Main Dishes Snacks

Vegan Hearty Vegetable Muffins

Hearty muffins? That should taste good?! And how that tastes! The hearty vegetable muffins are not only made in no time at all, but are also great for on the go or when it has to go fast.

In addition, they can be stored very well and can also be enjoyed on the following days. They can also serve as a side dish for salad or as a healthy snack in between.

The hearty vegetable muffins are:

  • quickly prepared
  • vegan
  • low calorie
  • extremely healthy
  • super suitable for meal prep

Convertible Vegetable Muffins

There are countless ways to prepare the muffins. Mushrooms instead of paprika, vegan vegetable muffins or vegetarian muffins with for example egg or different spices can bring in a very good variety. I like to use many spices, here is a small selection:

  • paprika powder
  • oregano
  • rosemary
  • pepper & salt
  • cumin
  • chili

The Preparation Steps

Step One: Preheat Oven

Preheat the oven to ~ 390 °F (200 °C).

Step Two: Grate/Cut Vegetables

Finely grate the zucchini and the carrot. I personally always keep the peel on here. Of course, wash it well beforehand! Core the peppers and cut them into small pieces.

Step Three: Mix Flour, Oat Flakes etc.

In a bowl, mix the whole wheat flour, the oat flakes and the desired spices.

Step Four: Add the Rest

Add the vegetables, ~ 4 fl.oz. (120 ml) soy drink and ~ 0.7 fl.oz. (20 ml) canola oil. Blend the mixture well.

Step Five: Fill the Dough into Muffin Cups

Fill the dough into muffin cups and bake the muffins on the middle shelf for about 30 minutes.

Done! I wish you a lot of fun making them!

Vegan Hearty Vegetable Muffins

Delicious hearty vegetable muffins, for that extra portion of vegetables!
Prep Time 15 mins
Baking Time 30 mins
Total Time 45 mins
Category Main Dishes, Snacks
Servings 8 Muffins
Calories 78 kcal

Ingredients
  

  • 1/2 zucchini
  • 1 carrot
  • 1/2 pepper
  • 1/2 cup whole wheat flour 60 g
  • 1/3 cup oat flakes 30 g
  • ~ 4 fl.oz. soy drink 120 ml
  • ~ 0.7 fl.oz. canola oil 20 ml

Spices

  • salt
  • cayenne pepper
  • rosemary
  • cumin
  • paprika powder
  • chili
  • oregano

Instructions

  • Preheat the oven to ~ 390 °F (200 °C).
  • Finely grate the zucchini and the carrot. I personally always keep the peel on here. Of course, wash it well before use! Core the peppers and cut them into small pieces.
  • Mix the whole wheat flour, oat flakes and the desired spices in a bowl.
  • Add the vegetables, ~ 4 fl.oz (120 ml) soy drink and ~ 0.7 fl.oz. (20 ml) canola oil. Blend the mixture well.
  • Fill the dough into muffin cups and bake the muffins on the middle shelf for about 30 minutes.
  • Done!
Tags dairy-free, low-calorie, sugar-free, vegan

If you like this recipe, I would be happy if you share it on Pinterest!

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