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GF Spicy Vegetable Muffins
The vegetable muffinsare perfect as a grab n’ go snack, breakfast, or lunchbox treat for toddlers,kids, and adults alike! They’re naturally dairy-free, gluten-free, grain-free,vegan and low-carb
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Prep Time
30
minutes
mins
Cook Time
1
minute
min
Course
Appetizer, Snack
Cuisine
American
Servings
6
Ingredients
Vegetables:
1
medium sized bottle gourd
shredded
1
large Carrot
finely shredded
1
medium Beet
finely shredded
1
Chayote
finely shredded
1
Zucchini
finely shredded
A handful of fresh green beans
finely shredded
1
cups
Green Cabbage
finely shredded
1
cup
Red Cabbage
finely shredded
2
cups
of corn
frozen
1/2
bunch Spinach
finely chopped
1
bunch Cilantro
finely chopped
Add any veggies of your choice
2
Cups
of Handvo Mix
GF combo of rice & lentils in grit like textureOR use 2 cups of Rolled Oats and 1 Cup of millets, powdered in a blender
2
Cups
Plant Based Yogurt
1
Lime
Juice of 1 lime, if desired
1
teaspoon
Baking soda
Spices:
2
Tablespoons
Ginger finely diced
2-4
Jalapenos
finely diced, to taste
1
teaspoon
Turmeric
2
Tablespoons
Sesame seeds
dry roasted
2
Tablespoons
Mustard seeds
dry roasted
2
Tablespoons
dried Fenugreek leaves
2
Tablespoons
Curry leaves
finely diced
Salt to taste
Instructions
Mix all the ingredients until well combined.
Fill into muffin cups, decorate with red bell pepper finely chopped or shredded beets, or pumpkin seeds or sesame seeds
Bake at 350F for 1 hr.
Allow to cool for 20 mins. Remove and cool on a wire rack
Serve with Green Chutney or Sugar Free ketchup or hot sauce
Notes
ENJOY! It freezes well upto 6 months!!!
Keyword
Vegetables, muffins, oil free,