Vegetable breakfast muffins (gluten free)

My favorite breakfast is oats with dried fruit and nuts, but once in a while I like switch things up and have a more savory taste. This vegetable breakfast muffin is satisfying and simple to make.


vegetable breakfast muffins 2


2 medium potatoes
1 carrot
1 parsnip
1 tablespoon grapeseed oil
Salt & pepper (to taste)
1 teaspoon ground cumin
  1. Preheat oven to 185°C (365°F).
  2. Grate all vegetables into a bowl. Add salt, pepper, cumin and oil. Mix.
  3. Spoon into lined muffin tins. Bake for about 25 minutes until golden.

Serve it with a bean dip or hummus.

vegetable breakfast muffins

Makes about 6-8 muffins.

One thought on “Vegetable breakfast muffins (gluten free)

  1. Pingback: Still looking for ideas for Mother’s Day brunch? | Broccoli Addict

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