Preparation time
15 minutes
Cooking time
30 minutes
Serves
6
Recipe courtesy of
Lily Aloisio, Accredited Practising Dietitian (APD)
| 56g dairy free butter, melted |
| 140ml soy milk |
| 10g of ground flax, mixed with 4 tbsp of water |
| 10ml apple cider vinegar |
| 2g smoked paprika |
| 80g gluten free plain flour |
| 60g chickpea flour |
| 12g baking powder |
| 4g baking soda |
| 40g nutritional yeast |
| 2g salt |
| 2g pepper |
| 40g grated and dry zucchini |
| 40g grated and dry broccoli |
| 6g diced chives |
| 40g vegan cheese (optional) |
- Preheat oven at 180° C
- Grease and line a muffin tin with dairy free butter (or olive oil spray)
- Mix flax with 4 tablespoons of water and set aside to thicken
- Grate zucchini and broccoli and dry with paper towel
- Whisk together wet ingredients (melted dairy free butter, soy milk, flax/water and apple cider vinegar)
- Whisk in flour, baking powder, baking soda, nutritional yeast, salt and pepper
- With a wooden spoon fold in veggies
- Scoop muffin mixture evenly in muffin tins (make sure there is room for muffins to rise)
- Bake for 30 minutes or until a toothpick comes out of muffin clean
- Turn muffins out onto a cooling rack and allow to cool for 10 minutes
- Once cool, ready to eat or store in container for the following day/week
Storage tip - these muffins can be refrigerated for up to 7 days or freeze and defrost when ready to consume.
| Engery | 678kj |
| Protein | 7g |
| Saturated Fat | 2g |
| Total Fat | 9g |
| Carbohydrates | 11g |
| Sugars | 2g |
| Dietary Fibre | 5g |
| Sodium | 524mg |