Vegan Savory Muffins Recipe
I’m so excited to share this Vegan Savory Muffins Recipe with you—these muffins are my go-to when I want something hearty, flavorful, and still totally plant-based. They’re the perfect balance of fluffy on the inside and just a bit crispy on the outside, with a delicious hint of herbs and veggies that sneak in some sneaky nutrition. Whether you’re meal prepping for the week or looking for a quick snack to grab on the run, these muffins always hit the spot.
What makes this Vegan Savory Muffins Recipe really stand out is how versatile it is. You can customize the veggies and seasonings however you like, plus it uses simple pantry staples—no need to hunt down weird vegan ingredients. I often make a batch on Sunday morning and have muffins ready to go with my coffee all week long. Plus, they freeze beautifully, which is a lifesaver for busy days!
Ingredients You’ll Need
The ingredients here play together like a dream—the flour gives structure, nutritional yeast adds that subtle cheesy note, and the fresh veggies bring sweetness and texture. I always recommend using fresh, firm vegetables to keep the muffins moist and flavorful. If you’re shopping, look for organic if you can, especially for the veggies!
- All-purpose plain flour: The base for your muffins—make sure to spoon and level your flour for the right texture.
- Nutritional yeast: Adds a lovely cheesy, umami flavor. If you don’t have it, you can leave it out but it does add a nice depth.
- Baking powder and baking soda: These work together to give your muffins a beautiful rise without any eggs.
- Dried mixed Italian herbs: Bring classic herb flavors; if you don’t have Italian herbs, oregano and thyme work great too.
- Garlic powder: Or onion powder if you prefer—both add that savory kick that makes muffins irresistible.
- Salt: Enhances all the flavors, so don’t skip it.
- Dairy-free milk: Almond, oat, soy—you name it, any plant milk works fine here.
- Light olive oil: Or any mild, neutral oil you like—helps keep muffins moist and tender.
- Apple cider vinegar (or lemon/white vinegar): This reacts with the baking soda to make the muffins fluffy and light.
- Grated zucchini: Adds moisture and subtle sweetness; I usually use a small-medium zucchini and make sure to squeeze out excess water so muffins don’t get soggy.
- Grated carrot: For a touch of natural sweetness and color.
- Red capsicum (bell pepper): Optional, but I love the crunch and bright flavor it adds.
- Baby spinach leaves: Also optional, finely chopped to blend beautifully in the muffins.
- Raw pumpkin seeds (pepitas): For sprinkling on top—gives a lovely crunch and makes the muffins look extra special.
Variations
I love mixing things up with this Vegan Savory Muffins Recipe. It’s so flexible that you can tweak it to fit whatever veggie stash you have or your mood that day. Let yourself get creative—these muffins are like a blank canvas!
- Cheesy Herb: I sometimes add vegan shredded cheese or a sprinkle of smoked paprika to ramp up that savory vibe—totally delicious and a crowd-pleaser.
- Spicy Kick: Adding a pinch of chili flakes or finely chopped jalapeño is my favorite summer twist for a little heat.
- Seasonal Veggies: Swap out zucchini and carrot for grated sweet potato, corn kernels, or even finely chopped kale, depending on what’s fresh and local.
- Whole Wheat Flour: If you want to go a bit healthier and heavier on the fiber, I’ve tried replacing half the flour with whole wheat—just know the texture gets a touch denser, but still yum.
How to Make Vegan Savory Muffins Recipe
Step 1: Prep Your Veggies and Dry Ingredients
First things first, grate the zucchini and carrot, then squeeze out any extra moisture from the zucchini using a clean kitchen towel or paper towels—this step is key to preventing soggy muffins. While your veggies are resting, mix together your dry ingredients: flour, nutritional yeast, baking powder, baking soda, herbs, garlic powder, and salt in a large bowl until well combined. This way, the leavening agents are evenly distributed for a perfect rise.
Step 2: Mix the Wet Ingredients
In another bowl, whisk your dairy-free milk with olive oil and vinegar (if using). The vinegar might seem like a small detail, but it reacts with the baking soda to help the muffins puff up beautifully. This acidity also adds a subtle brightness to the flavor that I really like.
Step 3: Combine and Add Veggies
Pour the wet ingredients into your dry mix and gently fold together using a spatula. Don’t overmix—it’s okay to see a few lumps. Then fold in your grated zucchini, carrot, and any optional veggies like red capsicum and spinach. The batter will be thick but moist—if it feels too dry, a splash more plant milk will help.
Step 4: Fill Muffin Tin and Decorate
Spoon the batter into a lined or greased muffin tin, filling each cup about 3/4 full. If you like, sprinkle raw pumpkin seeds on top for some crunch and a pretty finish. These little seeds roast up nicely and add extra texture.
Step 5: Bake to Perfection
Bake at 375°F (190°C) for about 25-30 minutes until the muffins are golden and a toothpick inserted comes out clean. I usually start checking at 25 minutes because oven temperatures vary. Let them cool in the pan for 10 minutes before transferring to a rack—this lets the muffins set so they don’t crumble.
How to Serve Vegan Savory Muffins Recipe
Garnishes
I like to top my vegan savory muffins with a little fresh herb—chopped parsley or chives work wonderfully to add a pop of color and freshness. A light smear of vegan cream cheese or hummus is also my go-to for a creamy finish that complements the muffin’s texture.
