Vegan Savory Muffins - Vegan and Oil-free Recipes - ZardyPlants

Ingredients

• 350g (About 2 and a half spooned and leveled cups) all purpose flour (see note 1 for GF sub)
• ½ cup nutritional yeast (see note 2)
• 1 tablespoon double acting baking powder
• 1 ½ teaspoons sea salt
• ¼ teaspoon cayenne pepper or chili, optional
• ½ cup vegan sour cream, homemade or store-bought (see note 3)
• ¾ cup unsweetened non-dairy milk (see note 4)
• ⅔ cup grated carrot (about 1 medium large carrot) (see note 5)
• ⅔ cup zucchini (about 1 small zucchini
• ⅓ cup grated onion (½ medium or 1 small onion), water squeezed out
• 3-4 cloves garlic, minced
• 3-4 tablespoons fresh chives, cut in half-inch strips (see note 6)