Preheat your oven to 350°F/180°C.
Dice the tomatoes and peppers and put them into a large bowl.
Chop the green onion and add it to the bowl as well.
You can also add other low carb vegetables to your vegetable muffins - for example, mushrooms or zucchinis!
Add the dry ingredients to the bowl and mix well.
Add the rest of the ingredients for the muffins and mix with a spoon or spatula until you get a smooth dough.
Divide the dough among 6 molds of a silicone muffin pan.
☝︎ For this recipe, a silicone muffin pan is the best choice, as the finished muffins are very easy to pop out of the pan and look great after baking.
But of course you can also use a normal muffin pan - but if you do, you should definitely use muffin liners made of paper - or even better - silicone muffin liners to avoid that your muffins stick to the muffin pan.
Bake the muffins at 350°F/180 °C for about 15 minutes.
Let the finished keto veggie muffins cool slightly before eating them.
Store the keto veggie muffins in an airtight container in the fridge - the muffins will keep there for about 2-3 days before they get a little dry.
You can even freeze the muffins - wrap them tightly with a layer of plastic wrap and then a layer of aluminum foil and place them in your freezer.
Let them defrost at room temperature for a few hours when you're ready to eat them.
Serving Size 1 muffin
Servings 6
- Amount Per Serving
- Calories 205
- % Daily Value *
- Total Fat 16.4g26%
- Total Carbohydrate 2.1g1%
- Protein 11.5g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat your oven to 350°F/180°C.
Dice the tomatoes and peppers and put them into a large bowl.
Chop the green onion and add it to the bowl as well.
You can also add other low carb vegetables to your vegetable muffins - for example, mushrooms or zucchinis!
Add the dry ingredients to the bowl and mix well.
Add the rest of the ingredients for the muffins and mix with a spoon or spatula until you get a smooth dough.
Divide the dough among 6 molds of a silicone muffin pan.
☝︎ For this recipe, a silicone muffin pan is the best choice, as the finished muffins are very easy to pop out of the pan and look great after baking.
But of course you can also use a normal muffin pan - but if you do, you should definitely use muffin liners made of paper - or even better - silicone muffin liners to avoid that your muffins stick to the muffin pan.
Bake the muffins at 350°F/180 °C for about 15 minutes.
Let the finished keto veggie muffins cool slightly before eating them.
Store the keto veggie muffins in an airtight container in the fridge - the muffins will keep there for about 2-3 days before they get a little dry.
You can even freeze the muffins - wrap them tightly with a layer of plastic wrap and then a layer of aluminum foil and place them in your freezer.
Let them defrost at room temperature for a few hours when you're ready to eat them.
