Vegan Savoury Muffins
These vegan savoury muffins are moist, packed with vegetables, and come together in one bowl! You can easily customise these muffins to suit your own tastes.
Why you’ll love these savoury muffins
DIFFICULTY: Easy to make using common vegan pantry ingredients.
TASTE/TEXTURE: Moist and packed with 4 different vegetables. The muffins have a pleasant savoury cheesy flavor (and don’t use vegan cheese). They’re fluffier than scones but denser than sweet muffins.
OCCASION: Perfect for kids’ lunchboxes or as a quick snack just like my vegan pizza rolls. Serve them with avocado for breakfast or lunch, or with soup for dinner!
Ingredients you’ll need
Notes about the ingredients
Nutritional yeast adds a savoury cheesy flavour. Nutritional yeast is a popular vegan pantry staple as it’s fortified with B12 and is delicious in recipes like these!
Zucchini, carrot, spinach and capsicum as our main vegetables. The zucchini and carrot and interchangeable whereas the spinach and capsicum can be substituted with other vegetables or omitted.
Dairy-free milk. I personally like using unsweetened soy milk in these muffins for extra protein. However, any dairy-free milk, or even water) will work.
Italian herbs and ground garlic/onion for flavour. You’re welcome to use more or fewer herbs, to taste.
Baking powder and soda. We’re using double baking agents to make sure the muffins are fluffy and not too moist.
The full list of ingredient quantities and instructions are in the recipe card at the bottom of this post.
Tips for making the muffin batter
First, you don’t need to strain the carrot or zucchini! The hidden liquid in these vegetables is compensated by the smaller amount of milk in the whole recipe.
The muffin batter is easy to make as it comes together in one bowl. My biggest tip is to make sure you don’t overmix the batter as it can lead to tough and dense muffins.
This recipe produces a very THICK batter. Don’t worry, the carrot and zucchini ‘leak’ juice when baking which makes the muffins very moist.
Tips for baking the muffins
These vegan savoury muffins are easy to bake! However, here are my top tips for baking tall and fluffy muffins that aren’t too moist:
- Grease your muffin liners, if you’re using them. These muffins have a lot of vegetables that can stick to the liners.
- For the tallest muffin tops, space your muffins apart so they sit diagonally on the muffin tin (pictured below). This encourages more hot oven air to circulate the muffins so they bake taller! If you only have one muffin tin, you’ll bake 6 muffins at a time, in 2 lots.
- When checking for doneness, make sure your toothpick is clean. When these muffins are underbaked, they can be a little sticky.
Customising the muffins
The carrot and zucchini are interchangeable in this recipe. So, if you don’t like zucchini, you can replace it with carrot and vice versa.
The capsicum and spinach can be omitted or replaced with similar vegetables in the same amount (use grams, not the cups measurement). I’ve successfully replaced the capsicum and spinach with canned corn, frozen peas, sun-dried tomatoes, sun-dried capsicum and olives. Fresh tomatoes also work but make the muffins more moist and dense.
These muffins will still work if you increase the overall amount of vegetables. However, the more vegetables you add, the heavier and denser the muffins will be.
Yes, you can add 1/4 cup of shredded vegan cheese at the same time as adding the vegetables.
Yes, these vegan savoury muffins will work with 1:1 gluten-free flour blends. You can also substitute half of the flour with chickpea flour.
More vegan muffins and quick breads with vegetables
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Vegan Savoury Muffins
Ingredients
Dry ingredients
- 3 cups (375g) all-purpose plain flour, spooned and leveled (note 1 for tips and alternatives)
- ¼ cup (12g) nutritional yeast, or to taste (note 2 if omitting)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon dried mixed Italian herbs, (note 3 for substitutes)
- 2 teaspoons garlic powder, or onion powder
- ½ teaspoon salt
Wet ingredients
- 1 ¼ cups (315g) dairy-free milk
- ½ cup (125g) light olive oil, or oil of choice
- 1 tablespoon apple cider vinegar, lemon juice or white vinegar (optional)
- ~1 cup (150g) grated zucchini, (1 small to medium zucchini) (note 4 for substitutes)
- ~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
- Preheat the oven to 180°C (350°F). Line a 12-cup muffin tray with muffin cases.
Make the muffin batter:
- Add all of the dry ingredients to a large mixing bowl and whisk until the mixture is well combined.
- Add all the wet ingredients and vegetables to the bowl and mix until just combined. Make sure there are no lumps of dry ingredients. The batter should be very thick.
- Use an ice cream scoop or a large spoon to divide the batter into your muffin pan. The batter should form a small mound in each cup and each cup should be almost full (see the step-by-step images above).
- If desired, sprinkle pumpkin seeds on top of each muffin.
Baking and storing the muffins:
- Bake the muffins for 30-35 minutes or until you can insert a toothpick in a muffin and it comes out completely clean.
- Allow the muffins to cool in the muffin pan for 5 minutes then transfer them to a cooling rack. Allow the muffins to cool completely.
- The muffins are best enjoyed at room temperature or slightly warmed up. They're delicious by themselves or with some vegan butter or avocado.
- Store leftover muffins in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days or in the freezer for up to 1 month. Allow them to come to room temperature before enjoying.
Notes
- To spoon and level your flour, fluff up the flour in the bag, use a spoon to add flour to a measuring cup, then level it off with a knife. If you use a measuring cup to scoop flour out of your container, it will pack in too much flour and result in dry and dense muffins. Alternatively, use the grams measurements.
Instead of all-purpose flour, you can use whole wheat flour or spelt flour. To make gluten-free muffins, I recommend using 190g chickpea flour and 190g gluten-free all-purpose flour. You can use just gluten-free all-purpose flour but the muffins rise a little less. - Alternatively, you can replace the nutritional yeast and with 1 tablespoon (8g) of flour. Your muffins won’t be golden and you may want to increase the amount of herbs to taste.
- Alternatively, you can use one or more of the following dried herbs: oregano, basil, dill, thyme or chives. For muffins with some spice, add cayenne pepper or red pepper flakes, to taste.
- The grated carrot and zucchini are interchangeable. The capsicum and spinach can simply be omitted or replaced with other similar vegetables. If replacing, I suggest using the grams measurement. These muffins contain *a lot* of vegetables but you can still increase the quantity of vegetables if you want. However, the more vegetables that you add, the denser and moister the muffins will be.
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Have made these about 4 times now. So good and go great with soup. Topped with some cheese in the air fryer for a few minutes a lovely afternoon treat.
Thanks for a great recipe.
Hi Jackie, I’m so happy this recipe has become a go-to for you! Adding cheese on top and reheating them in the air fryer sounds like such a great way to enjoy them warm and freshly baked. Thanks so much for coming back to share!