Easy Vegan Recipe
These Vegan Savory Muffins are simple, healthy, and delicious plant-based breakfast muffins made with Sweet Potatoes, Zucchini, and Sundried Tomatoes.
Pro Tip: my kids love them in their lunchbox, and they are perfect to bring a whole lot of nutrients!
Vegan Savory Muffins ▢ Soy Milk ▢ Apple Cider Vinegar ▢ Sweet Potato Puree ▢ Olive Oil ▢ All-purpose Flour ▢ Nutritional Yeast ▢ Baking Powder ▢ Baking Soda ▢ Salt ▢ Garlic Powder ▢ Dried Italian Herbs ▢ Pumpkin Seeds ▢ Shredded Zucchini ▢ Sundried Tomatoes
Combine the Soy Milk with the Apple Cider Vinegar in a mixing bowl and give it about 10 minutes to start curdling - it's essential to make the perfect muffin texture.
When the soy milk is fully curdled, pour the Sweet potato puree and the extra virgin olive oil before whisking the mixture with a manual whisk.
If the Vegan Savory Muffin batter has a few lumps, pour it into a blender and blend on the high-speed setting until the mixture is smooth and well combined.
Combine the dry Vegan Savory Muffins with a silicone spatula in a large mixing bowl: flour, nutritional yeast, baking powder, baking soda, salt, garlic powder, and herbs.
Pour the liquid Vegan Savory Muffin ingredients onto the dry ingredients and mix the batter with a silicone spatula until it's well combined.
Add the sliced Sundried Tomatoes, chopped Fresh Herbs, and finely grated Zucchini to the batter before stirring it again until well combined.
When the Vegan Savory Batter is ready, line a 12-hole muffin pan with paper muffin cases and oil them lightly to prevent the batter from sticking.
Transfer the batter to the muffin cases before baking the Vegan Savory Muffins for 30 minutes in an oven preheated to 350°F (180°C).
Let the Vegan Savory Muffins cool down in the pan for a few minutes before transferring them to a cooling rack until they can be eaten.
Prep Time: 15 minutes Cook Time: 30 minutes Makes: 12 Servings Calories: 131 kcal per Serving