Vegan Savoury Muffins with Vegetables
Zucchini, carrot, bell pepper, spinach, herbs, and nutritional yeast make twelve moist one-bowl vegan muffins.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 3 cups all-purpose flour
- 1/4 cup nutritional yeast
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon dried Italian herbs
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1 1/4 cups dairy-free milk
- 1/2 cup light olive oil
- 1 tablespoon apple cider vinegar
- 1 cup zucchini grated
- 1 cup carrot grated
- 1 cup red bell pepper finely chopped
- 1/2 cup baby spinach finely chopped
- 3 tablespoons pumpkin seeds
Instructions
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan.
- Whisk the flour, nutritional yeast, baking powder, baking soda, herbs, garlic powder, and salt in a large bowl.
- Add the dairy-free milk, olive oil, vinegar, zucchini, carrot, bell pepper, and spinach. Mix only until no dry lumps remain; the batter will be thick.
- Divide the batter among the muffin cups, forming a small mound in each, and sprinkle with pumpkin seeds.
- Bake for 30 to 35 minutes, until a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack.
Notes
Recipe facts extracted from the source Recipe JSON-LD card.