Savory Vegan Zucchini Muffins
Add more vegetables to your baked goods by making these savory vegan zucchini muffins! Great for meal prep, breakfast, lunch, or as a snack.
Ingredients
- 3 cups whole grain flour 360 g
- 2 tsp baking powder
- ½ tsp garlic powder 1 - 1 ½ tsp for garlic lovers
- 1 cup walnuts finely chopped (100 g)
- 2 tbsp ground flax
- 2 tbsp nutritional yeast
- 1 medium zucchini shredded (200 g)
- 1 cup carrot shredded (110 g)
- ½ cup scallions finely chopped (50 g)
- ½ cup water 120 ml
- ½ cup soy milk 120 ml
- 1 tbsp apple cider vinegar
- ½ tsp nutmeg
- 1-2 tsp salt
- ⅓ tsp ground black pepper
Instructions
- Preheat the oven to 345° F (175° C).
- In a large bowl, combine the whole grain flour, walnuts, baking powder, garlic, flax, salt, pepper, nutmeg, and nutritional yeast.
- Use your hands to squeeze water from the shredded zucchini and carrot, then combine them with the scallions, soy milk, apple cider vinegar, and water in a large bowl, then pour over the flour mixture.
- Fold everything to get a thick batter. Add more soy milk if it is too dry and more grain flour if it is too wet. The consistency should be thicker than pancake batter but thinner than cookie dough batter.
- Divide the mixture into muffin tins and bake for 40 minutes until golden. Remove from the oven and cool completely on the rack before serving.
Notes
- Shred your zucchini and carrot with a box/cheese grater! You can also find pre-shredded carrots at the store
- Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition
Serving: 1muffin | Calories: 195kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 485mg | Fiber: 3g | Sugar: 1g