Vegan Soft and Juicy Muffins
Vegan Muffins are one of the soft and juiciest snacks made of raw veggies, with a moist dough, and healthy-packed nutrients.
Calories: 1567kcal
Equipment
- muffin cups
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
Wet ingredients:
- 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
Instructions
- Preheat the oven to 180 C (350F).
- Meanwhile, grate the zucchini and carrot, and finely chop the bell pepper. Set aside.
- For the batter: take a large bowl and mix dry ingredients: 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.
- Take a baking tray and lay on some muffin cups. Attentively pour the batter into each cup so it doesn't cover fully.
- Top some pumpkin seeds and bake for 35-40 min.
- Take them off the oven and serve them warm.
Nutrition
Calories: 1567kcal | Carbohydrates: 28g | Protein: 8g | Fat: 166g | Saturated Fat: 66g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 81g | Sodium: 616mg | Potassium: 2130mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3487IU | Vitamin C: 15mg | Calcium: 589mg | Iron: 7mg