December 22, 2017

Healthy Recipe: Flourless Veggie Muffins

By Do It Better Wellness

Flourless Veggie Muffin Independence LIVE

Tom D'Intino/for PhillyVoice

Flourless Veggie Muffins

If you struggle to get your daily dose of veggies, this recipe is for you. These tasty gluten-free veggie muffins from Independence LIVE’s weekly Healthy Cooking Class are high in potassium, choline, omega-3 DHA, calcium, and low in natural sugars and carbs. This means they’re good for your eyes, bones, brain, and metabolism.

Flourless Veggie Muffins – 24 servings

Ingredients:

1 Tablespoon olive oil
4.5 cups potatoes (no skin, diced)
4 cups broccoli (diced)
1 cup sweet potato (diced)
3 cups cauliflower (diced)
1 cup cheddar cheese (orange or white)
1/4 cup parmesan cheese
6 eggs
Spices: garlic powder, paprika, pepper, chives, onion powder

Directions:

Pre-heat oven to 375 degrees Fahrenheit.
Grease each muffin pan with drop of olive oil.
Wash and chop all veggies (I used microwave veggies and pre-cut potatoes; microwave veggies only about 2 minutes).
Pre-heat large sauté pan on medium-high, add 2 teaspoons of olive oil once pan is hot.
Add potatoes, sauté until slightly browned.
Add sweet potato, cauliflower, broccoli, stir until evenly distributed, cook 3 minutes.
Add cheese and stir until evenly distributed.
Whisk 6 eggs in small bowl.
Turn off burner and take pan off heat, add eggs and stir until evenly distributed.
Scoop into muffin tins, bake 15-20 minutes.
Scoop out with a spoon and enjoy!

Nutrition Information (amount per serving) Calories: 75; Sodium: 101mg; Carbs: 0.5g; Protein: 4g

Want to learn how to make more recipes like this one? Attend a healthy cooking class every Wednesday in Center City

Do It Better Wellness

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