Savory Vegan Mini Muffins
These savory, bite-sized vegan muffins are packed with flavor and perfect for a quick and healthy snack.
5 min
Prep
15 min
Cook
4
Serves
115
Calories
Macros · per serving
3g protein
13g carbs
5g fat
Ingredients
For 4 servings
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsweetened almond milk
- 2 tablespoons olive oil
- 0.5 cup frozen spinach
- 0.25 cup sun-dried tomatoes
- 2 tablespoons nutritional yeast
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- black pepper — to taste
Instructions
- 1
Preheat the oven to 375°F (190°C) and lightly grease a mini muffin tin.
- 2
Thaw the frozen spinach and squeeze out excess water. Chop finely.
- 3
In a large mixing bowl, combine all-purpose flour, baking powder, and salt.
- 4
In a separate bowl, mix together almond milk, olive oil, and nutritional yeast.
- 5
Add the wet ingredients to the dry ingredients, stirring until just combined.
- 6
Fold in the chopped spinach, sun-dried tomatoes, garlic powder, onion powder, and black pepper.
- 7
Spoon the mixture into the prepared mini muffin tin, filling each cup about 3/4 full.
- 8
Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Allow the muffins to cool slightly before removing them from the tin. Serve warm or at room temperature.
Cook it this week.
NeatEat plans Savory Vegan Mini Muffins — and the rest of your week — around your budget, groceries included.