Delightful Spiced Brussels Sprouts Muffins for Wholesome Mornings

These Spiced Brussels Sprouts Muffins marry earthy goodness with warm spices, offering a wholesome treat that's healthy and savory-sweet.

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Prep Time 15

Cook Time 20

Cooling Time 10

Total Time 45

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Base

2 cups Brussels Sprouts finely shredded
1.5 cups All-Purpose Flour or whole wheat flour
0.5 cups Honey or Maple Syrup agave syrup for vegan
2 teaspoons Baking Powder ensure it's fresh

For the Flavor Boost

1 teaspoon Cinnamon
0.5 teaspoon Nutmeg or pumpkin spice

For the Binding and Moisture

2 large Eggs or flax eggs for vegan
0.5 cups Milk plant-based or dairy

Equipment

Muffin tin
Mixing bowls
Whisk
Spatula

Method

Step‑by‑Step Instructions for Spiced Brussels Sprouts Muffins

Preheat your oven to 375°F (190°C) and prepare the muffin tin.
In a large bowl, combine all-purpose flour, baking powder, cinnamon, and nutmeg.
In another bowl, whisk the eggs until frothy, then mix with milk and honey/maple syrup.
Fold the shredded Brussels sprouts into the wet mixture.
Gradually mix the wet ingredients with the dry, being careful not to overmix.
Fill the muffin cups about two-thirds full with the batter.
Bake for 18-20 minutes until golden brown, and check with a toothpick for doneness.
Let cool for a few minutes in the tin, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 5gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

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