Side Dishes
These muffins pair beautifully with a crisp green salad or a simple tomato soup for a cozy meal. I often serve them alongside roasted veggies or avocado slices for a filling, nutritious lunch or light dinner.
Creative Ways to Present
For brunch gatherings, I like to arrange these vegan savory muffins on a wooden board with little bowls of various vegan dips—like smoky baba ganoush or tangy salsa verde. They look inviting and everyone loves grabbing a muffin with their favorite dip. Adding edible flowers or microgreens on top can also make them feel super special.
Make Ahead and Storage
Storing Leftovers
I keep leftover muffins in an airtight container on the counter for up to 3 days—though honestly, they rarely last that long! To keep them from getting dry, I store them with a paper towel in the container to absorb moisture. If it’s really warm and humid, the fridge is a safer bet, but bring them back to room temp before eating for the best texture.
Freezing
These muffins freeze like a charm. I wrap each muffin individually in plastic wrap or parchment paper and then place them in a freezer-safe bag. They thaw quickly on the counter, making them perfect for meal prep or those busy mornings when you need a quick bite. I’ve found they taste almost as fresh after freezing, which is a lovely bonus.
Reheating
I usually reheat mine in the oven at 350°F (175°C) for about 8-10 minutes to keep that crispy top. If you’re in a hurry, the microwave works too, but you might lose a bit of that lovely crust. A quick toast in a toaster oven is also a great hack to revive muffins while maintaining their moist inside.
FAQs
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Can I make these muffins gluten-free?
Absolutely! To make this Vegan Savory Muffins Recipe gluten-free, swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum or a similar binder. Keep an eye on the moisture level since gluten-free flours can absorb liquids differently, and you might need to add a little more plant milk.
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Do I have to use nutritional yeast?
Nope, nutritional yeast is optional but recommended for its cheesy, umami flavor. If you don’t have it, simply omit it—you’ll still get tasty muffins, just with a milder flavor profile.
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Can I prepare the batter ahead of time?
I generally don’t prepare the batter more than a couple of hours in advance because the baking powder and soda start working as soon as they meet the wet ingredients. But you can mix the dry ingredients a day ahead and store them in an airtight container for convenience.
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What if I don’t have zucchini?
No worries! You can substitute grated zucchini with grated yellow squash, or just add a bit more carrot or another vegetable like finely chopped mushrooms or sweet potato. Just make sure to adjust moisture accordingly.
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How do I know when the muffins are done?
Look for a golden top and edges pulling slightly away from the muffin tin. A toothpick inserted into the center should come out clean or with just a few moist crumbs, not wet batter. If you see wet batter, pop them back in for a few more minutes.
Final Thoughts
This Vegan Savory Muffins Recipe is one of those gems that keeps me coming back in my kitchen—simple, flexible, and endlessly delicious. I genuinely enjoy how it sneaks veggies into my day without feeling like a chore, and I know you’ll appreciate that too. Give it a try, tweak it to your taste, and I bet you’ll find yourself reaching for these muffins again and again.
Print
Vegan Savory Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Savoury Muffins are moist, flavorful, and packed with nutritious vegetables like zucchini, carrot, and red capsicum. Made without eggs or dairy, they use dairy-free milk and olive oil for moisture, paired with nutritional yeast for a cheesy, savory flavor. Perfect for a healthy snack, breakfast, or light lunch, they’re easy to make and customizable with your favorite herbs and veggies.
Ingredients
Dry Ingredients
- 3 cups (375g) all-purpose plain flour, spooned and leveled
- ¼ cup (12g) nutritional yeast, or to taste
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon dried mixed Italian herbs
- 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)
- ~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 and prepare the muffin tray: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tray with paper liners or grease it lightly to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, sift together the all-purpose flour, nutritional yeast, baking powder, baking soda, dried mixed Italian herbs, garlic powder, and salt. Whisk the ingredients until well combined to ensure even distribution of the leavening agents and spices.
- Prepare wet ingredients and vegetables: In a separate bowl, whisk the dairy-free milk, olive oil, and vinegar (if using) until blended. Using a grater, grate the zucchini and carrot. Finely chop the red capsicum and baby spinach if you are including them.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients bowl. Add the grated and chopped vegetables. Stir gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the muffins light and fluffy.
- Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the tops with raw pumpkin seeds if using for added texture and flavor.
- Bake: Place the muffin tray in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Cool and serve: Remove the muffins from the oven and let them cool in the tray for about 5 minutes. Then transfer to a wire rack to cool completely or serve warm for the best flavor and texture. These muffins can be enjoyed fresh or stored in an airtight container for up to 3 days.
Notes
- Flour tips: Spoon and level the flour to avoid dense muffins. You can substitute with gluten-free flour blend for a gluten-free version.
- Nutritional yeast: Adds a cheesy, savory flavor. Omit if unavailable, but the flavor will be milder.
- Herbs: Dried mixed Italian herbs can be replaced with dried basil, oregano, thyme, or rosemary.
- Vegetable substitutes: Instead of zucchini and carrot, you can use grated sweet potato, grated beetroot, or chopped mushrooms.
- Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Keywords: vegan muffins, savory muffins, dairy-free muffins, vegetable muffins, healthy snack, vegan baking
