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Vegan Savoury Muffins Recipe

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4 from 13 reviews

These Vegan Savoury Muffins are a wholesome and flavorful snack or breakfast option, packed with grated zucchini, carrot, bell pepper, and baby spinach. Made without any animal products, they feature dairy-free milk and olive oil, enhanced with nutritional yeast and Italian herbs for a savory depth. Perfectly moist and tender, these muffins are topped with crunchy pumpkin seeds and offer a delightful balance of nutrition and taste.

  • Total Time: 40-45 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 3 cups (375g) all-purpose plain flour (spooned and leveled)
  • 1/4 cup (12g) nutritional yeast (optional)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon dried mixed Italian herbs
  • 2 teaspoons garlic powder (or onion powder)
  • 1/2 teaspoon salt

Wet Ingredients and Vegetables

  • 1 1/4 cups (315g) dairy-free milk
  • 1/2 cup (125g) light olive oil (or oil of choice)
  • 1 tablespoon apple cider vinegar (or lemon juice or white vinegar, optional)
  • ~1 cup (150g) grated zucchini (1 small to medium zucchini)
  • ~1 cup (100g) grated carrot (1 medium carrot)
  • 1 cup (120g) red capsicum (bell pepper), finely chopped (optional)
  • 1/2 cup (15g) baby spinach leaves, finely chopped (optional)

Topping

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

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) and line a 12-cup muffin tray with muffin cases.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, nutritional yeast, baking powder, baking soda, dried mixed Italian herbs, garlic powder, and salt until well combined.
  3. Add Wet Ingredients and Vegetables: Pour in the dairy-free milk, olive oil, and apple cider vinegar. Then add the grated zucchini, grated carrot, finely chopped red capsicum, and baby spinach. Mix gently until just combined, ensuring there are no lumps; the batter should be thick.
  4. Portion Batter: Using an ice cream scoop or large spoon, divide the thick batter evenly into the muffin cups, filling each almost to the top with a small mound.
  5. Add Topping: Sprinkle raw pumpkin seeds evenly over the top of each muffin for added texture and flavor.
  6. Bake Muffins: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool Muffins: Remove the muffin tray from the oven and let the muffins cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
  8. Serve and Store: Enjoy the muffins at room temperature or slightly warmed, plain or with vegan butter or avocado. Store leftovers in an airtight container: up to 2 days at room temperature, 5 days in the fridge, or freeze for up to 1 month. Thaw to room temperature before eating.

Notes

  • Ensure the flour is spooned and leveled for accurate measurement and best texture.
  • Nutritional yeast adds a cheesy flavor; omit or adjust to taste if preferred.
  • Use any dried herbs you like as substitutes if mixed Italian herbs are unavailable.
  • Substitute grated zucchini with grated courgette if desired.
  • These muffins are naturally vegan and can be customized with other vegetables or seeds.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://recipeteach.com/vegan-savoury-muffins-recipe/