Vegan Savoury Muffins Recipe

Let me tell you, this Vegan Savoury Muffins Recipe is one of those gems you’ll want to keep in your back pocket for breakfasts, snacks, or even a light lunch. They’re packed with wholesome veggies and herbs, giving each muffin a burst of flavor without feeling heavy or greasy. I love serving these on busy mornings when I need something quick but satisfying — and honestly, they keep well, which means you can enjoy them throughout the week without fuss.

What really makes this Vegan Savoury Muffins Recipe special is how easy it is to customize based on what’s in your fridge. The grated zucchini and carrot add moisture and natural sweetness, while the nutritional yeast gives it a cheeky cheesy hint without any dairy. Whether you’re new to vegan baking or just looking for a savoury treat to mix things up, this recipe is super approachable and rewarding — plus, it smells incredible while baking!

Ingredients You’ll Need

Each ingredient in this Vegan Savoury Muffins Recipe plays a specific role — from helping the muffins rise to adding layers of flavor and texture. If you keep a few basics like baking powder and herbs in your pantry, you’re already halfway there. Here’s what I use and why I love each piece of the puzzle.

• All-purpose plain flour: The base for your muffins — I always spoon and level it for accuracy to get that perfect crumb.
• Nutritional yeast: This adds a subtle cheesy, umami flavor that’s key for savoury vegan baking. If you don’t have it, you can skip or add a bit more herbs for kick.
• Baking powder: Helps give your muffins lift and fluffiness without needing eggs.
• Baking soda: Works with the acid from vinegar or lemon juice to add extra rise and tenderness.
• Dried mixed Italian herbs: Think oregano, basil, thyme—classic flavors that make these muffins taste like little bites of sunshine.
• Garlic powder or onion powder: If you love a savoury punch, these spices are your best friends here.
• Salt: Enhances all the flavors and balances sweetness from the carrots and zucchini.
• Dairy-free milk: I usually use almond or oat milk for a mild taste, but any plant milk will do.
• Light olive oil: Keeps the muffins moist without an overpowering flavor. You can also try avocado or sunflower oil.
• Apple cider vinegar, lemon juice or white vinegar: Optional, but I find a splash really brightens the muffins and helps with leavening.
• Grated zucchini: Adds moisture and a gentle, fresh texture. I prefer it grated fine so it blends in smoothly.
• Grated carrot: Sweetness and color — plus, a great way to sneak in veggies!
• Red capsicum (bell pepper): Optional but totally worth it if you want some sweetness and crunch.
• Baby spinach leaves: Finely chopped, another optional add-in that packs a nutritional punch without altering flavor too much.
• Raw pumpkin seeds (pepitas): For that nutty crunch on top — optional but I highly recommend it!

Variations

One of my favorite things about this Vegan Savoury Muffins Recipe is how easy it is to make it your own. I’ve tried different veggies and spices, and it always feels like a new experience while staying comforting. Don’t hesitate to play around with what you have — you might stumble upon your personal favorite version!

• Herb swap: I sometimes use fresh rosemary and thyme instead of dried Italian herbs for a fragrant, more rustic feel.
• Veggie boost: Adding corn kernels or chopped sun-dried tomatoes gives a different texture and bursts of flavor I adore.
• Heat it up: If you like spice, a pinch of cayenne or smoked paprika kicked these muffins up a notch and got me hooked.
• Gluten-free option: I substitute the flour with a gluten-free blend (just make sure it includes xanthan gum for structure) and the muffins still come out delicious.
• Cheese flavor: Using extra nutritional yeast or a vegan parmesan alternative brings even more depth for cheese lovers.

How to Make Vegan Savoury Muffins Recipe

Step 1: Prep Your Veggies and Dry Ingredients

Start by grating your zucchini and carrot — I find grating rather than chopping helps them blend smoothly without adding too much texture. Then finely chop the red capsicum and baby spinach if you’re using them. In a large bowl, whisk together the flour, nutritional yeast, baking powder, baking soda, dried herbs, garlic or onion powder, and salt. Getting this mix uniform now will make sure your muffins bake evenly and have that consistent flavor punch.

Step 2: Mix the Wet Ingredients

In a separate jug or bowl, combine the dairy-free milk, olive oil, and your choice of vinegar or lemon juice. Give it a quick whisk — you’ll notice the mixture slightly thickens as it reacts with the vinegar, which is exactly what helps those muffins rise beautifully. This little chemical trick is a game changer for vegan baking!

Step 3: Bring It All Together

Pour the wet ingredients into the dry mix and fold gently until just combined — overmixing is the enemy here because you don’t want tough muffins. Then fold in the grated zucchini, carrot, and any optional veggies you’ve chosen. The batter will be thick but moist. If you want to get fancy, sprinkle raw pumpkin seeds on top of each muffin before baking for a lovely crunch.

Step 4: Bake and Enjoy

Preheat your oven to 190°C (375°F) and line a muffin tin with paper cases or grease it lightly. Divide the batter evenly — I use a tablespoon scoop to keep things tidy. Bake for about 22-25 minutes, or until the tops are golden and a toothpick inserted comes out clean. Let them cool a bit before digging in — warm muffins are lovely, but they hold together better once cooled slightly.

How to Serve Vegan Savoury Muffins Recipe

Garnishes

When I serve these muffins, I’m all about simplicity. A light smear of vegan butter or a drizzle of olive oil complements their natural flavors perfectly. Sometimes, I’ll sprinkle fresh herbs like chopped chives or parsley on top just before serving — it adds that fresh pop and looks super inviting.

Side Dishes

These vegan savoury muffins pair wonderfully with a zesty salad or some creamy hummus for dipping. If I’m serving them for brunch, I like to add a bowl of tomato soup on the side — it’s cozy, comforting, and makes for a well-rounded meal.

Creative Ways to Present

For a special occasion, I like to arrange the muffins on a wooden board with bowls of vegan cheese spreads, olives, and roasted nuts nearby. It turns into a beautiful grazing platter that’s perfect for sharing with friends. Another fun idea is to slice them in half and fill with avocado slices and sprouts for a quick sandwich twist!

Make Ahead and Storage

Storing Leftovers

I normally store leftover muffins in an airtight container at room temperature for up to 3 days. If your kitchen is on the warmer side, pop them in the fridge — they keep well but might firm up a bit, so warming before serving helps.

Freezing

Freezing is a great option if you want to batch bake and save some for later. I wrap each muffin individually in cling film and then place them in a freezer bag. They freeze beautifully and can last up to 3 months. Just make sure they’re fully cooled before freezing to avoid sogginess.

Reheating

To reheat, I pop frozen muffins straight into a 180°C (350°F) oven for about 10-12 minutes. If thawed, a quick 5-minute warm-up is enough. Microwave works in a pinch, but the oven preserves that lovely crisp top and soft crumb better.

FAQs

Final Thoughts

This Vegan Savoury Muffins Recipe is one of those kitchen staples that makes mornings easier and snack times happier. I hope you enjoy making and tweaking it as much as I have — it’s a reliable, tasty treat that feels like a little hug in baked form. So, grab your grater, gather your ingredients, and give it a go. Trust me, once these muffins come out of the oven, you’ll want to bake them again and again.

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