Vegan Soft and Juicy Muffins

🧂 Ingredients

• 3 cup plain flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tbsp garlic powder
• 1 tbsp cayenne pepper
• 1 tbsp a mix of: oregano, marjoram, and dried parsley
• 1 cup coconut milk
• 1/2 cup olive oil
• 1 tbsp red wine vinegar
• 1 grated zucchini
• 1 grated carrot
• 1 finely chopped bell pepper
• 1/2 cup baby spinach
• pumpkin seeds

Instructions

• 1 Preheat the oven to 180 C (350F).
• 2 Meanwhile, grate the zucchini and carrot, and finely chop the bell pepper. Set
  aside.
• 3 For the batter: take a large bowl and mix dry ingredients: flour, baking powder,
  baking soda, and all herbs.
• 4 Add wet ingredients one by one: pour the coconut milk, red wine vinegar, and
  veggies.
• 5 Mix well and adjust the salt.
• 6 Take a baking tray and lay on some muffin cups. Attentively pour the batter into
  each cup so it doesn't cover fully.
• 7 Top some pumpkin seeds and bake for 35-40 min.
• 8 Take them off the oven and serve them warm.

Nutrition Info