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Vegan Savory Muffins Recipe

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4.6 from 119 reviews

These Vegan Savoury Muffins are a delicious, dairy-free, and egg-free snack or breakfast option, packed with wholesome vegetables and flavorful herbs. Perfectly moist and fluffy, they combine nourishing zucchini, carrot, and optional spinach and capsicum for a nutritious muffin that’s great for any time of day.

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, 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)

To Decorate (Optional)

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

Instructions

  1. Preheat the oven: Begin by preheating your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the muffins.
  2. Prepare the dry ingredients: In a large mixing bowl, sift together the all-purpose flour, nutritional yeast, baking powder, baking soda, dried mixed Italian herbs, garlic or onion powder, and salt. Stir well to evenly distribute all the ingredients.
  3. Combine the wet ingredients: In another bowl, whisk the dairy-free milk with the light olive oil and apple cider vinegar or your chosen vinegar. This mixture will help activate the baking soda to give the muffins a nice rise.
  4. Add the vegetables: Grate the zucchini and carrot, and finely chop the red capsicum and baby spinach if using. Gently fold these vegetables into the wet mixture until well combined.
  5. Mix wet and dry ingredients: Pour the wet vegetable mixture into the bowl with the dry ingredients. Use a spatula to fold everything together gently until just combined. Avoid overmixing to keep the muffins light and fluffy.
  6. Prepare the muffin tin: Line a 12-cup muffin tin with paper liners or lightly grease the cups with oil to prevent sticking.
  7. Fill the muffin cups: Spoon the batter evenly into the muffin cups, filling each about three-quarters full to allow room for rising. Optionally, sprinkle raw pumpkin seeds on top of each muffin for added texture and flavor.
  8. Bake the muffins: Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  9. Cool and serve: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature as a nutritious snack or breakfast.

Notes

  • Note 1: For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.
  • Note 2: Nutritional yeast adds a cheesy, savory flavor but can be omitted if unavailable; the muffins will still taste great.
  • Note 3: If you don’t have Italian herbs, you can use a blend of dried basil, oregano, thyme, and rosemary.
  • Note 4: If zucchini is not available, grated yellow squash or finely chopped mushrooms can be a good substitute to provide moisture.

Find it online: https://amandafood.com/vegan-savory-muffins-recipe/