Go Back
–+ servings
Print Recipe
5 from 26 votes

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 your own tastes.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Cuisine: Australian, New Zealand, Vegan
Servings: 12 large muffins
Author: Anthea

Ingredients

Dry ingredients

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 mix until just 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Serving: 1 muffin | Calories: 224kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Sodium: 292mg | Potassium: 148mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1847IU | Vitamin C: 16mg | Calcium: 102mg | Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!