegetable muffins step in. They’re soft in the middle, a little crisp on top, and they pack in way more flavor than you’d expect from a humble muffin tray.
I’ve made these when friends popped over and I didn’t have much in the fridge, and every time, someone has asked for the recipe before leaving. They’re flexible, forgiving, and they keep you full without the usual carb crash. If you’ve been searching for Protein Muffins Low Carb or you’re collecting Low Carb Recipes for quick weekday snacks, these will fit right in.
This recipe is for anyone who likes easy recipes low carb, whether you call them recipes low carb, recipe low carb, or low carb recipes easy. No matter the name, the result is the same: a tray of golden muffins you’ll want to eat warm, straight out of the oven.
Servings: 12 muffins
Ingredients
- 1 cup grated zucchini (squeezed to remove water)
- 1 cup grated carrot
- 1/2 cup chopped bell pepper
- 1/2 cup chopped onion
- 3/4 cup chickpea flour
- 1/4 cup almond flour
- 2 tbsp ground flaxseed mixed with 6 tbsp water (flax eggs)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/4 cup nutritional yeast
- 2 tbsp olive oil
- 1/2 cup unsweetened plant-based milk
Instructions
- Preheat oven to 375°F (190°C) and grease or line a muffin pan.
- In a large bowl, combine grated zucchini, carrot, bell pepper, and onion.
- Add chickpea flour, almond flour, baking powder, baking soda, spices, and nutritional yeast. Stir well.
- Mix flax eggs, olive oil, and plant-based milk in a small bowl, then add to dry mixture.
- Stir until just combined, then divide batter evenly among muffin cups.
- Bake for 25–30 minutes until golden and firm to the touch.
- Cool slightly before removing from pan and enjoy warm or at room temperature.