Vegan Savory Vegetable Muffins

 

Adapted from PlantandVeganism.com 

Ingredients:

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup almond milk or other plant-based milk

1/4 cup olive oil or melted coconut oil

1 tablespoon apple cider vinegar

1 cup grated zucchini

1/2 cup grated carrot

1/2 cup corn kernels (fresh or frozen)

1/4 cup finely chopped red bell pepper

1/4 cup nutritional yeast

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Optional: 1/4 cup chopped fresh herbs (parsley, chives, etc.)

Instructions:

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

In a large mixing bowl, whisk together the flours, baking powder, baking soda, and salt.

In a separate bowl, combine the almond milk, olive oil, and apple cider vinegar. Let it sit for a few minutes to curdle slightly.

Add the wet ingredients to the dry ingredients and stir until just combined.

Gently fold in the grated zucchini, grated carrot, corn kernels, red bell pepper, nutritional yeast, dried thyme, dried oregano, black pepper, garlic powder, and onion powder. If using, add the chopped fresh herbs.

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.