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

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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, Oats etc.

In a bowl, mix the whole wheat flour, the oats, baking powder and the desired spices.

Step Four: Add the Rest

Add the vegetables, 3.4 fl. oz. (100 ml) soy drink and ~ 0.7 fl. oz. (20 ml) canola oil. Mix the ingredients well.

Step Five: Fill the Dough into Muffin Cups

Coat a muffin tin with canola oil. Fill the dough into muffin cups and bake the muffins on the middle shelf for about 30 minutes. Let it cool for a bit and enjoy!

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

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

Vegan Hearty Vegetable Muffins

Delicious hearty vegetable muffins, for that extra portion of vegetables!
Print Recipe
Prep Time 15 mins
Baking Time 30 mins
Total Time 45 mins

Recipe Equipment

Servings 8 Muffins

Ingredients
 

  • 1/2 zucchini
  • 1 carrot
  • 1/2 pepper
  • 1/2 cup whole wheat flour 60 g
  • 1 1/2 cups oats 130 g
  • 3.4 fl. oz. soy drink 100 ml
  • 1 tsp. baking powder
  • ~ 0.7 fl. oz. canola oil 20 ml
  • 1 tsp. canola oil for coating

Spices

  • salt
  • cayenne pepper
  • rosemary
  • cumin
  • paprika
  • 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, oats, baking powder and the desired spices in a bowl.
  • Add the vegetables, 3.4 fl. oz (100 ml) soy drink and ~ 0.7 fl. oz. (20 ml) canola oil. Mix the ingredients well.
  • Coat a muffin tin with canola oil. Fill the dough into muffin cups and bake the muffins on the middle shelf for about 30 minutes. Let it cool for a bit and enjoy!

Nutrition Facts

Calories 129
Carbs 16.2
Protein 3.9
Fat 4.8
Category Main Dishes, Snacks
Tags dairy-free, low-calorie, sugar-free, vegan

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