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Vegan Vegetable Muffins Recipe

Recipe by: Eddie Mars

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook15 m
  • Ready In35 m
  • 1Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  • 2Whisk 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.
  • 3Whisk 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.
  • 4Bake in the preheated oven until lightly browned, about 15 minutes.
Ingredients
  • 12 servings
  • 189 cals
  • 2 1/2 cups whole wheat flour
  • 3/4 cup cornmeal
  • 2 tablespoons baking soda
  • 4 teaspoons baking powder
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons salt
  • 1 1/2 cups grated carrots
  • 1 1/2 cups chopped tomatoes
  • 1/2 cup finely chopped celery
  • 1 clove garlic, pressed
  • 1 (10.75 ounce) can tomato soup
  • 1/4 cup olive oil
  • ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    189
    9%
  • Fat:
    5.7
    9%
  • Carbs:
    31.9
    10%
  • Protein:
    5
    10%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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