Name: Vegan Savory Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vegan
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; 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, for leavening); ~1 cup (150g) grated zucchini (1 small to medium zucchini); ~1 cup (100g) grated carrot (1 medium carrot); 1 cup (120g) finely chopped red capsicum (bell pepper) (optional); ½ cup (15g) finely chopped baby spinach leaves (optional); 3 tablespoons (25g) raw pumpkin seeds (pepitas)

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If you’re anything like me, you’re always on the hunt for a snack or breakfast that satisfies savory cravings without requiring hours in the kitchen. That’s exactly why I adore this Vegan Savory Muffins Recipe—it’s like having little pockets of flavor-packed joy that are ready whenever you need them. They’re delightfully moist, loaded with veggies, and perfectly seasoned, making them a go-to for busy mornings or a nourishing afternoon bite.

What makes this Vegan Savory Muffins Recipe stand out is its incredible versatility. Whether you’re packing lunchboxes, meal prepping for the week, or just craving something warm and comforting, these muffins rise beautifully and hold their texture without any dairy or eggs. Plus, they sneak in veggies like zucchini and carrot, which helps me get my greens without any fuss!

Ingredients You’ll Need

All these ingredients come together to create a balanced muffin that’s tender, flavorful, and naturally vegan. I find that using quality staple ingredients and fresh veggies makes a huge difference in taste and texture.

All-purpose plain flour: The base of the muffins; spoon and level it for accurate measuring to get the perfect crumb.
Nutritional yeast: Adds a subtle cheesy, umami flavor that’s essential for that savory punch. If you skip it, the muffins are still tasty but a bit less rich in flavor.
Baking powder and baking soda: These give your muffins a nice rise and keep them airy without eggs.
Dried mixed Italian herbs: You can swap for herbes de Provence or your favorite dried herbs to make it suit your taste.
Garlic powder or onion powder: I usually blend both to give depth, but either works wonderfully.
Salt: Enhances all the flavors—don’t skip it, even if you’re watching sodium.
Dairy-free milk: Almond, soy, oat, or whatever you have—just avoid coconut if you’re sensitive since it can alter flavor.
Light olive oil: Keeps muffins moist; vegetable or avocado oil works too.
Apple cider vinegar, lemon juice, or white vinegar: This bit of acidity reacts with the baking soda to help rise and tenderize the crumb.
Grated zucchini: Adds moisture and a tender bite without overwhelming flavor.
Grated carrot: Sweetness and texture magic here.
Red capsicum (bell pepper), finely chopped (optional): For a bit of crunch and sweetness—I love including it, but it’s okay to leave out.
Baby spinach leaves, finely chopped (optional): Sneak your greens in! They wilt nicely without being overpowering.
Raw pumpkin seeds (pepitas) for decoration (optional): Adds a lovely nutty crunch on top that’s as pretty as it is tasty.

Variations

I love how flexible this Vegan Savory Muffins Recipe is. Whether I’m feeling fancy or need to work with what’s in my fridge, I’m always switching things up to keep it interesting and perfectly suited to my mood.

Adding chopped olives or sun-dried tomatoes: I tried this recently and it gave the muffins a wonderful Mediterranean twist that was a hit at brunch.
Using different veggies: Mushrooms, sweet corn, or even kale work beautifully if you want to mix the texture or flavors.
Spicy kick: Toss in some chili flakes or diced jalapeños if you like heat – I do on the occasional weekend!
Gluten-free option: Swap flour for a gluten-free blend but be aware you may need to adjust liquids slightly.
Herb swaps: Fresh herbs like chopped rosemary or thyme can brighten the flavor if you’re using this recipe for a special occasion.

How to Make Vegan Savory Muffins Recipe

Step 1: Prep Your Dry and Wet Ingredients Separately

Start by preheating your oven to 190°C (375°F) and lining a muffin tin with paper liners or lightly greasing it. Then, in a large bowl, whisk together the flour, nutritional yeast, baking powder, baking soda, herbs, garlic powder, and salt. Keeping these dry ingredients well mixed ensures your muffins rise evenly and have a consistent flavor in every bite.

