Savory Veggie & Cheese Muffins
These are great snacks and reheat well.
Savory Veggie & Cheese Muffins
These are great snacks and reheat well - perfect for a savory breakfast or snack.
Ingredients (12 muffins)
1 ½ cups whole wheat flour
1 tsp baking powder
½ tsp baking soda
1 tsp garlic powder
½ tsp dried thyme
2 eggs
½ cup plain Greek yogurt
½ cup milk (dairy or plant-based)
1 cup grated zucchini (squeezed dry)
½ cup chopped spinach
½ cup shredded cheddar (or dairy-free alternative)
Instructions
Preheat oven to 375°F (190°C). Grease or line a muffin tin.
In a large bowl, whisk flour, baking powder, baking soda, garlic powder, and thyme.
In another bowl, whisk eggs, Greek yogurt, and milk.
Fold in zucchini, spinach, and cheese.
Stir wet ingredients into dry until just combined (don’t overmix).
Spoon batter into muffin cups.
Bake for 22–25 minutes, until golden on top and firm in the center.
Let cool slightly before serving.
Weil Nutrition Corner™ Food As Medicine. Packed with fiber and antioxidants from zucchini and spinach, these muffins also have protein from the Greek yogurt.
Freezing and Reheating Tips
To Freeze: Let muffins cool completely. Place on a baking sheet in a single layer, freeze until solid, then transfer to a freezer-safe bag or container. Label with date. They’ll keep for up to 3 months.
To Reheat:
Microwave: Wrap in a damp paper towel and heat for 20–30 seconds.
Oven: Warm at 300°F (150°C) for 10–12 minutes for best texture.