Easy Savory Vegan Muffins

Why you'll love it

These savory muffins make the perfect on-the-go breakfast or snack. Loaded with zucchini and carrots and packed with flavor—these muffins make it easy to eat your vegetables!

What you'll need

White whole wheat flour, non-dairy milk, non-dairy yogurt, garlic powder, salt, baking powder, baking soda, nutritional yeast, apple cider vinegar, carrot, zucchini, and chives.

Dry

In a large mixing bowl add the dry ingredients and stir well to evenly distribute.

1

Wet

Add the wet ingredients, except for the vegetables. Mix together until almost fully combined.

2

Combine

Add the vegetables (saving ⅓ of the chives for topping) and fold in, mixing just until all flour is incorporated and vegetables have been evenly distributed through the batter.

3

Scoop

Using an ice cream scoop or large cookie scoop, disburse the batter evenly between muffin cups. Sprinkle the rest of the chives on top.

4

Bake

Bake for 25-30 minutes until the muffins are slightly golden on top and a toothpick inserted into the center comes out clean.

5

Serve

Remove from oven and allow to cool for 10-15 minutes in the pan before removing. Can be served warm or at room temperature!

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