Waking up to the aroma of freshly baked muffins is one of life’s simplest pleasures. Whether you’re a dedicated vegetarian, looking to add more plant-based meals into your morning routine, or simply seeking an easy, make-ahead breakfast, this vegetarian breakfast muffin recipe is sure to become a staple in your kitchen.
Packed with wholesome ingredients like spinach, bell peppers, and cheese, each bite offers the perfect balance of savory flavors and soft, fluffy texture.
These muffins are not only delicious, but also incredibly versatile. You can prep them ahead of time for busy mornings, pack them in lunchboxes, or serve them as a hearty snack any time of day.
Plus, they’re a great way to sneak extra veggies into your diet. So, preheat your oven, grab your muffin tin, and let’s get baking!
Why You’ll Love This Recipe
- Quick and Easy: Minimal prep time and simple steps make these muffins perfect for busy mornings.
- Vegetarian-Friendly: No meat, just wholesome plant-based ingredients.
- Customizable: Switch up the veggies and cheeses to match your taste or use what you have on hand.
- Meal Prep Magic: Make a batch ahead of time and enjoy all week long.
- Kid-Approved: Even picky eaters love these flavorful muffins.
- Nutritious: Packed with protein, vitamins, and fiber to keep you energized and satisfied.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 1/2 cups |
| Baking powder | 2 teaspoons |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Eggs | 2 large |
| Milk (dairy or plant-based) | 1/2 cup |
| Olive oil (or melted butter) | 1/3 cup |
| Grated cheddar cheese | 1 cup |
| Fresh spinach (chopped) | 1 cup |
| Red bell pepper (diced) | 1/2 cup |
| Green onions (sliced) | 1/4 cup |
| Garlic powder | 1/2 teaspoon |
Feel free to add or substitute with your favorite vegetables such as zucchini, mushrooms, or tomatoes.
Equipment
- 12-cup muffin tin
- Mixing bowls (large and medium)
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Grater (for cheese, if not pre-grated)
- Non-stick spray or paper muffin liners
- Oven
- Cooling rack
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and garlic powder until well combined.
- In a separate medium bowl, beat the eggs, then add the milk and olive oil. Whisk until the mixture is smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold just until combined; do not overmix.
- Add the grated cheddar cheese, chopped spinach, diced red bell pepper, and green onions to the batter. Fold gently until evenly distributed.
- Spoon the batter evenly into your prepared muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy!
Tips & Variations
-
“For a protein boost, swap out some of the flour for chickpea flour or add a few tablespoons of hemp seeds.”
- Make it spicy: Add a pinch of chili flakes or diced jalapeños for a little kick.
- Go dairy-free: Use your favorite plant-based cheese and non-dairy milk.
- Make ahead: These muffins freeze beautifully. Store in an airtight container in the freezer for up to 2 months. Reheat in the microwave for 30 seconds.
- Switch up the veggies: Try broccoli, grated carrots, or sun-dried tomatoes for new flavor combinations.
- For extra flavor: Add a teaspoon of dried Italian herbs or fresh chopped parsley.
- Mini muffins: Use a mini muffin pan and bake for 12-15 minutes for bite-sized treats.
Nutrition Facts
| Nutrient | Per Muffin (approx.) |
|---|---|
| Calories | 150 |
| Total Fat | 7g |
| Saturated Fat | 2g |
| Cholesterol | 35mg |
| Sodium | 220mg |
| Total Carbohydrates | 16g |
| Dietary Fiber | 1g |
| Sugar | 2g |
| Protein | 6g |
| Vitamin A | 15% DV |
| Vitamin C | 10% DV |
| Calcium | 12% DV |
| Iron | 8% DV |
Nutritional values are estimates and will vary depending on specific ingredients and brands used.
Serving Suggestions
- Pair with a smoothie: These muffins go wonderfully with a fresh fruit smoothie for a balanced breakfast.
- Add a side of fruit: Serve with sliced oranges, berries, or apple wedges for extra vitamins.
- Enjoy with a hot beverage: Perfect with coffee, tea, or a turmeric latte for a cozy start to the day.
- Brunch spread: Include these muffins in your next brunch buffet alongside dishes like Vegetarian Breakfast Casserole or Vegetable Frittata.
- On-the-go: Wrap a muffin in a napkin and take it with you for a satisfying breakfast at your desk or on your commute.
Conclusion
Breakfast doesn’t have to be complicated or bland, and these vegetarian breakfast muffins prove just that. By combining simple, wholesome ingredients, you can create a batch of portable, filling, and utterly delicious muffins that everyone will love.
Whether you’re meal prepping for a busy week or treating yourself to a leisurely weekend brunch, this recipe is sure to brighten up your mornings.
Don’t be afraid to get creative—mix up the veggies, try different cheeses, or experiment with herbs and spices. Each batch can be unique to suit your cravings and seasonal produce.
Plus, with their hearty nutrition and satisfying flavor, these muffins are bound to become a favorite in your home.
Looking for more breakfast inspiration? Check out our Sweet Potato Breakfast Hash and Vegan Overnight Oats for more plant-based ways to start your day right!
📖 Recipe Card: Vegetarian Breakfast Muffins
Description: These savory vegetarian breakfast muffins are packed with veggies and cheese, making them a perfect grab-and-go morning meal. Easy to prepare and delicious warm or cold.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup grated zucchini (squeezed dry)
- 1/2 cup diced red bell pepper
- 1/2 cup chopped spinach
- 1/2 cup shredded cheddar cheese
- 2 large eggs
- 1/2 cup milk
- 1/4 cup olive oil
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin.
- In a large bowl, whisk together flour, oats, baking powder, baking soda, and salt.
- Stir in zucchini, bell pepper, spinach, and cheddar cheese.
- In another bowl, beat eggs, then mix in milk and olive oil.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Divide batter evenly among muffin cups.
- Bake for 22-25 minutes, until golden and a toothpick comes out clean.
- Cool slightly before serving.
Nutrition: Calories: 140 kcal | Protein: 5 g | Fat: 6 g | Carbs: 16 g
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