Vegan Vegetable Muffins
Ingredients
- 2 1/2 cups whole wheat flour ⓘ
- 3/4 cup cornmeal ⓘ
- 2 tablespoons baking soda ⓘ
- 4 teaspoons baking powder ⓘ
- 2 teaspoons chili powder ⓘ
- 2 teaspoons dried oregano ⓘ
- 2 teaspoons salt ⓘ
- 1 1/2 cups grated carrots ⓘ
- 1 1/2 cups chopped tomatoes ⓘ
- 1/2 cup finely chopped celery ⓘ
- 1 clove garlic, pressed ⓘ
- 1 (10.75 ounce) can tomato soup ⓘ
- 1/4 cup olive oil ⓘ
- ground black pepper to taste ⓘ
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- Whisk flour, cornmeal, baking soda, baking powder, chili powder, oregano, and salt together in a large bowl. Stir carrots, tomatoes, celery, and garlic into flour mixture.
- Whisk tomato soup and olive oil together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups. Sprinkle each muffin with black pepper.
- Bake in the preheated oven until lightly browned, about 15 minutes.
Nutrition & Diet Analysis (per serving)
773
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).