Egg-free Zucchini and Carrot Muffins

Step 1

Preheat the oven to 200° Celsius.

Step 2

In a large mixing bowl, add the plain flour, baking soda, baking powder, sugar and sea salt. Stir and combine the dry ingredients together.

Step 3

Make a small well in the dry ingredients, and add the soy milk, sunflower oil, and apple cider vinegar. Stir until all the ingredients are well combined and sticky in texture. Fold through the zucchini, carrots, grated cheese and dill.

Step 4

Divide the muffin mixture evenly across the muffin tray cups and sprinkle each muffin with either sunflower or pumpkin seeds. Bake for 20 minutes, or until a skewer can be inserted into the centre of a muffin and be removed without any residue.

Step 5

One finished, remove the muffin tray from the oven and allow to cool for 5 minutes before transferring the muffins to a cooling rack. Bon Appétite! :)