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Nourishing Veggie Muffins

Makes 12










1 cup spelt wholemeal flour

½ cup quinoa flakes

1 tsp baking powder

3 eggs, lightly beaten

1 x 300g bag defrosted Nourishing Bubs Pumpkin or Nourishing Bubs Sweet Potato blocks (alternatively use 1 cup pumpkin or sweet potato mash)

¼ cup olive oil

½ cup parmesan cheese

1 tsp thyme

1 1/2 cups tightly packed spinach, finely shredded (optional)

½ red onion diced

1 tbsp olive oil



  1. Preheat oven to 180°C. Line muffin tray with muffin liners.
  2. Combine all dry ingredients.
  3. Place 1 tbsp olive oil and red onion in small saucepan over medium heat and sauté for 3-5 minutes until softened. Set aside.
  4. Add onions, egg, pumpkin or sweet potato mash and any remaining ingredients into dry ingredients.
  5. Pour mixture into muffin moulds.
  6. Cook for 20-25 minutes or until just cooked through.

*NB: You may also like to add 1/2 cup diced and cooked bacon to increase the protein content of these yummy muffins.

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