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Good Breakfast Veggie Muffins - Cook Republic
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5 from 4 votes

GOOD BREAKFAST VEGGIE MUFFINS

Prep Time10 minutes
Cook Time30 minutes
Course: Breakfast, Light Meal
Cuisine: Vegetarian
Keyword: breakfast muffins, quinoa muffins, savoury muffins, spinach muffins, vegetarian muffins, veggie muffins, veggie packed muffins
Servings: 10
Author: Sneh

Ingredients

  • 1 cup (160 g) spelt flour
  • 1/2 cup (45 grams) rolled oats
  • 1/2 cup (110 grams) cooked quinoa
  • 2 teaspoons baking powder
  • 1 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground turmeric
  • 1 teaspoon red chilli flakes
  • 1 teaspoon sea salt flakes
  • 1 tablespoon olive oil
  • 1 large leek thinly sliced and chopped (white only)
  • 4 garlic cloves minced
  • 4 spring onions thinly sliced (green only)
  • 2 (60 grams) large handfuls baby spinach leaves, chopped
  • 1 medium carrot peeled and grated
  • ½ cup (125 ml) olive oil
  • 2 eggs lightly whisked
  • ¼ cup (60 ml) milk of choice
  • 3 teaspoons wholegrain mustard
  • pepitas (pumpkin seeds)

Instructions

  • Pre-heat oven to 200°C (180°C fan-forced). Grease the holes of a 12-hole muffin pan with butter or line them with paper cases.
  • Add spelt flour, rolled oats, cooked quinoa, baking powder, thyme, paprika, turmeric, chilli and salt to a large bowl.
  • Heat a tablespoon of oil in a medium frying pan on medium. Add leek and garlic. Sauté for a few minutes until caramelized. Add spring onion. Cook for 1-2 minutes until glazed. Add spinach and cook for a further minute until spinach is wilted. Remove from heat and cool slightly.
  • Add cooked greens to the bowl of the flour mix.
  • Add carrot, oil, eggs, milk and mustard. Mix well using a wooden spoon until just combined.
  • Spoon muffin batter into the prepared muffin holes until each is two thirds full. Sprinkle muffins with pumpkin seeds.
  • Bake in the pre-heated oven for 30-35 minutes until golden on top. Remove from the oven. Enjoy warm or store in fridge for up to three days and in the freezer for up to two weeks.

Notes

The batter will be quite wet. This is okay. It firms up really well after baking and keeps the veggie muffin from becoming dry. The resulting muffin will be moist with a crispy golden exterior and lots of texture and crunch.
Make It Gluten-Free - Substitute spelt flour with buckwheat or sorghum flour. Make sure the oats you are using are gluten-free oats.
Make It Vegan - Substitute eggs with flax eggs (1 flax egg = 1 tablespoon flax meal + 3 tablespoons water. Mix and allow to set and become viscose for 15 minutes before using)