Savory Vegan Veggie Muffins recipe

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Ingredients

cooking spray
2 cups all-purpose flour
⅓ cup cornmeal
2 tablespoons nutritional yeast
1 tablespoon garlic powder
1 teaspoon baking powder
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon baking soda
2 pinches salt
⅓ cup fresh cilantro, or to taste
1 stalk celery, roughly chopped
½ medium Roma tomato
¼ medium onion
1 teaspoon minced garlic
¾ cup low-sodium vegetable juice (such as V8®)
½ cup plain unsweetened almond milk
1 teaspoon olive oil

Nutrition Info

54.5 calories
carbohydrate: 10.8 g
cholesterol: : -
fat: 0.4 g
fiber: 0.7 g
protein: 1.8 g
saturatedFat: 0.1 g
servingSize: -
sodium: 56.5 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.

  2. Whisk flour, cornmeal, nutritional yeast, garlic powder, baking powder, oregano, basil, baking soda, and salt together in a medium mixing bowl.

  3. Combine cilantro, celery, tomato, onion, and garlic in the bowl of a food processor, process until minced. Add to flour mixture and stir well. Stir in vegetable juice, and then almond milk. Add olive oil, stir, and taste, adjust seasonings as desired. Fill the prepared muffin cups about halfway with batter.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.

Recipe Yield

24 mini muffins

Recipe Note

Savory, not sweet. Great way to sneak in some extra veggies. Pair with a dollop of avocado.

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