Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsweetened applesauce
- 1/2 cup plant-based milk (soy, almond, or oat)
- 1/4 cup vegetable oil
- 1/2 cup chopped mixed vegetables (carrots, zucchini, bell peppers)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Grease a muffin tin or use paper liners. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and sugar.
- Step 2: In a separate bowl, combine the applesauce, plant-based milk, and vegetable oil. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Step 3: Gently fold in the chopped mixed vegetables.
- Step 4: Fill each muffin cup about 2/3 full with the batter.
- Step 5: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the bottoms are golden brown and crispy.
- Step 6: Let the buns cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store leftover buns in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- For perfectly reheated buns, simply pop them in a toaster oven for a few minutes until warmed through and the bottoms are delightfully crispy again.
- Serve these veggie buns as a delicious base for vegan burgers, sliders, or even as a side with your favorite soup or stew.
- To achieve extra crispy bottoms, ensure your muffin tin is well-greased and consider baking the buns for a couple of extra minutes if needed, keeping a close eye to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American