Vegan Vegetable Muffins

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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 189 Calories

Ingredients

• 2 teaspoons salt
• 4 teaspoons baking powder
• 1 ½ cups grated carrots
• 2 tablespoons baking soda
• ¼ cup olive oil
• ¾ cup cornmeal
• ground black pepper to taste
• 2 teaspoons dried oregano
• 2 teaspoons chili powder
• ½ cup finely chopped celery
• 1 ½ cups chopped tomatoes
• 1 (10.75 ounce) can tomato soup
• 2 ½ cups whole wheat flour
• 1 clove garlic, pressed

Recipe Instructions

Step 1

Bake in the preheated oven until lightly browned, about 15 minutes.

Step 2

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.

Step 3

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.

Step 4

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.