Print

Vegan Savoury Muffins Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/vegan-savoury-muffins-recipe/