The Vegan Crispy Parmesan Zucchini Potato Muffins are a delicious snack idea. These contain 120 kcal per serving. You can prepare them in 40 minutes. Serve these Vegan Crispy Parmesan Zucchini Potato Muffins for parties, breakfast, snacking, a light meal, family gatherings, or guest gatherings. Also, pairing them with avocado toast, fruit, tomato soup, salad, or roasted vegetables is a good option. When you make them, you will notice that the instructions are not hard. We will use zucchini, potato, vegan Parmesan cheese, flour, flax egg, green onion, seasonings, and olive oil to make them. Keep your muffins in a closed dish for four days.
STATS:
- Serving size: 1 muffin
- Course: Snack
- Cooking duration: 25 minutes
- Cuisine: American
- Total duration: Forty minutes
- Serving: 12 muffins
- Diet: Vegan
- Preparation time: 15 minutes
- Calories: 120 kcal
EQUIPMENT:
- Oven
- Big mixing bowl
- Spoon
- Measuring spoons
- Clean kitchen towel
- Measuring cups
- Box grater
- Small mixing bowl
- 12-cup muffin tray
INGREDIENTS:
- Half tsp onion powder
- 1 medium grated & squeezed zucchini
- Half tsp garlic powder
- 1 medium peeled & grated potato
- One cup vegan Parmesan cheese
- 1/2 cup all-purpose flour
- 2 tbsp ground flaxseed
- 1/4 tsp black pepper
- 5 tbsp water
- Quarter cup chopped green onions
- 1/2 tsp salt
- Quarter tsp paprika
- 1 tbsp olive oil
INGREDIENT NOTES:
ZUCCHINI:
- This is the main vegetable for your muffins, which will make them moist. Also, you will feel your muffins getting softer from it. One important thing is to squeeze the excess liquid from it so your muffins don’t get soggy. Yellow squash is a different choice for you.
POTATO:
- One more main vegetable for your muffins is the potato. This will help make the middle of your muffins softer, and the corners of them will get crisp. Use sweet potatoes as another idea as well.
VEGAN PARMESAN CHEESE:
- Parmesan cheese is the main cheesy flavor in your recipe. Here, you will use vegan Parmesan cheese, which will give your muffins a savory flavor. Your muffins will also become brown if you use this ingredient. Add vegan cheddar if you require a substitution.
ALL-PURPOSE FLOUR:
- We will add flour to this recipe so your muffins soak up the liquid from the vegetables. Also, your muffins will make a shape by adding this. Gluten-free all-purpose flour is another choice as well.
WATER AND GROUND FLAXSEED:
- You will mix both of them so you can make a flax egg for your muffins. We need this ingredient so your muffins don’t break when they bake. For substitution, add unsweetened vegan yogurt (3 tbsp).
GREEN ONIONS:
- Here, you will also add green onions so your muffins get a little onion taste. You will feel freshness in your recipe from adding them. Chop an onion and use that for a different choice.
SEASONINGS:
- All the seasonings that you will use for these muffins will make their taste better. Your muffins will become savory from adding all of them. Always add these spices to your liking, or you may add dried herbs or chili flakes for something different.
OLIVE OIL:
- Olive oil will help make the corners of your muffins crispy. Also, your muffins will not stick to the tray when you apply it. You may also use sunflower oil for this purpose.
INSTRUCTIONS:
- First, you will take a smaller bowl to mix water and flaxseed.
- Then rest them so the mix becomes thick and forms a flax egg.
- Then grate your potato and zucchini in the box grater.
- Add zucchini to the kitchen towel to take the water out by squeezing.
- If the potato feels very moist, you can do the same with it as well.
- Then heat your oven to 200°C and oil up the muffin tray.
- Now, take a big bowl and mix all the ingredients for the muffin in it.
- Add this mix to the muffin cups and lightly press the top of this mix in each cup.
- Now bake them for 27 minutes.
- Cooling time for them will be a few minutes before serving.
SERVING SUGGESTIONS:
BREAKFAST:
- Avocado toast
- Tofu scramble
- Fruit
DIPS:
- Vegan garlic dip
- Hummus
- Herbed vegan yogurt dip
- Spicy ketchup
- Dairy-free ranch
- Roasted red pepper dip
LUNCH:
- Tomato soup
- Vegan cutlets
- Hummus wrap
TIPS:
- The most important thing to do in this recipe is to squeeze the zucchini properly. This way, your muffins will not get soggy.
- It’s necessary that you wait for some time to make the flax egg thick.
- Add enough oil to your tray so it gets greasy for the muffins to bake.
STORAGE INFORMATION:
FRIDGE:
- After cooling your muffins, you can keep them in a box for four days.
FREEZER:
- Add your muffins to a freezer bag so they can freeze for two months.
FAQs:
How should we improve the cheese taste in these muffins?
- You can increase the amount of vegan Parmesan cheese. Also, you can add nutritional yeast for a better cheesy flavor.
Should I fry these muffins?
- You can make pattie shapes from the muffin batter and then fry them.
Do these muffins contain gluten?
- Yes, they have gluten, but you can use gluten-free all-purpose flour to eliminate it.
NUTRITIONAL INFORMATION:
Sodium: 220 mg
Potassium: 210 milligrams
Net carbs: 9 grams
Protein: 4 g
Total carbs: 11 grams
Vitamin A: 180 IU
Calories: 120 kcal
Calcium: 85 milligrams
Iron: 1.1 mg
Fiber: 2 g
