Struggling to find satisfying, hearty plant-based breakfasts or snacks? These zucchini muffins offer a delicious solution, packed with flavor and nutrition.
Soft and spongy with warm notes of cumin and paprika, they're incredibly versatile. Prefer a sweeter profile? Swap the red pointed pepper for jarred piquillo peppers.
Ingredients for 12 muffins
- 2 zucchinis, peeled and grated
- 1 red pointed pepper (90 g), seeds removed, diced ½ cm
- A few basil leaves, finely chopped, plus extra for garnish
Dry ingredients:
- 250 g spelt flour
- 50 g wheat flour
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp ground coriander
- 1 tsp cumin
- 1 tsp paprika powder
Wet ingredients:
- 280 ml almond milk
- 65 ml rapeseed oil
- 1 tbsp apple cider vinegar
Step-by-Step Instructions
- Preheat oven to 220°C. Line a 12-cup muffin tin with papers.
- In a large bowl, whisk dry ingredients. In another, combine wet ingredients, then fold in grated zucchini, diced pepper, and chopped basil.
- Gently mix wet and dry until smooth, with no lumps.
- Divide batter into muffin tins and bake 25-30 minutes. Test doneness with a knife—it should come out clean.
- Cool in tin for 10 minutes to set, then transfer to a wire rack. Serve warm if desired, topped with fresh basil leaves.
This recipe is adapted from Deliciously Ella – The Plant-Based Cookbook (2020), featuring 100 easy vegan recipes for everyday deliciousness, €24.99 from Kosmos Uitgevers.
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