Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1 cup unsweetened almond milk
  • 1/4 cup vegetable oil
  • 2 tbsp apple cider vinegar
  • 1 cup mixed vegetables (such as carrots, zucchini, and bell pepper), diced small
  • 1/4 cup chopped fresh parsley
  • Directions:
  • Preheat oven to 375°F (190°C). Grease a muffin tin or line with paper muffin cups.
  • In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, garlic powder, onion powder, black pepper, and cayenne pepper.
  • In a separate bowl, whisk together the almond milk, vegetable oil, and apple cider vinegar until well-combined.
  • Add the wet ingredients to the dry ingredients and stir until just combined.
  • Fold in the mixed vegetables and chopped parsley.
  • Scoop the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
  • Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool for a few minutes in the tin before removing them to a wire rack to cool completely.
  • Serve and enjoy!
  • Note: You can use any combination of vegetables that you like in this recipe. These muffins can be stored in an airtight container in the refrigerator for up to three days.