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Mini Veggie Muffin Sandwich Recipe

Prep Time15 mins
Cook Time12 mins
Course: Lunch
Cuisine: American
Keyword: mini muffins, sandwiches, vegetarian, Veggies
Servings: 24 mini muffins
Calories: 81kcal

Ingredients

  • 1 1/4 cup flour, whole wheat
  • 1/2 cup flour, all-purpose
  • 3 tsp baking powder
  • 1/2 cup oats, dry
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp salt
  • 1 1/4 cup milk
  • 2 large egg
  • 1/4 cup applesauce, unsweetened
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1/3 cup oats, dry

Instructions

  • Preheat oven to 425 degrees. Lightly spray a mini muffin pan with cooking spray.
  • In a medium bowl, stir together the flour, 1/2 cup oatmeal, baking powder, garlic powder, oregano, basil, salt.
  • In a small bowl whisk together the remaining ingredients except the 1/3 cup oatmeal. Pour into the flour mixture, stirring until just combined. Do not overmix or muffins may be tough. Spoon into min-muffin cups, filling them about 3/4 full. Sprinkle with remaining 1/3 cup oats.
  • Bake for 10-12 minutes, or until a wooden toothpick inserted in the center of the muffin comes out clean. Invert the pan onto cooling rack to remove muffins. Allow to cool.
  • Zucchini
  • Carrots
  • Cucumbers
  • Cheese
  • Spinach
  • and tomatoes

Nutrition

Calories: 81kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Sodium: 37mg | Fiber: 1g | Sugar: 2g