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