PCOS Friendly Veggie Muffin - Savory Vegetable Breakfast Muffins
Nutrition per Serving
220
Calories
8g
Protein
28g
Carbs
9g
Fat
Grocery list: whole wheat flour, almond milk, eggs, zucchini, carrot, bell pepper, olive oil, baking powder, salt, black pepper. Low GI ingredients: whole wheat flour, almond milk, vegetables.
Ingredients
1 cup whole wheat flour (120g), 1/2 cup almond milk (120ml), 2 eggs, 1/2 cup grated zucchini (65g), 1/2 cup grated carrot (65g), 1/2 cup diced bell pepper (75g), 1/4 cup olive oil (60ml), 1 tsp baking powder, 1/2 tsp salt, 1/4 tsp black pepper
Instructions
1. Preheat oven to 375F (190C). 2. In a large bowl, combine flour, baking powder, salt, and pepper. 3. In another bowl, whisk together eggs, almond milk, and olive oil. 4. Add wet ingredients to dry ingredients and stir until just combined. 5. Fold in zucchini, carrot, and bell pepper. 6. Divide batter among 6 muffin cups. 7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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