Powered Up Veggie Muffins

I recently discovered this amazing Power Blend from Mann’s Fresh Vegetables and I’m obsessed! I’ve been eating this with nearly every meal lately, which led me to make an ultra delicious & savory muffin using this blend! These Powered Up Veggie Muffins are perfect for breakfast or dinner – and especially with the Meatloaf Meatballs that are coming to my Invincible Inspiration members tomorrow!

Powered Up Veggie Muffins

February happens to be Heart Health Month, and the Power Blend from Mann’s Fresh Vegetables is perfect for just that! This heart health-boosting blend includes: broccoli, kale, carrots, Brussels sprouts, kohlrabi, and cabbage! These happen to be all of my favorite veggies, and I LOVE that they’re already pre-cut, so I can just sauté them up in a pan, or toss them into this muffin mix!

I can assure you, this is one nutrient dense blend! Broccoli is high in Vitamin C, and can help to make you less susceptible to heart disease. Kale is an amazing source of magnesium, and according to a Harvard study, magnesium can lower risk of sudden health failure in women. Brussels sprouts are a good source of protein, iron, potassium, folate, and fiber, all of which can reduce your risk of heart disease and cancer. Carrots are rich in carotenoids, which are powerful antioxidants that can combat free radicals that cause heart disease. Need any more reasons to add this Power Blend into your diet?!

Powered Up Veggie Muffins

It’s a common misconception in the real food world that eating a paleo diet means that you’re only eating a ton of meat. In reality, what you’re eating is a TON of vegetables, and Mann’s Fresh Vegetables makes it so easy to add fresh veggies to every meal!

I’ve eaten these Power Blend veggies so many different ways now, and they’re all delicious! I love having it served raw as a slaw, tossed with my Ranch Dressing or Chipotle Aioli, quickly sautéed, stir-fried and steamed. I’ve also added a handful to my protein shake after the gym, and of course, these Powered Up Veggie Muffins!

Powered Up Veggie Muffins

You can find a list of stores near you that carry Mann’s Fresh Vegetables on their website, and check out their other amazing products as well!

Looking for more delicious and easy veggie ideas? If you haven’t already, be sure to also check out my post for my delicious Cajun Spiced Butternut Squash Zigzags!

Powered Up Veggie Muffins

 

Enjoy this recipe for my Powered Up Veggie Muffins!

 

Powered Up Veggie Muffins

Ingredients

Instructions

  1. Preheat your oven to 350 degrees. Line a muffin tin with parchment paper liners .
  2. In a medium sized bowl, add the coconut flour, arrowroot/tapioca flour, baking soda, garlic powder & salt and pepper, and stir with a fork to combine. In a separate medium sized bowl, whisk together the eggs, coconut milk, avocado oil, and apple cider vinegar.
  3. Pour the wet ingredients into the bowl with the dry ingredients and stir well with a fork to combine, making sure to break up any lumps. Stir in the Power Blend Veggies.
  4. Divide the batter into the 9 parchment lined muffin tins. Bake for 20-25 minutes, or until the tops of the muffins just begin to brown & bounce back when lightly touched. Enjoy!
http://livinglovingpaleo.com/2017/02/15/powered-veggie-muffins/

 

Powered Up Veggie Muffins

Powered Up Veggie Muffins

Powered Up Veggie Muffins

Powered Up Veggie Muffins

Disclaimer: This is a sponsored post on behalf of Mann’s Fresh Vegetables. All opinions on Living Loving Paleo are always 100% my own and I only ever work with companies that I absolutely love. My sponsors help to keep Living Loving Paleo up and running! This post also contains affiliate links, meaning that if you purchase something from one of my links, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I truly believe in, and that I use myself or find to be very valuable. Thanks for helping me to keep my blog up and running!

10 Responses

  1. Carolyn Hielscher
    | Reply

    Is it possible to cook the veggies a little before using them in the muffins or do they breakdown from being cooked in the muffin in the oven?

    • livinglovingpaleo
      | Reply

      Hi Carolyn! You could definitely cook the veggies beforehand, although they do completely cook down when baked in the muffins, so I don’t personally think it’s necessary. If you do decide to cook the veggies, just let them cool before mixing them into the batter. 🙂

  2. Vanessa Randall
    | Reply

    Is it OK to use almond flour instead of coconut flour?

    • livinglovingpaleo
      | Reply

      Hi Vanessa! Unfortunately coconut flour isn’t something that can easily be subbed out, as it’s really absorbent compared to other flours, and would use fewer eggs.

  3. Emily
    | Reply

    Can you use coconut oil instead of avocado oil?

    • livinglovingpaleo
      | Reply

      Absolutely! Just be sure it’s melted and cooled so that you can stir it in without scrambling the eggs 🙂

  4. Leslie
    | Reply

    These look so good! We don’t have that power up veggie blend in grocery stores where I live (Ontario). Would subbing in another veggie blend, like broccoli slaw mix work with some carrot added in?

    • livinglovingpaleo
      | Reply

      That will definitely work!

  5. Ahartfit
    | Reply

    Did you calculate the macros for these?

    • livinglovingpaleo
      | Reply

      Hi! I don’t count macros for my recipes, but you could easily look it up on an online calculator if you’d like! 🙂

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