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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
Cook Time 1 minute
Servings: 6
Course: Appetizer, Snack
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Mix all the ingredients until well combined.
  2. Fill into muffin cups, decorate with red bell pepper finely chopped or shredded beets, or pumpkin seeds or sesame seeds
  3. Bake at 350F for 1 hr.
  4. Allow to cool for 20 mins. Remove and cool on a wire rack
  5. Serve with Green Chutney or Sugar Free ketchup or hot sauce

Notes

ENJOY! It freezes well upto 6 months!!!