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–+ servings

Vegan Hearty Vegetable Muffins

Delicious hearty vegetable muffins, for that extra portion of vegetables!
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15 mins
Baking Time 30 mins
Total Time 45 mins
Category Main Dishes, Snacks
Servings 8 Muffins
Calories 129 kcal

Recipe Equipment

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!
Tags dairy-free, low-calorie, sugar-free, vegan