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!
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