Veggie muffins
These veggie savoury muffins are a great post training snack. Quick and easy to whip up, they have plenty of protein, fibre and slow-releasing carbs to provide you with sustainable energy. Plus it's a tasty way to add extra vege into your day.
Most people know they could do with eating more vegetables. Challenge is, it's often easier said than done! For those who don't find eating vegetables an easy thing to do, I often recommend 'sneaking' it into other foods to slowly build it up. Spaghetti sauce, omelettes and savoury muffins are a great way to add extra vege without really noticing it.
It doesn't matter where you are on the spectrum of vegetable eating. Each increase is going to do your body and health a wealth of good.
I love these savoury veggie muffins as a snack during the day, or after a training session for a boost of carbs and protein.
Veggie muffins
Ingredients
1 cup oats, ground to a flour
250g tub fat free cottage cheese
2 medium zucchini, grated
2 large handfuls spinach, chopped finely
1 small onion, chopped
30g parmesan or strong cheddar cheese
4 eggs
2 tsp baking powder
2 Tbsp mixed herbs
Method
Preheat oven to 180 degrees celcius.
Use a blender or food processor to grind the oats to a flour
Grate the zucchini and chop the onion
Mix all ingredients into a bowl
Spoon mixture evenly into silicon muffin cases
Bake in the oven for 45-60 minutes until risen and golden
These can also be cooked in small batches on a frying pan to make veggie fritters.
Train Smart. Eat Smart. Perform Better
Gemma
Gemma Sampson RD APD
If you’re interested in nutrition coaching to ensure you get the most out of your training and performance, book an online sports nutrition consultation to get you on the path to success.