Savory Muffins

Savory muffins, that's an idea. These are really absolutely delicious and great for meal prep, kids, and parties. These are veggie packed, easy to chew and have lots of veggies that you can't taste, perfect for picky toddlers and kids. They are gluten-free and veggie packed. You can substitute the flours for what you have or the spices to what you enjoy. Have fun with the recipe and change it to what you have or prefer.

Make 10-12 muffins

Ingredients

- 1 Cup Chickpea flour or other flour

- 1 Cup Gluten Free flour blend or other flour

- 3 Tbsp Nutritional Yeast

- 3 tsp Baking Powder

- 1 Tsp Dried Oregano

- 1 Tbsp Dried Parsely

- 1 Tsp Dried Thyme

- 1 Tsp Ground Cumin

- 1/2 Tsp Garlic Powder

- 1/2 Tsp Onion Powder

- 2 Tbsp Ground Flax Seeds

- 1 Veggie boullion cube or 1 cup Vegetable broth

- 1/2 Cup Apple Sauce

- 2 Cups or 250 Grams Grated Carrot about 2 Medium Carrots

- 1 Cup or 150 Grams Grated Zucchini

- 1/4 Cup Corn

- 1/4 Cup Peas

Directions

1. Preheat oven to 350°F. Line muffin pan with

2. Grated vegetables and squeeze out the liquid into a separate bowl. This allows the muffins to be fluffier, we will use the liquid later.

3. Mix together all dry ingredients. Mix in vegetables.

4. Add liquid from vegetables if you are NOT using vegetable broth. Add apple sauce. Mix till combined. Add peas and corn.

5. Pour 1/3 cup in each muffin liner. Bake for 30-40 minutes or until you can stick a toothpick through it without crumbs.

6. Enjoy!