Christmas Muffins with Zucchini and Mushrooms

Recipe from Lily Moore
Christmas Muffins with Zucchini and Mushrooms
Cooking time: 1 hour
Servings 12
These healthy muffins would be a real treat to enjoy at Christmas meal! The thyme and rosemary add an extra-special touch. They are delicious served warm from the oven.


  • Zucchini
    3,5 oz.
  • Mushrooms
    1,3 oz.
  • Dried tomatoes
    1,3 oz.
  • Carrot
    2 oz.
  • Oregano
    1 sprig
  • Salt
    to taste
  • Rosemary
    1 sprig
  • Basil
    1 sprig
  • Thyme
    1 sprig
  • Spelt flour
    10,6 oz.
  • Soy flour
    1,4 tbsp.
  • Baking powder
    3 tsp.
  • Oat milk
    7 fl. oz.
  • Tomato passata
    7 fl. oz.
  • Olive oil
    1,9 tbsp.
  • Pepper
    to taste

Nutrition facts per serving

  • Calories

    366 kcal

  • Protein

    13 g

  • Fat

    6.7 g

  • Carbohydrates

    62 g


  • Peel the carrots. Then grate the peeled carrots and zucchini. Coarsely chop the dried tomatoes. Peel and cut the mushrooms.

  • Preheat the oven to 356°F (with convection). Wash the herbs and pat dry. Remove the leaves and needles from the sprigs and chop them finely.

  • Whisk the spelt and soy flour with the baking powder in a deep bowl. Add the oat milk, tomato passata and olive oil. Knead the dough with a mixer.

  • Add the herbs to the dough and mix with a food processor. Then add the vegetables to the dough and mix again. At the end, season with pepper and salt.

  • Grease the muffin tin if necessary. Then pour the dough. Bake in the oven on the middle shelf for 40 minutes.


  • You can add, subtract or change the ingredients that make up the muffin filling. You can also make them sweet!

Bon Appetit!

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