1.
Add the olive oil to a skillet and over medium heat, add the onions, when golden, add zucchini and salt, saute for 2 minutes, add the carrots, saute for about 2 minutes more, add the minced spinach, and black pepper, and sauté until golden brown and with absolutely no liquid in the bottom of the pan.
2.
When ready, add the veggies to a bowl, and allow it to cool completely.
3.
When the veggies have cooled completely, add any type of flour, salt, baking powder, then add water, veggie broth, or unsweetened vegan milk
4.
Mix to incorporate, and adjust the amount of flour and water until the veggie batter reaches the desired consistency.
5.
Grease a muffin tin, distribute the muffin batter into the tin, and bake it for 15 -20 minutes at 180C / 356F
