vegan muffin recipe

Now you can enjoy the flavor of classic samosa as Potato and Peas Samosa Muffins in a jiffy. This samosa muffin recipe is a great way to used up leftover mashed potatoes, all you have to do is make the filling, spoon in muffin pans and bake them in the oven (that’s it!).

Potato and Peas Samosa Muffins

potatoes (about 6 medium boiled)

coconut oil

onion

garlic

ginger grated

curry powder

salt

Cayenne pepper

cilantro

green peas

Preheat oven 400°F. Grease a muffin pan and set aside.

Heat oil in a large skillet on medium-high heat. Add onion and cook until soft about 4 minutes, stir in garlic and ginger and cook for 2 minutes.

Stir in curry powder, sea salt, cayenne pepper, cilantro and cook for 2 more minutes stirring constantly

Add peas and stir to coat. Remove skillet from heat and stir in mashed potato and mix well.

Spoon potato mixture evenly in muffin pan and bake for 30 minutes or until golden brown.

Allow to slightly cool for at least 10 minutes (very important step) to make sure muffins don’t fall apart. Remove from pan and enjoy!

Someone has actually asked me to make 100 for a Christmas party next weekend they liked them so much. Everyone who tried them is raving about them. Thank you. This is a wonderful addition to my recipe collection

They turned out beautifully- everyone loves them. I made them for a picnic tomorrow/ let’s see if they last that long 😆

are in the oven at the moment- I just mashed the potatoes by themselves, thr mix before going into the muffin pan was delicious enough to eat on it’s own- I had to stop my flatmate eating it before I got it into the muffin tin. Photos to follow but so far so VERY Goode.

Sound delicious.  Going to do this with jacket potatoes then load it back into their skins. Will do a few sweet potatoes as well.  Hopefully it will work.

This looks like something I would love to try

I prepared this recipe with mashed sweet potatoes and added a couple of egg whites for some puff.  They were fantastic.  I used them as a side dish but can’t wait to serve them as an appetizer or hors d’oeuvre.  Thanks for the great recipe

You are contributing so much to my health for a short time I discovered your site.

Loved these exactly as written. No changes other than to bake them in ramekins rather than muffin tins. Am already making them a second time in one week.

Seriously delicious and love the idea of making them as muffins. I can't eat onions, so left them out and added 1/4 tsp of cumin. Just found your site this morning and I can't wait to explore your other recipes.

My sister in law sent me this recipe. OMG, it is the best. The goodness of samosas without the guilt of deep fried pastry. Making more today. Thanks.

Absolutely amazing!! Thank you for this recipe!

Made them but used sweet potatoe instead and added a sprinkle of brown sugar on top

So delish! Tonight is our second time with the samosas!

I love these. I added some fried tofu chunks for a bit more protein. Yum!

Michelle, 
We doubled the recipe, baked in mini muffin pans and they are delicious!  I used much less cayenne pepper but they are still comfortably spicy. I’ll let you know how they freeze.

Your recipes are always so delicious and easy to prepare. Thankyou so much 😀⚘⚘⚘

I haven't tried it yet. But the oil is for sauteing. You can probably water saute instead. Maybe add some Benson's Table Tasty instead of salt.

What muffin pan to use? Teflon is toxic. These sound delicious but won't get crispy in muffin liners. Will they release from non non-stick pan if I brush it? Other ideas? Thanks, awesome sounding recipe, I've bookmarked half of your recipes in the last hour!❤

These are fantastic. I made a double batch to share with my parents and everyone loved them.

https://www.youtube.com/watch?v=RSnz2KoFnLg

Hey, Dear Foodies welcome back to my channel In this video, I share with you! Now you can enjoy the flavor of classic samosa as Potato and Peas Samosa Muffins in a jiffy. https://healthiersteps.com/recipe/potato-and-peas-samosa-muffins/

Potato and Peas Samosa Muffins | Healthier Steps

These Chai Spiced Chocolate Chip Muffins are rich in flavor, whole grain, super soft, tender, moist and fluffy! They require just 8 ingredients, made in 1 bowl, easy to make and ready in 30 minutes!

Vegan Chai Chocolate Chip Muffins (Oil-free)

(192 grams) whole grain spelt flour (see NOTES)

(42 grams) blanched almond flour

baking powder

fine sea salt

(60 grams) unsweetened almond milk

(120 grams) unsweetened applesauce

+ 2 tablespoons (200 grams) pure maple syrup

(144 grams) semi-sweet dairy-free chocolate chips

scale.

Preheat the oven to 375°F and line a muffin pan with 10 parchment paper muffins liners.

To a large bowl, add the spelt flour, almond flour, baking powder, chai spices and salt. Whisk very well.

To the same bowl, add the applesauce, almond milk, syrup and chocolate chips. Stir with a large spoon gently in a folding motion until moistened and smooth. Do not overmix, which can result in tough muffins.

Divide the batter into 10 muffins. This will yield the perfectly risen nice size muffins. I like to use an ice cream scoop for perfectly domed rounded tops. Each muffin will be about a 1/4 heaping cup of batter.

Bake for 15 minutes until a toothpick doesn&#039;t have any batter on it (don&#039;t confuse it with the chocolate chips) and the tops are golden brown. Since these are low-fat and oil-free, they bake quickly. They will be beautifully risen and fluffy. Cool 15 minutes before eating.

Top 2 vegan muffin recipe recipes from across the web

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Top 2 vegan muffin recipe recipes from across the web

The most viewed vegan muffin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Potato and Peas Samosa Muffins

Vegan Chai Chocolate Chip Muffins (...

The most viewed vegan muffin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine