These Air Fryer Vegetable Savory Muffins are soft, light, and packed with fresh, flavorful vegetables. Quick and easy to make, they’re ideal for breakfast, brunch, or a wholesome snack anytime.
Start your day with these Air Fryer Vegetable Savory Muffins, a healthy twist on a classic muffin.
Soft and fluffy, loaded with colorful vegetables and savory seasonings, they’re perfect for breakfast on the go, a brunch spread, or a satisfying snack.
Quick to prepare in the air fryer, these muffins are a convenient way to enjoy vegetables in a delicious, handheld form.
Why You Will Love This Recipe!
- Soft and Fluffy: Each muffin has a tender, light texture.
- Packed with Veggies: Colorful vegetables in every bite add flavor and nutrition.
- Quick and Easy: Ready in minutes using your air fryer—no oven needed.
- Versatile Meal: Perfect for breakfast, brunch, or a wholesome snack.
- Customizable: Swap in your favorite vegetables or add cheese and herbs for extra flavor.
Ingredients Needed
- Eggs: Use large, room-temperature eggs. I added a few egg whites, for added protein.
- Vegetables: Baby Spinach, Green Bell Peppers, Red Bell Peppers, Cherry Tomates
- Cheese: Crumbled Feta Cheese
- Seasonings/Spices: Italian Seasoning, Salt, and Black Pepper
How To Make Air Fryer Vegetable Savory Muffins
Step One: Prepare your muffin pan by greasing it generously with butter or coating it with cooking spray; set aside.
Step Two: In a large bowl, whisk together the eggs, egg whites, Italian seasoning, black pepper, and salt until fully combined. Cover and set aside for later use.
Step Three: Evenly divide the spinach, red and green bell peppers, and tomatoes among the muffin cups, filling each about two-thirds full.
Step Four: Whisk the egg mixture again, and pour it carefully into the muffin cups filling almost to the top.
Step Five: Sprinkle the crumbled feta evenly on the top. Set cook time for 8-10 minutes, at air fryer temperature of 330 degrees F, or until they’re golden brown and appear set.
Step Six: Let them cool in the pan for 5-10 minutes and then run a butter knife around the edges to loosen them. Remove from the pan and serve immediately or freeze for later use.
Air Fryer Vegetable Savory Muffins Recipe Tips
- Use fresh or lightly cooked vegetables: Chop evenly so muffins bake uniformly.
- Don’t overmix the batter: Gently fold ingredients to keep muffins soft and fluffy.
- Check air fryer size: Ensure muffin cups fit comfortably for even cooking.
- Add cheese or herbs: Customize flavor with shredded cheese or fresh herbs.
- Serve warm: Muffins taste best fresh from the air fryer or slightly cooled.
Storing Instructions
- Room Temperature: Store cooled muffins in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days; warm slightly before serving.
- Freezing: Wrap muffins individually in plastic wrap or foil, then place in a freezer-safe bag for up to 2 months. Thaw at room temperature or microwave 20–30 seconds before eating.
Air Fryer Vegetable Savory Muffins Recipe Faqs
Can I use frozen vegetables instead of fresh? Yes, but drain excess moisture and lightly sauté if needed to prevent soggy muffins.
ow do I prevent the muffins from sticking? Use silicone muffin cups or lightly grease your muffin tin before adding the batter.
Can I add cheese or herbs? Absolutely! Shredded cheese, fresh herbs, or even cooked bacon can enhance flavor.
How long do these muffins last? Store in an airtight container at room temperature for 2 days, refrigerate for up to 5 days, or freeze for up to 2 months.
How do I know when they’re done? The muffins are ready when they are golden brown on top and a toothpick inserted in the center comes out clean.
Baking Instructions
Preheat the oven to 350°F (175°C) and line or grease a muffin tin. Fill each muffin cup about two-thirds full with batter and bake for 18–22 minutes until golden brown and a toothpick inserted comes out clean, then let cool slightly before serving.
More Easy Air Fryer Muffin Recipes
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Air Fryer Vegetable Savory Muffins
Description
Ingredients
- 7 large eggs
- 3 egg whites
- 2 teaspoons Italian Seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup baby spinach
- 3/4 cup green bell pepper
- 3/4 cup red bell pepper
- 3/4 cup cherry tomatoes
- 1/2 cup feta cheese, crumbled
Instructions
- Prepare your muffin pan by greasing it generously with butter or coating it with cooking spray; set aside.
- Take a large bowl and whisk the 7 large eggs 3 egg whites, 2 teaspoons Italian Seasoning, 1/2 teaspoon black pepper, and 1/2 teaspoon salt until combined well; cover and set aside.
- Now, divide the 1 cup baby spinach, 3/4 cup green bell pepper, 3/4 cup red bell pepper and 3/4 cup cherry tomatoes among the muffin cups filling, the muffin cups will be 2/3 full)
- Whisk the egg mixture again, and pour it carefully in the muffin cups filling almost to the top.
- Sprinkle the crumbled 1/2 cup feta cheese evenly on the top.
- Set cook time for 8-10 minutes, at air fryer temperature of 330 degrees F, or until they’re golden brown and appear set. Let them cool in the pan for 5-10 minutes and then run a butter knife around the edges to loosen them.
- Remove from the pan and serve immediately or freeze for later use.
Equipment
- Muffin Tin
Nutrition
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