Vegan Savory Muffins - Vegan and Oil-free Recipes

Name: Vegan Savory Muffins - Vegan and Oil-free Recipes
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)

zardyplants.com

Incredibly delicious and delightfully easy, these Vegan Savory Muffins are the perfect breakfast for anyone who isn’t into sweet breakfasts.

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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)