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

Cook Time 1

Servings: 6

Course: Appetizer, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

2 Cups of Handvo Mix GF combo of rice & lentils in grit like texture OR 2 Cups of Rolled Oats and 1 Cup of milltes, powdered in blender.
2 Cups Plant Based Yogurt
1 Lime Juice of 1 lime if desired
1 teaspoon Baking soda

Vegetables (Add any veggies of your choice):

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

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

Method

Mix all ingredients thoroughly until well combined.
Spoon the batter evenly into muffin cups. Garnish with finely chopped red bell peppers, shredded beets, pumpkin seeds, or sesame seeds for added texture and visual appeal.
Bake at 350°F (175°C) for approximately 50–60 minutes, or until set and lightly golden on top.
Allow the muffins to cool in the pan for 15–20 minutes, then gently remove and transfer to a wire rack to cool completely.
Serve warm or at room temperature with green chutney, sugar-free ketchup, or your favorite hot sauce.

Notes

These wholesome muffins can be enjoyed fresh or frozen for up to 6 months, making them a convenient, healthy option for anytime meals.