Leaf Recipe Collection

Roast Vegetable Muffins 

An Autumn feast, these roast vegetable muffins from our friends at Deliciously Legal are the perfect snack. Served with a scrumptious sweet red capsicum sauce, you’ll be left wanting more.






  1. To make the muffins preheat oven to 180 degrees celsius/ 356 fahrenheit. Place all the vegetables expect the spinach on two oven baking trays. Coat vegetables with coconut oil or extra virgin olive oil. Bake for 30 -35 minutes or until golden and cooked. Remove from oven and allow to cool slightly.
  2. Turn down the oven temperature to 150 degrees celsius/305 fahrenheit. Prepare a muffin tray by lining with non-bleached muffin cases.
  3. In a food processor add the pine nuts. Process until mixture resembles a paste. Add the oil, meal, starch, bicarb, salt and yeast. Process until well combined. Pour into a large mixing bowl, add the roasted vegetables and spinach. Mix to combine. Divide mixture amongst the muffin cases. Bake in oven for 35 – 40 minutes or until golden and cooked through. Set aside to cool.
  4. To make the sauce place the capsicum, leek and some olive oil in a small fry pan over medium to low heat. Cook, stirring occasionally until vegetables are soft. Set aside to cool. Place the remaining ingredients into a high-speed blender including the cooled vegetables. Blend until very smooth. Pour into a serving container. Serve muffins warm (taste great cooled too) along side the sauce. Enjoy!