Description
Deep-colored broccoli seems like something new in these rich, satisfying muffins, enhanced with green onions and a hint of Dijon mustard.
Ingredients
- 1–3⁄4 cups all-purpose flour
- 1 cup quick-cooking rolled oats
- 2–1⁄4 tsp baking powder
- 2 tsp vegan granulated sugar
- 1⁄2 tsp salt
- 1–1⁄4 cups plain non-dairy milk (soy, almond, rice, hemp)
- 1⁄4 cup olive oil
- 2 tsp Dijon mustard
- 1–1/4 cups finely chopped broccoli
- 3⁄4 cup chopped green onions (scallions)
- 1 cup shredded vegan Cheddar-style cheese alternative (optional)
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin pan with paper, foil or silicone liners.
- In a large bowl, whisk together flour, oats, baking powder, sugar and salt.
- In a medium bowl, whisk together milk, oil and mustard until well blended. Stir in broccoli, green onions and cheese (if using).
- Add the broccoli mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack. Serve warm or let cool.
Notes
Broccoli-Buying Tip: When purchasing broccoli, look for compact, tightly closed florets and thin-skinned stems that are on the slender side. Avoid broccoli that is dried or cracked on the cut end or that has obviously woody stems, and leave behind any yellowing specimens. If it passes the visual inspection, take a whiff: broccoli should smell fresh, not strong and cabbage-like. Store it in a loose (unsealed) plastic bag in the refrigerator crisper. It will keep for a few days, but you should use it as quickly as possible, before the florets start to deteriorate.
- Category: Muffin, Quick bread
Stacy
Wednesday 29th of April 2020
These were so tasty!! I made these for my children's snack for school. Instead or regular olive oil I used chilli olive oil and instead of cheese I used 6 tbsp of nutritional yeast. It was a winner with all 5 of my children ranging in ages from 1 1/2 years to 10 years. This has been added to one of our go to recipes. Thank you x
Camilla
Wednesday 29th of April 2020
That is fantastic , Stacy--what a feat, pleasing all the children, go YOU! :) Flattered that this is new to your rotation of go-to recipes, thanks, Stacy :)
Tia'
Thursday 17th of March 2016
Hey, I made them yesterday (without the cheese) and I loved it. I brought some to friends and everyone really liked them! Great recipe. :D (I posted pictures on my blog: http://cakesandkuchen.wordpress.com/2016/03/17/vegan-broccoli-muffins/)
Camilla
Monday 16th of May 2016
Thanks, Tia!!! :)
Vegan Broccoli Muffins – Cakes and Kuchen
Thursday 17th of March 2016
[…] as said before, I was searching for a quick recipe and so looked online and followed this recipeĀ from Power Hungry. I always have trouble following recipes because I need to convert everything […]
Marshall
Friday 8th of January 2016
Just made these for the first time. They came out amazing!!! Thanks for the great recipe!
Camilla
Friday 15th of January 2016
Wonderful! Thanks for posting, Marshall!
Jessica
Saturday 13th of June 2015
These are awesome! I was looking for an easy recipe for a muffin with vegetables. I made them according to the instructions and added two handfuls of grated zucchini. Fantastic and easy!
Camilla
Thursday 12th of November 2015
So glad, Jesica! :)