Gluten-Free Vegan Savory Vegetable Muffins

Yield: 12 servings

Time:

Ingredients:

For the vegetables

For the muffins

60 g ( 1/4 cup) olive oil (or sub coconut or vegetable oil)
250 ml (1 cup) unsweetened plain plant-based yogurt * (I used soy yogurt, but you can use any plant-based yogurt)
1 tablespoon apple cider vinegar ** (ensure gluten-free if necessary)
150 g (1 1/4 cup) ground almonds (almond meal) *** ***
75 g ( 3/4 cup) rolled oats (ensure gluten-free if necessary)
1/4 teaspoon salt to taste
150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
2 heaped teaspoons baking powder (ensure gluten-free if necessary)
1/4 teaspoon bicarbonate of soda (baking soda)

To decorate (optional)

Instructions:

For the vegetables

Use a box grater to grate the carrot and courgette (zucchini), use a knife and chopping board to finely dice the red bell pepper into small pieces.
Place the grated carrot and courgette and diced red pepper in a bowl.
Add 1/4 teaspoon of salt and mix well.
Leave to sit for 10-15 minutes, until the vegetables have softened and lost quite a bit of water - the salt will extract water from the vegetables and soften them.
Drain away all the water that has come out of the vegetables, and use both hands to squeeze out as much water as possible, then place in a large mixing bowl.

For the muffins

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Add the olive oil into the same mixing bowl (the bowl you placed the vegetables inside), along with the yogurt, vinegar, ground almonds, oats and salt.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash of plant-based milk or water, if it's looking too dry.
Transfer the mixture between muffin cases in a muffin tin.
Sprinkle over oats to decorate, if desired.
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
Tastes best when fresh, but keeps covered in the fridge for up to a few days.

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