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Vegan Veggie Muffins

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 24 regular size muffins (20 large tulip case ones)


  • 450 g all-purpose flour
  • 300 g whole-wheat flour
  • 14 g baking soda bicarbonate
  • 26 g baking powder
  • 10 g ground cinnamon plus extra for sprinkling
  • 6 g ground ginger
  • 6 g salt
  • large pinch all-spice
  • large pinch ground cloves
  • pinch ground cardamon optional
  • 74 g sunflower seeds
  • 74 g pumpkin seeds plus extra for topping
  • 450 g sugar plus extra for sprinkling
  • 284 g pumpkin purée
  • 224 ml neutral oil sunflower
  • 116 ml apple juice
  • 6 ml vanilla extract
  • 134 g grated zucchini courgette
  • 100 g grated carrot
  • 92 g grated apple


  • Preheat oven to 170°C convection (340°F). Line 2 muffins trays with paper cases (24 total).
  • In a large bowl, sift together all the dry ingredients except for the sugar, and seeds. Mix in the seeds, and set aside.
  • In a medium bowl, mix together the sugar, along with all the wet ingredients. Stir in the grated veggies and fruit.
  • Mix the wet into the dry, until no flour remains. (The mixture will be thick)
  • Mix together a tablespoon of extra sugar with a sprinkling of cinnamon to dust the muffins with.
  • Spoon the mixture evenly into 24 muffin cases, sprinkle with cinnamon sugar, and top with a few extra pumpkin seeds.
  • Bake in the preheated oven for 30+ minutes, turning partway through. Check with a toothpick to see if done.
  • Cool on baking racks, then store in an airtight container.


If you are using the larger tulip paper cases, then you'll only get about 18-20 muffins, and may have to bake longer.