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.