Veggies in Your Muffin! Get The Health Quotient On

And 6 baking hacks for perfect muffins

Annabelle D’Costa

You don’t have to be a food expert to know that a breakfast staple such as a muffin is no comparison to other healthy breakfast food contenders. With an average muffin packing about 400 calories and 40 grams of sugar in one serving, eating a muffin for breakfast could be the deadliest sin you’re committing. Yes, they're convenient and delicious, especially when you’re rushing through the day. But it is also very simple to give muffins a healthy spin, compared to other baked goodies.

Veggies and fruits in our first and most important meal of the day, they stand as the undisputed poster child for food hatred. According to the American Centre for Disease Control and Prevention, about 85 per cent of us are falling short of the recommended intake for fruits and veggies. Yet who’s grabbing fruit and veggies to-go?

What if we combined our love for muffins with the goodness of vegetables? Say no more! Here are vegetable muffin recipes ranging from filling breakfast accents to brunch-worthy sides – so good that you won’t want to miss breakfast again!

Oats and Carrot Muffin

Carrot cake lovers will be pleasantly surprised by these tasty muffin treats. Even though they look like regular muffins, but they’re packed with the goodness of apples, oats and carrots. These muffins are further flavoured with nutmeg and cinnamon. The use of carrots, oats and apples gives these muffins a rich texture, adding to the crunchiness, while the carrots are also responsible for the gorgeous colour.

Broccoli and Chickpeas Muffin

The nutrition from broccoli and the nuttiness from chickpeas come together in this easy-peasy muffin recipe. This Broccoli and Chickpeas muffin recipe is a compact meal packed with plant protein, roasted veggies, and a delicious tomato sauce on the side. You get your whole-grain complex carbohydrates, your green veggies, some protein in the form of eggs, and oodles of healthy fats in the drool-worthy tomato sauce.

Tomato and Sweet Corn Muffin

Flecked with bits of tomato and corn, these muffins are delicious as they look. You are free to throw in a couple more veggies of your choice – we vote for rough chopped spinach. You could also throw in bits of ham for a meaty affair. These muffins are best enjoyed when they’re fresh out of the oven.

Here are some baking tips and tricks to help you with your muffin baking game:

1. Refrain from over-stirring your muffin batter, you’re muffin will become too tough to eat otherwise. Just stir enough to moisten the ingredients. You’re aiming for a mixture that should look lumpy, thick and floury.

2. Fill only 3/4th of your muffin cups/tins to get muffins with nice round tops and to prevent them from spilling out over the top of the pan.

3. If you don’t have enough batter to fill all the cups in your muffin tray, half fill the empty ones with water for even baking

4. If you’re out of liners, simply cut 5-inch squares of parchment paper, invert the muffin tin and firmly press each square over the base of a muffin cup to shape it. Turn the pan right-side up, pop the papers into place.

5. Allow your muffins to cool in the tray for five minutes before taking them out. To take them out, run a butter knife around the edges and place on a cooling rack to avoid soggy bottoms.

6. If you’d like to freeze your muffins for future use, cool them completely before wrapping individually in plastic wrap or parchment paper. You could then store them in a ziplock bag or airtight container. Before serving, simply pop the muffin into the microwave on high for about 20 seconds. 

 Don't forget to check our #31DaysOfBaking series for the latest in baking 

Image: Shutterstock 


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