Savoury Vegan Muffins with Mixed Vegetables
Ingredients
- 1/4 cup melted coconut oil
- 1 cup unsweetened almond, oat, or soy milk (at room temperature or oil will solidify)
- 2 tbsp ground flax, mixed with 4 tbsp water and set aside to thicken
- 2 tsp apple cider vinegar (or white vinegar)
- 2 1/2 cups gluten-free flour (such as Bob's Red Mill All Purpose Baking Flour) or regular flour if gluten isn't an issue
- 2 tsp baking powder
- 1/2 tsp baking soda (bicarbonate of soda)
- 3 tbsp nutritional yeast
- 3/4 tsp salt
- 1 cup diced mixed vegetables (e.g., red bell pepper and zucchini)
- 3 tbsp chopped chives
- 1/2 cup grated vegan cheese (optional)
Preparation
Preheat your oven to 350°F/175°C. Line a 12-hole muffin tin with paper cases or muffin liners.
In a large bowl, mix together the melted coconut oil, milk, flax/water mixture, and vinegar using a hand whisk.
Whisk in the flour, baking powder, baking soda, nutritional yeast, and salt until well combined and lump-free.
Using a large metal spoon, stir in the diced vegetables, chives, and vegan cheese (if using).
Divide the mixture evenly between the 12 muffin liners.
Bake for 25 minutes or until a toothpick comes out of the middle of a muffin almost clean.
Turn the muffins onto a wire rack and allow them to cool for 10 minutes or until they are cool enough to eat.
Once completely cool, store the remaining muffins in an airtight container at room temperature.
