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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Sardar Umer
[email protected]These muffins were delicious! I used a mix of zucchini, carrots, and bell peppers, and they were all cooked evenly. The muffins were also really moist and flavorful, thanks to the addition of applesauce and maple syrup.
suberna aaley
[email protected]I'm a big fan of muffins, and these vegan vegetable muffins are some of the best I've ever had. They're moist and flavorful, and the vegetables add a nice touch of texture and nutrition.
Bishal Paudel
[email protected]These muffins were a great way to use up some leftover vegetables. They were also really healthy, which is always a plus.
Chloe Smith
[email protected]I love these muffins! They're so moist and flavorful, and the vegetables add a nice touch of texture and nutrition.
Asit Mallik
[email protected]These muffins were really easy to make and they turned out great! I used a muffin mix and added some chopped vegetables. They were a hit with my family.
mohammad Azadikhah
[email protected]I made these muffins for my kids' lunchboxes and they loved them! They're a great way to get them to eat their vegetables.
Mahir Ji
[email protected]These muffins were a bit too dry for my taste. I think I would add more applesauce or oil next time.
Shuvo Halder
[email protected]I'm not a vegan, but I still really enjoyed these muffins. They were so moist and flavorful, and the vegetables added a nice touch of texture and nutrition.
Amari Thompson
[email protected]These muffins were a great way to use up some leftover vegetables. They were also really healthy, which is always a plus.
Moosa Bhatti
[email protected]Yum!
Md Bashsa
[email protected]These muffins were so easy to make and they turned out perfectly! I used a mix of zucchini, carrots, and bell peppers, and they were all cooked evenly. The muffins were also really moist and flavorful, thanks to the addition of applesauce and maple s
Miqbal Haider
[email protected]I tried this recipe yesterday and it was a huge hit with my family! The muffins were moist and flavorful, and the vegetables added a nice touch of texture and nutrition. I'll definitely be making these again soon.