Name: Vegan Soft and Juicy Muffins
Prep time: 15 min
Cook time: 40 min
Ingredients: 3 cup plain flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1 tbsp garlic powder; 1 tbsp cayenne pepper; 1 tbsp a mix of: oregano, marjoram, and dried parsley; 1 cup coconut milk; 1/2 cup olive oil; 1 tbsp red wine vinegar; 1 grated zucchini; 1 grated carrot; 1 finely chopped bell pepper; 1/2 cup baby spinach; pumpkin seeds

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Vegan Muffins are one of the soft and juiciest snacks made of raw veggies, with a moist dough and healthy-packed nutrients.

Muffins, either vegan or with meat, are always better than store-bought ones. Muffins are everything together in one bite. Easily customizable, muffins can suit any taste and can delight any sense. The aroma they emanate in the house is mouth-watering due to the roasted veggies, seeds, and all spices you add. I adore the smell of baking dishes; they add warmth and coziness to a house. An enchanting aroma to follow and enjoy instantly after you open the oven door. No time to lose as you want to try them instantly.

Why vegan?

Vegan muffins are healthier, full of veggies, and packed with proteins, antioxidants, and essential fatty acids, perfect as light breakfast or lunch snacks. Vegan recipes are welcome when we don’t want meat or fish. This makes a nice balance of what and how you eat. If you add spices, different aromatic herbs, and raw veggies, these muffins cannot taste bad; on the contrary, they are so lingering, delicious, and tasty. Mix different dishes with or without meat to try recipes that taste good, even if they don’t have meat or fish inside.

What is a vegan muffin usually made of?

Usually, a vegan muffin has simple ingredients that anyone can easily find in his kitchen and stores. Frequently used ingredients are gluten-free or any other flour you don’t have an intolerance to, baking powder, eggs, milk, and the filling.

Whether vegan or with meat, any muffin should be soft, tender, and moist.

For my vegan muffin recipe, I have skipped and changed some basic ingredients to adjust them to my taste. It is optional, as you can use ordinary ingredients such as cow milk instead of coconut or almond. These muffins were a real treat from the first bite of a crusty outside with a soft and moisty inside—a simple and easy delicacy to enjoy even the next day. For note: you can warm them in an air fryer to avoid the microwave, and the result will be much healthier.

The ingredients:

3 cups plain flour
1 tbsp baking powder
½ tsp baking soda
A mix of herbs:
1 tbsp garlic powder
1 tbsp cayenne paper
1 tbsp oregano, marjoram, and dried parsley

Wet ingredients:

1 cup coconut milk or any other dairy-free
½ cup olive oil
1 tbsp red wine vinegar and lemon juice can be an option
1 grated zucchini
1 medium grated carrot
1 finely chopped bell pepper
½ cup baby spinach, finely chopped
Pumpkin seeds for decoration

How to make vegan muffins?

Vegan muffins are easy and simple to make; just a bunch of dry and wet ingredients, herbs, and patience to wait for them to be ready.

My daughter likes muffins; this is why I make different recipes for muffins.

You can search on our blog for more muffin recipes, such as butternut squash muffins, English muffin pizza, sweet muffins with blueberries, banana muffins, and coffee muffins.

These vegan muffins are made of raw veggies, flour, milk, and herbs.

For note: all of you know that grating zucchini leaves a lot of water, be attentive not to throw it away because the batter gets tough, and you need to obtain some moist muffins that are soft and succulent.

Preheat the oven to 180 C (350F).

Meanwhile, grate zucchini, carrot, and finely chopped bell pepper.

Set aside.

Make the batter. Mix dry ingredients in a large bowl: flour, baking powder, baking soda, and all herbs.

Add wet ingredients one by one.

Pour the coconut milk, red wine vinegar, and veggies.

Mix well and adjust the salt to your taste.

Take a baking tray and lay on some muffin cups.

Attentively pour the batter into each cup so it doesn’t cover fully. Pay attention that you have added baking powder, the dough will rise, and you want some nice-looking muffins.

Top some pumpkin seeds and bake for 35-40 min.

They have to have an attractive golden color.

Take them off the oven and serve them warm.

You can warm them on the second day and enjoy them thoroughly.

If you think your batter is too wet, add some flour to avoid getting a liquid dough; otherwise, your dough will be stiff and unmanageable.