Vegan Savory Carrot and Cheese Muffins
Ingredients
- 1 cup shredded carrots (can sub with parsnips/zucchini)
- 1/4 cup soy yogurt
- 1/3 cup olive oil
- 1/2 cup plant milk + 1 tbs lemon juice/apple cider vinegar
- 1 1/2 cup flour
- 2 tbs ground flaxseed
- 1 tbs chia seeds
- 1 tbs nutritional yeast
- 1/2 tbs dried herbs
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup diced/shredded vegan cheese (reserve some to top)
- 1/4 cup nuts/seeds (i used sunflower and walnut)
- rolled oats to top
Preparation
Preheat oven to 180°C
Mix dry ingredients together in a bowl
Mix wet ingredients together in another bowl
Combine wet and dry mixtures, stirring until just combined
Fold in shredded carrots, vegan cheese, nuts, and seeds
Spoon batter into muffin tins and top with reserved vegan cheese and rolled oats
Bake for 20-25 minutes or until golden and a toothpick comes out clean