very good veggie muffin biscuit

biscuits or muffins?

muffins or biscuits?

A recent recipe find sparked an internal debate that was also vocalized by my oldest daughter. When I asked her if she’d try a veggie muffin, she looked into the bowl where IΒ mixed a beigey-brown veggie-laden batter and said yes, if they were biscuits instead of muffins. I laughed as I’d had the same thought when I saw the recipe for Savory Oatmeal Muffins–along with phenomenally gorgeous photos–at With a Spin. Wasn’t a savory muffin the same thing as a biscuit?

Culinary philosophy aside, these muffins intrigued as they were packed with shredded carrots, zucchini, and spinach. As well, they used a healthy amount of olive oil and the only flour used was oat flour. As soon as I was able to snag a handful of beautiful baby zukes at a local farmers’ market, the recipe became priority one.

Ingredient changes included swapping beet greens for the spinach since I had also purchased beets at the farmers’ market, but no spinach. I also ground oats myself as it was easier than hunting down a specialty flour.

muffins deconstructed

muffins deconstructed

The batter surprised me by being extremely dense with vegetables. There seemed just enough flour and wet ingredients (only olive oil and two eggs) to hold the muffins together.

attractive? not so much

attractive? not so much

But in the end, these savory muffins were a good balance of moist and dry. They also had a hearty vegetable flavor, which could be toned down by using the intended spinach instead of subbing in a darker, more heavily flavored green.wpid-veg-muffins.jpg.jpeg

Breakfast, snack, lunch, and of course supper–these muffins work anytime. A spread of goat cheese makes them even tastier.

Because they taste like they’re packed with vegetables (a good thing to some, myself included), these muffins have not been a favorite with my kids. A shame as these mini baked goods are about as healthy as they come. Perhaps I should take my daughter’s advice and call them biscuits.

61 thoughts on “very good veggie muffin biscuit

  1. they look great, but i can see why kids might resist them. go with the ‘biscuit’ option when in doubt and it’s the old ‘one child’s muffin is another’s biscuit debate.’ )

  2. Thank you so much for trying these, Liz. I see your point now. I guess, my daughter is not old enough to know how things should taste whether I call them muffin or biscuit πŸ™‚ I suppose, I should change some of my pinterest heading to biscuits πŸ™‚

    Thanks again for trying. We love them at our house.

  3. The muffins are wonderful, muffins and biscuits are both quick breads so they are the same family of baked goods. I really love this idea and am going to try baking them with barley flour.

    • That’s it, Suzanne–veggie quickbread πŸ™‚ Barley flour would work well–thinking the flavor would be a good match for the veggies. Please let me know how it turns out!

  4. This looks intriguing….I would call them biscuits too. The word “muffins” holds promise of sugary or fruity sweetness. I will have to try them, though I have a feeling my husband may be less than enthusiastic, haha!

  5. These look really good! It’s a great way to use up all of the wonderful produce sprouting these days. I”m also a huge fan of savory cakes, muffins, scones, etc. I like the way you asked your daughter if she’d eat it. Sometimes the idea of something is way different than the actual execution and your execution looks awesome!

  6. I usually don’t make things with vegetables, but these look good! And that is too funny with the biscuit v. muffin debate. Maybe biscuits sounded better to your daughter because muffin’s are usually sweet?

  7. What a yummy savory muffin. Goat cheese would indeed be great. Add some tomato soup and we have a meal! Not sure how my kids would react to this, I just might have to check it out.

  8. These look great! Your kids are such adventerous and healthy eaters. I love the idea of the veggie bisc-ins πŸ™‚ toasted and spread with a creamy chΓ©vre. Yum, yum. Oh, and you are so smart to grind the oats yourself! Safe yourself the hassle of finding the specialty flour, for sure.

    • Thanks, Shanna. The girls might try things, but they’d always pick junk first. And you could consider me smart to grind the oats or you could more correctly consider me lazy πŸ˜‰

  9. So you ground oats like a pioneer woman? πŸ™‚ It almost looks like a vegetable cake, which makes no sense to say. I really would like to try that. My question is why baby cukes? I only buy senior cukes. Is there a taste difference?

    • nope, not a pioneer woman. I ground the oats in my fancy Cusinart stand mixer attachment. It’s my baby and I love it–grinds any grain or nut.

      No baby cukes, they were baby zukes. And the growing season is so behind in Minnesota that we’re just now seeing small zucchini. I like them best that way–less seedy and bitter.

  10. Well, but of course you used beet greens and made your own oat flour, of course you did. Because, well, that is what makes you you. I on the other hand, would have to contact you and say, “Hey Liz, this recipe calls for unicorn sparkles, but seems I am all out, what do you suggest as a good substitute?”, and you’d have the perfect answer at the ready! These look good to me and I am so confident that I would not have to share them πŸ™‚

    • bahahahaha, Bonnie. I love how my unwillingness to do extra work (buy spinach, hunt down oat flour) comes across as having the extra ability. Hah–I’m just lazy, Bon. lol, unicorn sprinkles. That’s awesome. How about edible glitter or colored sprinkles?

  11. These are brilliant Liz! I love the idea of baking vegetables such as spinach, zucchini and carrots into a muffin, or biscuit rather… used oats. I must make these for my guys, I know they’ll love them!

    • I knew you’d be with me on the savoy veggie-ness of it all. Thanks for your kind words always.

      Change of topic: Have you or your husband smoked bacon before? I found pork belly at a farmers’ market and my husband has been watching youtubes to prepare. If you’ve made, any tips to share?

  12. Oh, these look wonderful, Liz! I will definitely try these, as I love to have something savory in the morning but only have a handful of healthy options I can take with me on my commute. I eat rolled oats every day and am glad to know you can just grind up oats to make oat flour rather than buying it. Looks delicious!

    • Thanks, Ngan. These make good breakfast treats for sure. And heck yeah to grinding your own oats. Or almonds or barley or quinoa or chickpeas etc. I have a cuisinart attachment for grinding and the only flour I don’t think I could make is coconut flour as the coconut might be too wet. ?? You need one, too πŸ˜€

    • Thank you, kind sir. Seeing Lail’s (with a spin) post was an “aha” moment for me as well as I’d never thought along the lines of savory muffins. Seems so obvious now!

  13. Liz, this looks delicious! I can just imagine slathering it in ghee and popping it into my mouth. slurp! there seems to be a muffin vibe in the air. Just made my kids almond muffins with grated zucchini!

    • lol, Shamin. I’ll have what your kids didn’t eat! Thanks for coming by and your kind comment. Ghee would take it to a whole ‘nother level! Dreamy πŸ™‚

  14. I made them with home grown courgettes, the yellow & green ones! I loved them & so did my hubby Peter! I also made them a second time in mini muffins, for a party! Everyone gobbled them up! xx

    • Thanks, Ada πŸ™‚ Hope you’ve been able to enjoy these muffins. Even better, tweak them as you like. Hope the eating healthier thing goes well, though I’d bet you do a good job overall!

  15. Nice biscuit/muffin! I once tried kale in a muffin as I was inspired to make green smoothies in muffin form. Had to chop the kale really really fine and throw in some fruits in the batter to balance out the bitterness in the greens.

    • Thank you, Sam. Yes, chopping fine is good for the hearty greens. Sounds like you know exactly what you’re doing in the kitchen πŸ™‚ And from time at your blog, I know very well you do.


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