Healthy Veggie Muffins

5 from 1 vote

These savory veggie muffins are packed with veggies, quick & easy to make, super customizable, and a delicious way to get the entire family to enjoy more veggies! Plus, they’re egg-free, dairy-free, optionally gluten-free, & vegan!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 185kcal

Author: Toni

Equipment

Ingredients

1 ¼ cup of plant-based milk
1 teaspoon of apple cider vinegar
½ cup of Just Egg
3 tablespoons olive oil
2 cups of all-purpose flour
2 teaspoons of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
½ teaspoon of black pepper
1 tablespoon of garlic powder
1 teaspoon of chili powder
1 teaspoon of dried thyme
1 teaspoon dried Italian herbs
1 cup of shredded zucchini
1 cup of vegan cheddar
1 cup of frozen peas and carrots
¼ cup of sliced fresh basil
¼ cup of chives or green onions, thinly sliced
½ cup of pumpkin seeds, plus more for topping

Instructions

Preheat the oven to 350 degrees F.
In a medium bowl, whisk the plant-based milk and apple cider vinegar and set it aside for 5 minutes. Then add the olive oil and Just Egg. Mix well and set aside.
Prep a muffin tin with paper or silicone cups.
In a large bowl whisk all the dry ingredients.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Prep the zucchini by removing most of the water using a cheese cloth or towel.
Fold the zucchini, vegan cheese, peas, carrots, basil, chives, and pumpkin seeds. Mix well.
Scoop batter into the muffin tin, fill to the top of the cups. Sprinkle some pumpkin seeds on top and black pepper.
Bake for 40 minutes or until golden brown on top. Insert a toothpick or a knife, if it comes out clean, the muffins are ready.
Transfer to a cooling rack and enjoy warm or cool.

Nutrition