Vegan Vegetable Muffins

Vegan Vegetable Muffins

3
Eddie Mars 0

"Savory muffins with no sugar, only yummy vegetables. Great as a more flavorful 'biscuit' for 'biscuits and gravy'. Good any time of day! You can substitute garlic salt or seasoned salt for the salt if desired."

Ingredients

35 m {{adjustedServings}} servings 189 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1302 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  2. Whisk flour, cornmeal, baking soda, baking powder, chili powder, oregano, and salt together in a large bowl. Stir carrots, tomatoes, celery, and garlic into flour mixture.
  3. Whisk tomato soup and olive oil together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups. Sprinkle each muffin with black pepper.
  4. Bake in the preheated oven until lightly browned, about 15 minutes.
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Reviews

3
  1. 4 Ratings

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These were delicious.. made per recipe. A few things.. this makes a very thick dense dough.. and makes more than 12 muffins. I made 12 muffins and out the rest on the bottom on a loaf pan. Tha...

I significantly reduced the amount of baking powder and soda and they are yucky.

They are horrible and taste like straight baking soda.