You will enjoy the easy-to-make muffin recipe from Carin Lynch’s Plant-Based Made Simple, Volume 2. This recipe is tree-nut-free, soy-free, and has an oil-free option.
Ingredients:
1/2 cup of organic whole wheat flour
1/2 cup of organic cornmeal
1 tablespoon of non-aluminum baking powder
1/2 teaspoon of pink Himalayan salt or salt of choice
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1 cup of unsweetened plant-based milk of your choice
1/4 cup of cold-pressed, virgin olive oil (optional)
2 tablespoons of lemon juice
1 cup shredded carrots
1 cup shredded zucchini (pressed and drained well
1/4 cup fresh parsley, chopped
Directions:
Preheat the oven to 375°F (190 °C).
Lightly spray muffin tins or line with paper muffin cups.
In a large bowl, whisk together all dry ingredients.
In a separate bowl, whisk together wet ingredients.
Stir the wet ingredients into the dry, mixing gently.
Fold in the shredded carrots, zucchini, and parsley.
Spoon batter into muffin tins, filling each about 2/3 full.
Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cookies cool on a wire rack before removing them from the tins.
Additional notes:
This recipe was used by permission of the author. Here are the links to Carin’s cookbooks.
The first volume comes in Kindle and paperback formats.
https://www.amazon.com/Plant-Based-Made-Simple-Carin-Lynch-ebook/dp/B09BP5QBZL
Carin’s second volume will be available soon.