Hi guys! One thing that I know about growing up with Jillian is that she’s NOT a sweet fan! She’ll take anything savoury over sweet any day of the week, so I’m constantly searching for new ideas that fit the bill. She gave me the challenge of making a vegan veggie muffin one summer day when we were staring at a pile of zucchini from her garden this summer (which now seems like a lifetime away), and after a few failed attempts I landed on this recipe that I hope you love as much as I do!
These muffins are packed with flavour and are so moist thanks to all the veggies and olive oil (makes my dietitian heart happy!). They take much longer to bake than a traditional muffin typically does but they are so worth the wait! The kids love these AND they freeze beautifully! Try them served hot out of the oven with a steaming bowl of your favourite soup for a rustic lunch or dinner.
Making a double batch of this today! Decided to bake in large pan, which I’ll cut into squares, rather than muffin tins. Easier cleanup and I can just “plop” into a pan rather than divide into cups!
1 TABLEspoon baking powder sounds a lot. Do you really need that much?
Can I use real parmesan cheese and left out the nutritional yeast?
Can you substitute anything for the vegan parm? Don’t have vegan parm…could I use more nutrional yeast? Real Parm (although I like the idea of keeping them vegan)?
The recipe states “frozen corn” but then says “unthawed”. So should the corn be frozen?
I have these in my oven right now and they aren’t rising at all … and are taking forever to cook!! They’ve been in for over an hour and are still mush on the inside. Though I will say the flavour of them is very good Any idea what I’ve done wrong? I followed the recipe to a T (I’m a horrible cook).
I saw on Fraichenutrition, they had eggs in them … should these have had an egg substitute?
Hi Ashley I just made them and have had the same issue you did. I can eat the tops and that is it. What did cook/bake is delicious, so I will try these again. Next time I’ll squeeze my zucchini to get some of that liquid out. Looking at the non-vegan version it has more flour and a higher baking temperature – I think I’ll play around with these, too. I may also try them with 2 flax eggs instead of mayo. Good luck!
Do you know what the nutritional value is?
Oh my were these delicious. 45 minutes was the perfect cooking time to keep them very moist. I had one on it’s own but think it would be even more amazing with soup or a salad.
Can you make these with non vegan ingredients as well?
so so so good! i absolutely love these!
thanks for the great recipe!!!
Ho thank you for this recipe! Have you tried making it with gluten free flour and if yes, do the muffins turn out as well?
Great recipe! Thanks so much! They’ll be my new staple. Super tasty, moist and flavourful. I used canned corn instead of frozen and it turned out great.
I made these into mini muffins and they turned out great! I omitted the thyme as I didn’t have any and baked the mini muffins for about 25 minutes. The flavour was really good, kind of like a biscuit. Will definitely make these again!