These muffins have over 3 cups of vegetables in them along with Italian seasonings and marinara to provide a crave-worthy pizza flavor.
Topped with cheese and pepperoni these muffins are kid-friendly and adult-adored. Pack them in a lunch box or hand them off in the car when driving from school to activities for a nourishing balanced snack.
These muffins have a nice macro balance with only 13g of carbs per along with 4g fiber and 9g of protein with the majority of calories coming from quality brain boosting fats.
Ingredients:
1.5 cups chopped spinach
1/2 cup grated carrots
1 cup grated zucchini
2 large eggs
1/4 cup olive oil
1/4 cup whole milk
1/2 cup marinara sauce (I used Raos Tomato Basil)
4 cloves roasted garlic, peeled and chopped
1 Tbsp Italian seasonings
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
1 1/4 cup Stone Milled Einkorn Organic Flour
1 1/2 cups shredded mozerella cheese
1/2 cup shredded parmesean
1/2 cup pepperoni, chopped, about
Directions:
Preheat the oven to 350F and prepare muffin tin with olive oil or unbleached liners. If you don't have roasted garlic on hand see below preparation and to this first.
Finely chop spinach and grate carrots and zucchini. Place veggies in clean kitchen towel and squeeze out as much moisture as possible, this is key for best texture. In a large bowl place strained veggies and add eggs, oil, milk, marinara, garlic, olives, and Italian seasoning.
In a medium sized bowl, combine dry ingredients baking powder, baking soda, sea salt, and flour, stirring to combine. Then pour dry ingredients into the larger bowl and stir to incorporate. Add about 1/2 of the cheese and pepperoni into the mixture and stir. Then scoop about 3 Tablespoons of batter into each muffin tin, or distribute mixture evenly between the 12 muffins.
Top each muffin with remaining cheese and pepperoni. Bake for about 28-33 minutes checking at 25 minutes or so. When the muffins are done the will rise with bubbling cheese and a toothpick can come out clean when inserted into the center of the muffin. Transfer muffins to a cooling rack.
For Roasted Garlic Cloves: Preheat oven to 350F. Cut the top off the garlic head so there is a cross section exposing all the cloves. Place a pad of grassfed butter on top with a sprinkle of salt and place in a small bake safe bowl or cast-iron up-right (consider wrapping in twisted piece of parchment within pan/bowl). Roast in oven for around 40 minutes until fragrant and the cloves easily squeeze out.
Nutrition Facts per 1 muffin: 194 Calories, 13g Carbs, 4g Fiber, 9g Protein, 14g Fat
