Savory Vegan Veggie Muffins

These mini savory vegan muffins are full of veggies and delicious herbs--they're perfect for a grab-n-go breakfast, a lunchbox treat, or an after-school snack.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 55 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ⅓ cup cornmeal
• 1 teaspoon minced garlic
• 1 tablespoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 teaspoon olive oil
• 2 pinches salt
• cooking spray
• 2 tablespoons nutritional yeast
• ¼ medium onion
• 1 stalk celery, roughly chopped
• ⅓ cup fresh cilantro, or to taste
• ½ medium Roma tomato
• ¾ cup low-sodium vegetable juice (such as V8®)
• ½ cup plain unsweetened almond milk

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.

Step 2

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.

Step 3

Whisk flour, cornmeal, nutritional yeast, garlic powder, baking powder, oregano, basil, baking soda, and salt together in a medium mixing bowl.

Step 4

Combine cilantro, celery, tomato, onion, and garlic in the bowl of a food processor; process until minced. Add to flour mixture and stir well. Stir in vegetable juice, and then almond milk. Add olive oil, stir, and taste; adjust seasonings as desired. Fill the prepared muffin cups about halfway with batter.