Harriett Porterfield
Savory Vegan Cheesy Zucchini and Carrot Muffins
These vegetable-forward muffins are a delicious savory alternative to sweet muffins and boast an array of wholesome ingredients.
January 5, 2024
These muffins from the Eat the Rainbow: Vegan Recipes Made with Love cookbook pack in the protein due to being made with chickpea flour and pumpkin seeds, plus get a boost of fiber and vitamin C thanks to zucchini and carrots. Serve with a dollop of salted vegan butter for a delicious snack.
What you need:
2 cups chickpea flour
1 teaspoon baking powder
¼ cup nutritional yeast
½ teaspoon salt
1 teaspoon ground turmeric
1 tablespoon mixed dried herbs
1 tablespoon chia seeds
2 tablespoons water
2⁄3 cup unsweetened soy milk
¼ cup olive oil, plus 1 tablespoon for greasing
2 medium carrots, finely grated
1 medium zucchini, finely grated
¾ cup pumpkin seeds, divided
What you do:
- Preheat oven to 350 degrees and lightly grease a muffin tray. In a large bowl, add chickpea flour, baking powder, nutritional yeast, salt, turmeric, and mixed herbs and whisk to remove any lumps.
- In a small bowl, mix chia seeds with water to form a gel. Make a well in middle of dry ingredients and pour in milk, oil, and chia mixture. Stir with a fork to combine, then add grated carrots, zucchini, and ½ cup of pumpkin seeds. Fold to combine, being sure not to overmix.
- Into muffin tray, evenly divide batter. Sprinkle with remaining pumpkin seeds and bake for 25 minutes, until golden and a butter knife comes out clean. Remove from oven and let cool for 10 minutes before removing from tray.
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