Vegan Tomato Muffins!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start by preheating your oven to 190 C.

Step 2

Coat your cupcake tin with olive oil to prevent sticking.

Step 3

Finely chop your sundried and fresh tomatoes, as well as your basil, garlic and onion.

Step 4

Mix the two flours, arrowroot, and salt together. Then add baking powder, baking soda, pumpkin seeds, the tomatoes, the basil, garlic and onion.

Step 5

In a separate bowl, mix the tomato paste, mustard, oil and oat milk.

Step 6

Then mix everything together by folding it - the dough will be sticky. Add more oat milk if the dough remains too dry or crumbly.

Step 7

Fill the cupcake tin and bake for 15 minutes or until a toothpick comes out clean. Enjoy!

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