Whole Wheat Vegetable Muffins Recipe

Name: Whole Wheat Vegetable Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup assorted fresh vegetables, cut into 1-inch chunks (choose from among carrot, green or red bell pepper, radish, peeled broccoli stem, and zucchini); 2 cups whole wheat pastry flour; 2 tablespoons wheat germ or ground flaxseeds; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup plain soy yogurt; 2 tablespoons olive oil; 1 tablespoon maple syrup or agave nectar; 1/4 cup rice milk, or more as needed; Poppy seeds for topping, optional

Servings: persons

1
Preheat the oven to 350 degrees.
2
Place the vegetable chunks in a food processor.
3
Pulse on and off until the vegetables are finely minced; take care not to overprocess.
4
Set aside.
5
Combine the next 4 (dry) ingredients in a mixing bowl and stir together.
6
Make a well in the center.
7
Pour in the yogurt, oil, syrup, and rice milk.
8
Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
9
Stir in the vegetables.
10
Divide the batter among 12 lightly oiled or paper-lined muffin tins.
11
Top with the optional poppy seeds.
12
Bake for 20 to 25 minutes, or until the tops are golden brown.
13
Remove the muffins from the tins as soon as they are cool enough to handle, and cool them on a rack or a plate.
14
Add 1/4 cup minced dried tomato, reconstituted or oil-cured, as preferred.
15
Per muffin:
16
Calories: 115
17
Total fat: 3g
18
Protein: 4g
19
Fiber: 3g
20
Carbohydrate: 20g
21
Cholesterol: 0mg
22
Sodium: 150mg

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup assorted fresh vegetables, cut into 1-inch chunks (choose from among carrot, green or red bell pepper, radish, peeled broccoli stem, and zucchini), 2 cups whole wheat pastry flour, 2 tablespoons wheat germ or ground flaxseeds, 1 1/2 teaspoons baking powder, and more.

Yes, Whole Wheat Vegetable Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Whole Wheat Vegetable Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions