VEGAN VEGETABLE MUFFINS
Savory muffins with no sugar, only yummy vegetables. Great as a more flavorful 'biscuit' for 'biscuits and gravy'. Good any time of day! You can substitute garlic salt or seasoned salt for the salt if desired.
Provided by Eddie Mars
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Whisk flour, cornmeal, baking soda, baking powder, chili powder, oregano, and salt together in a large bowl. Stir carrots, tomatoes, celery, and garlic into flour mixture.
- Whisk tomato soup and olive oil together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups. Sprinkle each muffin with black pepper.
- Bake in the preheated oven until lightly browned, about 15 minutes.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 31.9 g, Fat 5.7 g, Fiber 4.6 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 1301.6 mg, Sugar 3.5 g
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Mohamed Hussin
[email protected]I love these muffins! They're a great way to use up leftover vegetables, and they're always a hit with my family and friends.
Carlos Moore
[email protected]These muffins were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
The Chevy Show
[email protected]I'm always looking for new and exciting vegan recipes, and these muffins definitely fit the bill! They're moist, flavorful, and packed with veggies. I'll definitely be making them again.
Wahed Gul
[email protected]These muffins were so easy to make and they turned out so delicious! I love that they're packed with vegetables, and they're a great way to start the day.
Dimakatso Malatji
[email protected]I'm not sure what I did wrong, but my muffins turned out really dense and dry. I followed the recipe exactly, so I'm not sure what went wrong.
Don Dillard
[email protected]These muffins were perfect! I made them for a brunch party and they were a big hit. Everyone loved the unique flavor and texture.
Md Rifat Khan
[email protected]I found these muffins to be a bit bland. I think I'll try adding some spices or herbs next time to give them more flavor.
Rbg Bankky
[email protected]These muffins were a great way to get my kids to eat their vegetables! They loved the sweet flavor of the carrots and zucchini, and they didn't even notice the spinach.
Kazim Raza
[email protected]I was pleasantly surprised by how much I enjoyed these muffins! I'm not usually a fan of vegan baked goods, but these were moist and flavorful. I'll definitely be making them again.
JP Blake
[email protected]These muffins were a bit dry for my taste. I think I might try adding a little more oil or applesauce next time.
khumo magoro
[email protected]I've made these muffins several times now, and they're always a favorite. They're so easy to make, and they're a great way to use up leftover vegetables. Plus, they're a healthy and delicious snack or breakfast option.
Tebogo Makgoka
[email protected]I'm not a vegan, but I'm always looking for ways to incorporate more plant-based meals into my diet. These muffins were a great way to do that! They're healthy and filling, and they taste just as good as traditional muffins.
Mdparbej Aalam
[email protected]These muffins were a hit with my family! They're moist and fluffy, with a delicious veggie-packed flavor. I especially loved the addition of the zucchini and carrots, which gave them a nice crunch. Will definitely be making these again!