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
Scale
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