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vegan baby veggie muffins
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Hidden Veggie Muffins

5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 muffins

Ingredients

  • 1 medium carrot (grated)
  • 1 medium zucchini/courgette (grated and squeezed to remove excess water)
  • 1/2 cup/80g of corn kernels (mash with a fork prior for under 12 months)
  • 2 spring onions finely chopped (sub with 1/4 of a brown or red onion, diced)
  • 2 cups/320g of flour (we use 1 cup Wholemeal/wholewheat & 1 cup of plain)
  • 1/3 cup/20g of nutritional yeast
  • 1.5 tsp of baking powder
  • 1/2 tsp of baking soda
  • 1 Tbsp of mixed Italian herbs
  • 1.25 cups/315ml of soy milk (or plant-based milk of choice)
  • 1 tsp of apple cider vinegar
  • 1/3 cup/80ml of olive oil

Extra

  • 2 Tbsp pumpkin seeds (optional; finely chopped to decorate on top)

Instructions 

  • Preheat the oven to 200c/390f.
  • Add all of the ingredients to a large bowl and stir to combine and remove any lumps.
  • Lightly grease a muffin tray with olive oil or use liners, then evenly distribute the muffin batter. Add optional pumpkin seeds to the top. 
  • Bake in the oven for 27-30 minutes until golden and a toothpick/skewer comes out clean. 
  • Allow to cool on a cooling rack and enjoy.

Notes

These are best served warm - we reheat ours for a couple minutes in an air fryer.
Store in the fridge for 3 days or freezer for 3 months.