Step 2: Mix the Wet Ingredients with Your Veggies

In a separate bowl, combine your dairy-free milk, olive oil, and vinegar. Then fold in the grated zucchini, carrot, red capsicum, and chopped spinach (if using). The veggies add moisture and texture, so make sure they’re evenly distributed before combining them with the dry ingredients.

Step 3: Combine the Mixtures and Fill Muffin Tins

Pour the wet ingredients into the dry and gently fold them together until just combined. Avoid overmixing, or your muffins might turn out dense. The batter will be thick and a little lumpy—that’s okay! Scoop the batter into your muffin tins, filling each about three-quarters full. Sprinkle the pumpkin seeds on top if you’re using them for that lovely nutty crunch.

Step 4: Bake and Cool

Bake for 20-25 minutes until the tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool for at least 10 minutes in the tin before transferring them to a wire rack—this prevents them from becoming soggy on the bottom.

How to Serve Vegan Savory Muffins Recipe

A close-up of a muffin with a crumbly top, showing a light golden brown texture mixed with small pieces of green vegetable bits and red pepper flakes, topped with flat green pumpkin seeds scattered over the surface. The muffin sits in a lined white paper cup, resting on a white marbled surface, with blurred similar muffins in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often finish these muffins with a brushing of olive oil and sprinkle a few chopped fresh herbs like parsley or chives right before serving. This adds freshness and a pop of color that makes them irresistible.

Side Dishes

Pair these muffins with a side of creamy avocado spread or hummus for dipping. They’re also fantastic alongside a crisp green salad or a warming bowl of soup on cooler days—so cozy!

Creative Ways to Present

For a brunch party, I’ve arranged these muffins on a wooden board with colorful veggie crudités and a selection of vegan cheeses. Adding little bowls of tapenade, pesto, or chutney really impresses guests and turns these humble muffins into a star appetizer.

Make Ahead and Storage

Storing Leftovers

Once completely cool, keep your muffins in an airtight container at room temperature for up to 3 days. I usually place a paper towel inside to absorb any excess moisture and keep them from getting too soft.

Freezing

I freeze any leftovers by wrapping each muffin in plastic wrap and then placing them in a zip-top freezer bag. They freeze very well for up to 2 months. When I want to enjoy one, I just pop it straight into the toaster or oven to reheat.

Reheating

To bring your vegan savory muffins back to life, I recommend reheating them in a toaster oven or conventional oven at 175°C (350°F) for about 5-7 minutes. This helps keep their exterior crisp while warming the inside evenly. Microwaving works in a pinch but can make them a bit dense, so I save that for emergencies.

FAQs

Can I make this Vegan Savory Muffins Recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend designed for muffins or cakes. Keep in mind that gluten-free flours may require slight adjustments to liquid amounts to achieve the right batter consistency. It’s a good idea to test with your preferred blend to get perfect results.
Do I have to use nutritional yeast in this recipe?

Nutritional yeast adds that classic savory, cheesy flavor but you can omit it if you don’t have it on hand. Your muffins will still turn out tasty, just a little less umami-rich. You could also experiment with adding a bit of smoked paprika or a dash of soy sauce for extra flavor punch.
How long do the muffins stay fresh?

Stored in an airtight container at room temperature, these vegan savory muffins stay fresh for about 3 days. If you want to keep them longer, freezing is your best bet.
Can I add other vegetables to the muffins?

Absolutely! This recipe is very forgiving. You can add grated or finely chopped veggies like mushrooms, corn, kale, or even cooked broccoli. Just be mindful of moisture content, and adjust your wet ingredients if needed to avoid soggy muffins.

Final Thoughts

Honestly, this Vegan Savory Muffins Recipe is one of those kitchen staples I turn to again and again because it’s so easy and reliably delicious. They’re the perfect fix for when you want something wholesome but don’t want to spend ages cooking. I hope you enjoy making them as much as I do—and don’t be afraid to experiment! Sharing these warm, flavorful muffins with friends always sparks joy and some great conversations.