Description
Delicious and savory vegan muffins packed with nutritious vegetables and flavorful herbs, perfect for a wholesome breakfast or snack.
Ingredients
Dry Ingredients
- 3 cups (375g) all-purpose plain flour, spooned and leveled
- ¼ cup (12g) nutritional yeast or to taste
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon dried mixed Italian herbs
- 2 teaspoons garlic powder or onion powder
- ½ teaspoon salt
Wet Ingredients
- 1 ¼ cups (315g) dairy-free milk
- ½ cup (125g) light olive oil or oil of choice
- 1 tablespoon apple cider vinegar, lemon juice, or white vinegar (optional)
- ~1 cup (150g) grated zucchini
- ~1 cup (100g) grated carrot
- 1 cup (120g) red capsicum (bell pepper), finely chopped, optional
- ½ cup (15g) baby spinach leaves, finely chopped, optional
To Decorate (optional)
- 3 tablespoons (25g) raw pumpkin seeds (pepitas)
Instructions
- Preheat the oven: Preheat the oven to 180°C (350°F) and line a 12-cup muffin tray with muffin cases.
- Make the muffin batter: Combine all dry ingredients in a bowl. Add wet ingredients and vegetables, mix until just combined. Divide batter into muffin pan.
- Decorate: Sprinkle pumpkin seeds on top of each muffin.
- Baking and storing: Bake for 30-35 minutes. Cool in pan for 5 minutes, then transfer to a rack to cool completely. Enjoy at room temperature or slightly warmed.
- Storage: Store in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or in the freezer for up to 1 month. Allow to come to room temperature before enjoying.
Notes
- To spoon and level your flour, fluff up the flour in the bag, use a spoon to add flour to a measuring cup, then level it off with a knife.
- If you use a measuring cup to scoop flour out of your container, it will pack in too much flour and result in dry and dense muffins.
- Alternatively, use the grams measurements. Instead of all-purpose flour, you can use whole wheat flour or spelt flour.
- Alternatively, you can replace the nutritional yeast with 1 tablespoon (8g) of flour. Your muffins won’t be golden, and you may want to increase the amount of herbs to taste.
- Alternatively, you can use one or more of the following dried herbs: oregano, basil, dill, thyme, or chives.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Australian, New Zealand, Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 224 kcal
- Sugar: 1g
- Sodium: 292mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
