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Vegan Broccoli Muffins

Organivores Vegan Broccoli Muffin Recipe


1 3/4 cups all-purpose flour

1 cup quick-cooking rolled oats

1 1/2 tsp baking powder

2 tsp sugar

1-1⁄4 cups unsweetened almond milk (or any other non-dairy milk)

1⁄4 cup olive oil

2 tsp Dijon mustard

1 small broccoli , finely chopped (option: set aside a few florets)

1/2 cup green onions, chopped

1⁄2 tsp salt

1 tsp pepper

1/2 tsp cayenne

1/2 tsp thyme


Preheat oven to 400°F. In a large bowl, stir together flour, oats, baking powder, sugar and salt. In a medium bowl, whisk together milk, oil and mustard until well blended. Stir in broccoli and green onions. Add the wet mixture to the dry mixture and stir until just blended. Spoon the batter into the greased muffin tins. If you choose to, stick a broccoli floret (or a cherry tomato) inside each muffin. Bake in preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Serve warm with a spoon of tomato chutney (recipe here).


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