Savoury Zucchini, Carrot and Capsicum Muffins
Prep time: 15 mins
Cooking time: 25 mins
Serves: 12 muffins
Dry Ingredients:
- 375g (3 cups) plain flour
- 12g (¼ cup) nutritional yeast, or to taste (optional)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon dried mixed Italian herbs
- 2 teaspoons garlic powder, or onion powder
- ½ teaspoon salt
Wet Ingredients:
- 315g (1 ¼ cups) dairy-free milk
- 125g (½ cup) light olive oil
- 1 tablespoon apple cider vinegar or lemon juice
- 150g (~1 cup) grated zucchini
- 100g (~1 cup) grated carrot
- 120g (~1 cup) red capsicum, finely chopped
- 15g (½ cup) baby spinach leaves, finely chopped, optional
To Decorate (Optional):
- 25g (3 tablespoons) raw pumpkin seeds
Method:
- Preheat the oven to 180°C. Line a 12-cup muffin tray with liners.
- Add all the dry ingredients to a large mixing bowl and whisk until well combined.
- Add all the wet ingredients and vegetables and mix until just combined. Make sure there are no lumps of dry ingredients. The batter should be very thick.
- Divide the batter in your muffin pan. If desired, sprinkle pumpkin seeds on top of each muffin.
- Bake the muffins for 30-35 minutes or until you can insert a toothpick in the middle and it comes out completely clean.
- Allow the muffins to cool in the muffin pan for 5 minutes then transfer them to a cooling rack. Allow the muffins to cool completely.
- The muffins are best enjoyed at room temperature or slightly warmed up. They're delicious by themselves or with some butter or avocado.
This recipe was created for us by Anthea aka Rainbow Nourishments. You can follow her on Instagram here, and checkout all of her delicious Vegan recipes at her website here!
