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HomeVeganSavory Vegan Tacky Zucchini and Carrot Muffins

Savory Vegan Tacky Zucchini and Carrot Muffins

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

What you want:

2 cups chickpea flour
1 teaspoon baking powder
¼ cup dietary yeast
½ teaspoon salt
1 teaspoon floor turmeric
1 tablespoon blended 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 levels and frivolously grease a muffin tray. In a big bowl, add chickpea flour, baking powder, dietary yeast, salt, turmeric, and blended herbs and whisk to take away any lumps.
  2. In a small bowl, combine chia seeds with water to kind a gel. Make a effectively in center of dry elements and pour in milk, oil, and chia combination. Stir with a fork to mix, then add grated carrots, zucchini, and ½ cup of pumpkin seeds. Fold to mix, being certain to not overmix.
  3. Into muffin tray, evenly divide batter. Sprinkle with remaining pumpkin seeds and bake for 25 minutes, till golden and a butter knife comes out clear. Take away from oven and let cool for 10 minutes earlier than eradicating from tray. 
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