Description
Discover delicious veggie-loaded recipes that kids will love without even noticing the healthy ingredients.
Ingredients
Scale
- 1 cup of finely chopped spinach
- 1 cup of grated carrots
- 1 cup of diced bell peppers
- 1 cup of cooked quinoa
- 1 cup of shredded cheese
- 2 eggs
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the chopped spinach, grated carrots, diced bell peppers, cooked quinoa, and shredded cheese.
- In a separate bowl, whisk the eggs and add garlic powder, onion powder, salt, and pepper.
- Pour the egg mixture into the veggie mixture and stir until well combined.
- Grease a muffin tin and fill each cup with the mixture.
- Bake for 20-25 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- These veggie muffins can be stored in the refrigerator for up to 5 days.
- Feel free to substitute any vegetables your kids prefer.
- These can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg