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Easyy, healthy, and delicious cheesy broccoli muffins. If you are one of those people who thinks that muffins and quick breads have to be sweet to be good, I hope these savory broccoli and cheese muffins help change your mind!
Looking for something a little different to highlight broccoli, this week’s 38 Power Foods (affiliate link) group ingredient, I happened upon a recipe for fresh broccoli Parmesan muffins, in what has to be the best muffin cookbook of all time, 750 Best Muffin Recipes: Everything from breakfast classics to gluten-free, vegan and coffeehouse favorites (affiliate link).
Read my full review of Camilla Saulsbury’s 750 Best Muffin Recipes Cookbook.
Fridays, a group of bloggers, led by Mireya of My Healthy Eating Habits, is posting recipes using the healthy ingredients from Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients (affiliate link) by Martha Stewart and the editors of Whole Living Magazine.
If you haven’t seen the book, it’s definitely worth taking a peek. I’m more pleased with it with each passing week.
The 38 Power Foods are categorized into 5 chapters: 1) Vegetables; 2) Fruits; 3) Grains and Legumes; 4) Nuts and Seeds; and 5) Eggs, Yogurt and Fish.
Along with recipes for each ingredient, there’s interesting health information, as well as buying, storing, and preparation tips, making it a useful resource for anyone wanting to eat healthier.
This week’s Power Foods Ingredient is you guessed it – broccoli.
Recipe Notes
Not a week goes by when we don’t eat broccoli or broccolini at least once or twice, which turns out to be a good thing for our health.
Packed with vitamins, minerals, fiber, and antioxidants that act like a broom to sweep away all kinds of cancer-causing free radicals, broccoli is the most nutritious cruciferous vegetable you can eat!
Since I love broccoli and muffins, combining the two seemed like a winning idea.
I adapted the recipe slightly to make it Weight Watchers friendly and divided it in half to make 6 muffins instead of 12. (Portion control is one of my favorite strategies for staying slim.)
How Many Calories and WW Points in Savory Broccoli Cheese Muffins?
According to my calculations, each muffin has 178 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
If you like this recipe for lightened up broccoli cheese muffins, be sure to check out some my other Weight Watchers friendly muffin recipes including Skinny Chocolate Banana Muffins, Kiwifruit Muffins, Ina’s Chunky Banana Bran Muffins, Light & Easy Irish Soda Bread Muffins, WW 2-Ingredient Chocolate Pumpkin Muffins, Low Fat Apple Bran Muffins, and some tips for making healthy muffins
If you’ve made this Broccoli Cheese Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Broccoli Cheese Muffins Recipe
Ingredients
- 1 cup finely chopped broccoli, lightly cooked, drained and cooled to room temperature
- 3/4 cup + 2 tablespoons all-purpose flour
- 1/2 cup quick cooking oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup + 2 tablespoons milk
- 2 tablespoons olive oil
- 1-1/2 teaspoons sugar
- 1 teaspoon Dijon mustard
- 1/4 cup chopped scallions (green onions)
- 1/2 cup coarsely grated reduced-fat cheese
Instructions
- Position an oven rack in the center of your oven and preheat your oven to 400F degrees.
- Line a 6-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, oats, baking powder and salt until well combined.
- In a small bowl (affiliate link), whisk together the egg, milk, olive oil, sugar, and mustard until well blended. Stir in the broccoli, scallions and 1/4 cup of the cheese.
- Add the egg broccoli mixture to the flour mixture and stir until just blended. (The batter will be very thick.)
- Divide the batter equally among the 6 prepared muffin cups. Sprinkle tops with the remaining 1/4 cup cheese.
- Bake until a toothpick inserted in the center of a muffin comes out clean, 18-22 minutes.
- Remove from the oven and let cool in the pan on a wire rack for 5 minutes. Transfer the muffins from the pan directly to the wire rack.
- Serve warm or let cool completely.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 5 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: 750 Best Muffin Recipes: Everything from breakfast classics to gluten-free, vegan and coffeehouse favorites (affiliate link) by Camilla Saulsbury and Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients (affiliate link) by Martha Stewart.
If You Like These Skinny Muffins with Broccoli and Cheese, You Might Also Like
- Slim & Healthy Creamy Broccoli Cheese Soup
- Easy Instant Pot Broccoli Cheddar Cheese Soup
- Skinny Chicken Broccoli Casserole
- Lightened Up Recipes for St. Patrick’s Day
And here’s a fun video from WebMD giving ideas for how to sneak veggies into your muffins…
For more great delicious broccoli recipes, check out the blogs of these fabulous food-blogging ladies who are participating in the 38 Power Foods group today:
Why don’t the recipes show sodium content in the nutrition information?
Hi Cheryl, You’ll find the answer to your question about sodium here: https://simple-nourished-living.com/faqs-ww-weight-watchers-smartpoints/
Could you use Almond flour in place of AP?
Hi Lisa, I haven’t tried it so I’m not sure. If you decide to experiment, would love
to know how it turns out!
These were delicious! We had these with a bowl of potato and kale soupv what a great healthy dinner!
Thanks Patti! I appreciate you taking the time to leave a comment. Love the idea of pairing these easy healthy broccoli cheese muffins with potato kale soup for a healthy dinner.
Yum! I haven’t made muffins in a long time since my husband and I started eating oatmeal for lunch every day, but these sound like a good lunch or dinner companion. My husband will love these with a little ham thrown in for flavor too.
Mireya, I love the idea of adding a little ham. Will do that next time I make them 🙂
Thanks, Ansh. I have a problem with portion control too. That’s why I only made a half batch!
wow!! Those look absolutely fantastic. Portion control with these might be a little harder .. but I will try 🙂