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Soft and filling savory muffins made with oat flour, carrots, zucchini and soy drink. They are ideal for meal prep, taking lunch out or a fiber-rich snack that is naturally lactose-free.
Wash and grate the zucchini and carrot, then squeeze them thoroughly to remove excess water.
In a bowl, beat the eggs with the soy drink, extra virgin olive oil, salt and oregano.
Add the oat flour and instant yeast, stirring until you obtain a smooth batter.
Fold in the grated and squeezed vegetables, distributing them evenly throughout the batter.
Divide the mixture among six lined or lightly greased muffin tins, filling them about three-quarters full.
Bake in a preheated oven at 180 °C for 20–22 minutes, until the muffins are golden and dry in the center.
Let the muffins cool slightly in the tin for a few minutes, then transfer them to a wire rack before serving.
Muffin tin
Coarse grater
Store in the refrigerator in an airtight container for 3 days. They can be frozen for about 1 month and thawed in the refrigerator.
For a better texture, squeeze the zucchini and carrot very well before adding them to the batter. The muffins are lactose-free and suitable for preparation in
Italia
| Energy (kcal) | 166.84 |
| Carbohydrates (g) | 17.31 |
| of which sugars (g) | 1.8 |
| Fat (g) | 7.62 |
| of which saturates (g) | 1.47 |
| Protein (g) | 6.47 |
| Fibre (g) | 3.11 |
| Salt (g) | 0.27 |
