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Vegan Savoury Muffins Recipe

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★★★★★

4.7 from 113 reviews

Delicious and fluffy Vegan Savoury Muffins packed with grated vegetables, herbs, and nutritional yeast for a cheesy flavor, perfect for a healthy snack or breakfast option that is dairy-free and plant-based.

Ingredients

Scale

Dry Ingredients

  • 3 cups (375g) all-purpose plain flour, spooned and leveled
  • ¼ cup (12g) nutritional yeast (optional for cheesy flavor)
  • 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 (such as almond, soy, or oat milk)
  • ½ cup (125g) light olive oil or oil of choice
  • 1 tablespoon apple cider vinegar, lemon juice, or white vinegar (optional)

Vegetables

  • ~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)

To Decorate (Optional)

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

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
  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 powder, and salt until evenly combined.
  3. Prepare wet ingredients: In a separate bowl, mix the dairy-free milk, olive oil, and apple cider vinegar (or lemon/white vinegar) until well combined.
  4. Grate vegetables: Grate the zucchini and carrot, and finely chop the red capsicum and baby spinach if using. Then gently fold all the grated and chopped vegetables into the wet mixture.
  5. Combine wet and dry mixtures: Pour the wet ingredients with vegetables into the dry ingredient bowl. Gently stir until just combined. Avoid overmixing to keep muffins light and fluffy.
  6. Fill muffin tins: Spoon the batter evenly into the prepared muffin tin, filling each about 3/4 full. Sprinkle raw pumpkin seeds on top of each muffin if desired.
  7. Bake the muffins: Place the tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
  8. Cool and serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suited for baking.
  • Omitting nutritional yeast will reduce the cheesy flavor, but the muffins will still be tasty due to the herbs and vegetables.
  • If you don’t have mixed Italian herbs, you can use dried oregano, basil, and thyme as a substitute.
  • If zucchini is not available, grated yellow squash or finely chopped mushrooms work as alternatives.
  • Use any plant-based milk such as rice, coconut, or cashew milk according to your preference.

Keywords: Vegan muffins, savoury muffins, dairy-free snacks, plant-based baking, healthy muffins, vegetable muffins, gluten free option

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