Hoomans seem to be going vegan these days, so I thought: heck, why not give it a go and see what all the fuss is about. Double the goodness and more vegetables, no complaints over here!
I’ve grown to really like red bell pepper recently, it’s sweet and crunchy, and full of vitamins. I thought it would pair well with carrot too – I mean, what doesn’t? I fancied trying out baking cakes but was not up for having something sweet this week. I think I ate too many peanut butter, apple & carrot bites, they were too scrumptious. Then I thought, what if I bake muffins with savoury ingredients, hoomans do it, right?
These savoury vegan muffins are so easy to make and super yummy. The key to ensuring they don’t turn out soggy but fluffy and light, is to squeeze out as much liquid as possible from the carrot and red bell pepper, and don’t overmix the mixture. Other than that, you’re good to go!
Can I also just add that they also smelt incredible as they were baking, even my mum wanted one. I told her to keep her mitts off though, dogs only! Of course, I did share them out with a few of my friends and my sister. I am not exaggerating when I say this, but they went crazy for them! I just had to give them a few more each so they can enjoy them over the weekend! Luckily, I hid a few for Peanuts and I before sharing them out (oh, and I may have eaten one or two before too).
I hope you enjoy these as much as me, Peanuts and my friends did!
Total cooking time: 40 minutes
Prep time: 20 minutes
Cook time: 20 minutes
Makes approximately 16 muffins
2 cups (280g) whole wheat flour
3 tsp baking powder
1 tbsp apple cider vinegar (with the ‘mother’ – natural, raw & unfiltered)
1 small red bell pepper (deseeded and diced to 0.5cm or as small as possible)
1 medium carrot (peeled and grated finely)
1 cup (250ml) oat milk (check for NO xylitol)
1 tbsp mixed seeds
½ cup (125ml) olive oil
1. Preheat oven to 200°C (392°F). Grease muffin tin well with a dab of sunflower or olive oil on kitchen roll. Cut out circles of baking paper/parchment paper for each muffin mould to ensure they don’t stick to the bottom if you do not have a non-stick tin.
2. Place diced red pepper in kitchen roll and squeeze out as much liquid as possible. You may need to do this 2-3 times. Set aside.
3. Repeat step 2 for the grated carrot.
4. In a large bowl, sift in the flour and baking powder. Then, use the back of a wooden spoon to create a well in the middle of your dry ingredients.
5. Add in oat milk, olive oil, apple cider vinegar and mix together well.
6. Fold in the carrot, red pepper, and mixed seeds until combined well.
7. Spoon the mixture (approximately 2-3 tbsp) into the muffin tin and bake at 200°C (392°F) for 20 minutes or until a knife inserted in the centre comes out clean.
8. Cool completely before serving to your dog! Store in an air-tight container in the refrigerator for up to 4 days.
1.Mixed seeds: I used a bag of mixed seeds which had a combination of sunflower seeds, sesame seeds, flax seed & pumpkin seeds.
2. Milk: Whenever using oat, soy or any other milk alternatives, always check on the carton that there is NO xylitol.
3. Flour: I used unbleached plain flour for this recipe as I had no whole-wheat flour left. It is absolutely okay to use unbleached plain flour but whole wheat is way more nutritious and healthier!
Remember to check with your vet about any allergies your pup may have!