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Vegan Savoury Muffins

Vegan Savoury Muffins Bursting with Vegetable Goodness

These Vegan Savoury Muffins are packed with vibrant veggies and cheesy flavor, making them a nutritious snack.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-purpose plain flour Alternative: Use whole wheat or spelt flour.
  • 1/2 cup Nutritional yeast Alternative: Omit for a less intense flavor.
  • 1 tbsp Baking powder This is crucial; do not reduce.
  • 1/2 tsp Baking soda
  • 1 tbsp Dried mixed Italian herbs Substitute with oregano, basil, dill, or thyme if needed.
  • 1 tsp Garlic powder Alternative: Use onion powder instead.
  • 1 tsp Salt
  • 1 cup Dairy-free milk Unsweetened soy milk recommended.
  • 1/4 cup Light olive oil Alternative: Use any neutral oil.
  • 1 tbsp Apple cider vinegar Optional, can be substituted with lemon juice or white vinegar.
For the Vegetables
  • 1 cup Grated zucchini Can substitute with grated carrot.
  • 1 cup Grated carrot Swap with zucchini if desired.
  • 1 cup Red capsicum Optional, can be omitted or replaced.
  • 1 cup Baby spinach leaves Optional, replace with similar leafy greens if desired.
Optional Topping
  • 1/4 cup Raw pumpkin seeds Optional decorative topping.

Equipment

  • Muffin Tray
  • mixing bowl
  • Whisk
  • Ice cream scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 180°C (350°F). Line a 12-cup muffin tray with muffin cases.
  2. In a large mixing bowl, whisk together all your dry ingredients: flour, nutritional yeast, baking powder, baking soda, dried herbs, garlic powder, and salt.
  3. Add the wet ingredients (dairy-free milk, olive oil, and vinegar) to the dry mixture. Gently fold in your grated vegetables.
  4. Fill each muffin case with the batter, filling them almost to the top.
  5. Optionally, sprinkle raw pumpkin seeds on top of each muffin.
  6. Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
  7. Let the muffins cool in the tray for about 5 minutes before transferring to a cooling rack.
  8. Enjoy your Vegan Savoury Muffins warm or at room temperature.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 150mgPotassium: 180mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1.5mg

Notes

These muffins can be customized with various vegetables to suit your taste. Ensure not to overmix the batter for the best texture.

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