Savory Vegan Cheesy Zucchini and Carrot Muffins

Harriett Porterfield

Savory Vegan Cheesy Zucchini and Carrot Muffins

These vegetable-forward muffins are a delicious savory alternative to sweet muffins and boast an array of wholesome ingredients.

Serves: 12

These muffins from the Eat the Rainbow: Vegan Recipes Made with Love cookbook pack in the protein due to being made with chickpea flour and pumpkin seeds, plus get a boost of fiber and vitamin C thanks to zucchini and carrots. Serve with a dollop of salted vegan butter for a delicious snack.

What you need:

2 cups chickpea flour
1 teaspoon baking powder
¼ cup nutritional yeast
½ teaspoon salt
1 teaspoon ground turmeric
1 tablespoon mixed dried herbs
1 tablespoon chia seeds
2 tablespoons water
2⁄3 cup unsweetened soy milk
¼ cup olive oil, plus 1 tablespoon for greasing
2 medium carrots, finely grated
1 medium zucchini, finely grated
¾ cup pumpkin seeds, divided

What you do:

  1. Preheat oven to 350 degrees and lightly grease a muffin tray. In a large bowl, add chickpea flour, baking powder, nutritional yeast, salt, turmeric, and mixed herbs and whisk to remove any lumps.
  2. In a small bowl, mix chia seeds with water to form a gel. Make a well in middle of dry ingredients and pour in milk, oil, and chia mixture. Stir with a fork to combine, then add grated carrots, zucchini, and ½ cup of pumpkin seeds. Fold to combine, being sure not to overmix.
  3. Into muffin tray, evenly divide batter. Sprinkle with remaining pumpkin seeds and bake for 25 minutes, until golden and a butter knife comes out clean. Remove from oven and let cool for 10 minutes before removing from tray. 
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