Vegan Zucchini & Carrot Savoury Muffins
Talk about an incredible savoury snack idea. These tasty vegan zucchini and carrot savoury muffins are the perfect wholesome snack idea for you to try out for yourself.
This zucchini and carrot vegan muffin recipe incorporates fairly staple ingredients that most households should have on hand, and also takes very little time to prepare.
The process to make these vegan zucchini and carrot muffins starts with combining your plain flour, bi carb soda, baking powder and salt - this will be dough for our incredible vegan snacks.
Afterwards you will simply combine the remaining ingredients to make the perfect batter - the nutritional yeast used in this recipe gives these vegan muffins a subtle cheesy flavour that works so well with the other ingredients.
What’s great about these vegan savoury muffins is that they’ll last up to a week in your pantry - making them the perfect lunchbox filler!
INGREDIENTS
Zucchini & Carrot Savoury Vegan Muffins - Vegan Snacks
2 cups of plain flour
1 tsp bi carb soda
3 tsp baking powder
1 tsp salt
1 cup soy milk
1/2 cup vegan butter, melted
1 tbsp apple cider vinegar
1 zucchini, grated
1 carrot, grated
1/2 cup nutritional yeast
1 tbsp dill
Handful of sunflower seeds
METHOD
- Preheat oven to 200c and prepare a muffin tray
- In a large mixing bowl, add in flour, bi carb soda, baking powder and salt. Stir ingredients together
- In a separate bowl, mix together soy milk, nuttelex and apple cider vinegar. Fold in zuchinni, carrot, nutritional yeast and dill (add in some salt and pepper if desired)
- Combine the wet ingredients with the dry ingredients together until it makes a wet mixture
- Place mixture in muffin tray and sprinkle over a handful of sunflower seeds into each muffin.
- Bake for about 20 minutes or until a skewer can be inserted with no residue
- Allow to cool in the muffin tray before removing.
