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Vegan Savoury Muffins

Vegan Savoury Muffins Bursting with Flavor and Goodness

Delicious Vegan Savoury Muffins packed with vibrant vegetables for a nutritious treat.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups All-Purpose Flour can substitute with whole wheat or gluten-free flour
  • 1 tablespoon Nutritional Yeast omit if you prefer a milder taste
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 tablespoon Italian Herbs swap with oregano or basil if desired
  • 1 teaspoon Garlic Powder onion powder is a suitable substitute
  • 1 teaspoon Salt adjust according to personal taste
For the Wet Ingredients
  • 1 cup Dairy-Free Milk unsweetened soy milk is a great option
  • 1/4 cup Light Olive Oil can be replaced with a neutral oil
  • 1 tablespoon Apple Cider Vinegar optional
For the Vegetables
  • 1 cup Grated Zucchini can substitute with grated carrots
  • 1 cup Grated Carrot
  • 1 cup Red Capsicum omit or replace with your favorite vegetables
  • 1 cup Baby Spinach can also be substituted or left out
For the Topping
  • 1/4 cup Pumpkin Seeds optional but highly recommended

Equipment

  • muffin tray
  • Mixing bowl
  • Whisk
  • spoon or spatula
  • muffin cases

Method
 

Step‑by‑Step Instructions for Vegan Savoury Muffins
  1. Preheat your oven to 180°C (350°F) and line a muffin tray with muffin cases.
  2. In a large mixing bowl, whisk together all the dry ingredients: all-purpose flour, baking powder, baking soda, nutritional yeast, salt, garlic powder, and Italian herbs.
  3. Pour in the wet ingredients (dairy-free milk, light olive oil, and apple cider vinegar) into the dry mixture and mix gently until just combined.
  4. Fold in the grated zucchini, grated carrot, red capsicum, and baby spinach into the batter.
  5. Scoop the batter into the muffin tray, filling each case almost to the top.
  6. Sprinkle pumpkin seeds over the muffin batter before baking.
  7. Place the muffin tray in the oven and bake for 30-35 minutes until golden brown.
  8. Allow the muffins to cool in the tray for about 5 minutes before transferring them to a cooling rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing the batter and customize wisely by swapping vegetables with caution to maintain moisture balance.

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