These muffins are perfect for a snack or a quick breakfast! Using canned pumpkin reduces the amount of oil needed and keeps the muffins moist. Plus, it adds additional vitamin A!
Ingredient: flour
Chickpea Sloppy Joe Casserole
This sloppy Joe casserole uses two different sources of protein to deliver a classic dish in a new way.
Corn and Yellow Split Pea Muffins
This recipe uses split peas, which are a great source of plant-based protein and fiber. The seasonings make these really flavorful, too!
Lentil Gumbo
This vegan gumbo is an excellent source of fiber.
Banana-Corn Pancakes
Breakfast Mashed Potato Cakes with Poached Eggs
Carrot Fritters
Carrots make these savory fritters taste sweet and earthy. Serve them as a side dish or top with fried eggs for breakfast.
Turkey and Scallion Shepherd’s Pie
Stuffing Dumplings
