Italian Herb, Carrot and Zucchini Muffins
Usually, when it comes to snacking I'm definitely more of a sweet person. However these savoury muffins have seriously made me question that, they're THAT good.
When I still went to school, Mum used to make my sister and I savoury muffins to take with us for lunch or snacks all the time (much to the envy of all my school friends!). Of course, at the time I wasn't vegan so they contained cheese and eggs, as well as oil. But I promise, this savoury muffin recipe tastes just as good!
They're fluffy, moist and packed with a delicious savoury Italian-inspired flavour of mixed herbs and garlic. They're also packed with fibre, potassium, magnesium, vitamin A and C, and a whole bunch of other micronutrients thanks to the not one, but 3 different hidden veggies. Lunch-box and freezer friendly, easy to take with you on-the-go and approved by the whole family - they're even gluten free too, for all of my gluten-free friends out there!
Be sure to tag me on Instagram if you give these a go, it really makes me so happy to see your recipe re-creations!
- 3/4 cup buckwheat flour
- 3/4 cup brown rice flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp nutritional yeast
- 1 tsp onion powder
- 1/2 tsp garlic powder
- black pepper, to taste
- 1 tsp Italian mixed herbs
- 2 tbsp parsley, chopped
- 1/2 cup sweet potato puree (see notes)
- 1 tbsp apple cider vinegar
- 1 1/4 cup plant milk of your choice
- 1 (100g) medium carrot, finely grated
- 100g zucchini, finely grated
- Preheat your oven to 180 degrees Celsius and prepare a muffin tray
- Sift together the flour, baking powder, baking soda, nutritional yeast, herbs and spices
- In a separate bowl, mix together the sweet potato puree, apple cider vinegar and plant milk
- Combine the wet and dry ingredients, then gently stir in the grated carrot and zucchini. Be careful not to over-mix!
- Spoon the mixture evenly into your muffin tray and bake for 35 minutes until golden on top and a skewer comes out clean
- This recipe makes 6 medium sized muffins
- Store in a sealed container in the fridge for up to a week
- These muffins can also be frozen
- Feel free to substitute the flours for another type (such as spelt, wholemeal or oat flours) however the texture and amount of liquid needed may change slightly!
- To make the sweet potato puree, simply boil or steam your sweet potato, then blend until smooth