Savoury Vegan Breakfast Muffins w Zucchini
Easy, melt-in-the-mouth savoury vegan muffins with zucchini.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp ground flaxseed
- 1 cup wholemeal flour
- 2 cups plain flour
- 2,5 tsp baking powder
- 2½ tbsp olive oil
- ⅘ cup + 2 tbsp almond milk (or other UNSWEETENED plant milk)
- ⅔ cup vegan cheese (sliced)
- 1 medium-sized zucchini
- 2 tbsp pumpkin seeds (topping)
- 1 tsp salt
- ¼ tsp ground pepper
- A pinch garlic powder
- 2,5 tbsp dried chives
- 1 tsp dried thyme
- 1 tsp paprika powder
Instructions
- 1
Make a flax egg by combining ground flaxseed and boiling hot water (6 tbsp). Stir well until no lumps remain and set aside.
- 2
In the meantime, sift all your dry ingredients (flour, baking powder, seasoning) into a medium-sized bowl. Stir well.
- 3
Grate a courgette/zucchini. Set aside.
- 4
In a new bowl, combine your wet ingredients – oil, almond milk, and flaxseed egg. Then take the grated zucchini and squeeze out all the water from your zucchini over your wet mixture. Set the zucchini aside again. Stir the mixture.
- 5
Add your wet mixture to your dry mixture. Mix well with a silicone spatula until fully combined. When fully mixed, stir in the cheese and zucchini.
- 6
Grease the muffin tin with plenty of oil. Fill the moulds with your mixture (with a spoon) and top off with pumpkin seeds.
- 7
Bake at 180°C/356°F (fan oven setting) for 30-35 minutes.