Grab some abundant end-of-summer tomatoes and fresh basil and try these savory, slightly spicy vegan muffins. Made with whole wheat flour, ground flaxseed, plus fresh herbs and vegetables, these are packed with fiber, vitamins and Omega-3s (making them so much more than your average desert or breakfast muffin). Try serving these with dinner alongside soup and salad, or bringing to work for an afternoon snack.
Tomato Basil Muffins
1/4 cup chopped fresh basil
1/2 cup purred cherry tomatoes
2 cups whole wheat flour
1/4 cup onion
1/4 cup brown sugar
1 teaspoon salt
1 teaspoon pepper
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cups unsweetened almond milk
2 tbsp ground flax seed simmered in 6 tbsp water (this makes an egg-like substance)
1/4 cup olive oil
Preheat oven to 350 degrees.
In large bowl, combine basil, flour, onion, brown sugar, salt, baking powder and baking soda.
Using food processor or blender, puree tomatoes.
Simmer 2 tbsp ground flax seed in 1/4 cup water water. When it thickens, whisk together with almond milk, olive oil and tomato puree.
Combine all wet and dry ingredients.
Line muffin pan with paper liners or vegetable-oil spray to keep batter from sticking. Fill cups to the top, and bake for 20 to 25 minutes, until fork or toothpick inserted into center of muffins comes out clean.