Savory, not sweet. Great way to sneak in some extra veggies. Pair with a dollop of avocado.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
24
Yield:
24 mini muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Spray a 24-cup mini muffin tin with cooking spray.

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  • Whisk flour, cornmeal, nutritional yeast, garlic powder, baking powder, oregano, basil, baking soda, and salt together in a medium mixing bowl.

  • Combine cilantro, celery, tomato, onion, and garlic in the bowl of a food processor; process until minced. Add to flour mixture and stir well. Stir in vegetable juice, and then almond milk. Add olive oil, stir, and taste; adjust seasonings as desired. Fill the prepared muffin cups about halfway with batter.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.

Nutrition Facts

55 calories; protein 1.8g; carbohydrates 10.8g; fat 0.4g; sodium 56.5mg. Full Nutrition
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