Vegan Savoury Muffins Recipe

Introduction

These Vegan Savoury Muffins are a delicious and healthy snack packed with vegetables and herbs. Perfect for breakfast, lunchboxes, or a light snack, they are easy to make and wonderfully satisfying.

Ingredients

• 3 cups (375g) all-purpose plain flour, spooned and leveled
• ¼ cup (12g) nutritional yeast, or to taste
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon dried mixed Italian herbs
• 2 teaspoons garlic powder, or onion powder
• ½ teaspoon salt
• 1 ¼ cups (315g) dairy-free milk
• ½ cup (125g) light olive oil, or oil of choice
• 1 tablespoon apple cider vinegar, lemon juice, or white vinegar (optional)
• ~1 cup (150g) grated zucchini (about 1 small to medium zucchini)
• ~1 cup (100g) grated carrot (1 medium carrot)
• 1 cup (120g) red capsicum (bell pepper), finely chopped (optional)
• ½ cup (15g) baby spinach leaves, finely chopped (optional)
• 3 tablespoons (25g) raw pumpkin seeds (pepitas) for decoration (optional)

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) and line a 12-cup muffin tray with muffin cases.
2. Step 2: In a large mixing bowl, whisk together all the dry ingredients until well combined.
3. Step 3: Add all wet ingredients and grated vegetables to the dry mixture. Stir gently until just combined and no lumps remain. The batter will be thick.
4. Step 4: Using an ice cream scoop or large spoon, divide the batter evenly among the muffin cups. Fill each nearly to the top, with a small mound.
5. Step 5: If desired, sprinkle pumpkin seeds on top of each muffin for extra texture and flavor.
6. Step 6: Bake for 30-35 minutes or until a toothpick inserted into a muffin comes out clean.
7. Step 7: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Try substituting the all-purpose flour with a gluten-free blend for a gluten-free version.
• Swap the nutritional yeast for extra herbs or vegan cheese for a different flavor.
• Use fresh herbs like thyme or rosemary instead of dried mixed Italian herbs for a more vibrant taste.
• Feel free to add other grated vegetables such as sweet potato or zucchini in place of the carrot.
• These muffins are delicious served warm with vegan butter or avocado.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze them for up to 1 month. When reheating, allow muffins to come to room temperature or warm gently in the oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I omit the nutritional yeast?

Yes, nutritional yeast can be omitted if you prefer. It adds a cheesy, umami flavor but isn’t essential to the texture or rise of the muffins.

Can I use fresh herbs instead of dried?

Absolutely. Fresh herbs like thyme, oregano, or rosemary can be used in place of dried mixed Italian herbs. Use about three times the quantity of fresh herbs compared to dried for the best flavor.

Vegan Savoury Muffins Recipe

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4.7 from 94 reviews

These Vegan Savoury Muffins are a wholesome and delicious snack or breakfast option, packed with grated vegetables and seasoned with Italian herbs and garlic powder. Perfectly moist and fluffy, they are dairy-free, egg-free, and use simple pantry ingredients, making them an ideal choice for vegans or those seeking a healthier, plant-based muffin recipe.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: Vegan, Western
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups (375g) all-purpose plain flour, spooned and leveled
• ¼ cup (12g) nutritional yeast, or to taste
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon dried mixed Italian herbs
• 2 teaspoons garlic powder, or onion powder
• ½ teaspoon salt

Wet Ingredients

• 1 ¼ cups (315g) dairy-free milk
• ½ cup (125g) light olive oil, or oil of choice
• 1 tablespoon apple cider vinegar, lemon juice or white vinegar (optional)
• ~1 cup (150g) grated zucchini (1 small to medium zucchini)
• ~1 cup (100g) grated carrot (1 medium carrot)
• 1 cup (120g) red capsicum (bell pepper), finely chopped (optional)
• ½ cup (15g) baby spinach leaves, finely chopped (optional)

To Decorate (Optional)

• 3 tablespoons (25g) raw pumpkin seeds (pepitas)

Instructions

1. Preheat the oven: Set your oven to 180°C (350°F) and line a 12-cup muffin tray with muffin cases to prepare for baking.
2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, nutritional yeast, baking powder, baking soda, dried mixed Italian herbs, garlic or onion powder, and salt until evenly mixed.
3. Add wet ingredients and vegetables: Pour in the dairy-free milk, olive oil, and apple cider vinegar or lemon juice if using. Add the grated zucchini, grated carrot, chopped red capsicum, and finely chopped baby spinach (if using). Mix gently until just combined, ensuring no lumps remain and the batter is thick.
4. Fill the muffin tray: Using an ice cream scoop or large spoon, divide the thick batter evenly among the 12 muffin cups, filling each almost to the top with a small mound.
5. Optional decoration: Sprinkle raw pumpkin seeds on top of each muffin for added texture and visual appeal.
6. Bake the muffins: Place the muffin tray in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
7. Cool the muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
8. Serve and store: Enjoy these muffins at room temperature or slightly warmed, with vegan butter or avocado if desired. Store leftovers in an airtight container at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 1 month. Bring to room temperature before eating.

Notes

• Tip for flour: Spoon and level the flour to ensure accurate measurement. You can substitute with gluten-free flour blend if desired but expect a slight texture change.
• Nutritional yeast adds a cheesy flavor; omit or reduce if you prefer a less pronounced taste.
• If you don’t have dried mixed Italian herbs, use a mix of dried basil, oregano, and thyme.
• Vegetable substitutes for zucchini include grated yellow squash or finely chopped mushrooms for moisture and texture.

Keywords: vegan savoury muffins, vegetable muffins, dairy-free muffins, healthy snack, plant-based breakfast