These Vegan Savoury Muffins are moist, hearty, and packed with vegetables and herbs, making them a perfect grab-and-go breakfast, snack, or light lunch. Completely plant-based and dairy-free, they’re easy to make and full of flavor.
Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free flour blend)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1/2 tsp dried thyme or rosemary
- 1/4 cup olive oil or melted coconut oil
- 1 cup unsweetened plant-based milk (almond, soy, oat, etc.)
- 1 tbsp apple cider vinegar or lemon juice
- 1 cup grated vegetables (carrot, zucchini, sweet potato)
- 1/2 cup chopped spinach, kale, or other greens
- 1/4 cup chopped sun-dried tomatoes or roasted red peppers (optional)
- 1/4 cup chopped olives or nuts (optional for flavor and crunch)
Instructions
1. Preheat Oven:
Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease.
2. Prepare Wet Ingredients:
In a small bowl, combine plant-based milk and apple cider vinegar. Let sit for 2–3 minutes to curdle slightly (this acts as a vegan “buttermilk”).
3. Mix Dry Ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, garlic powder, and dried herbs.
4. Combine Wet & Dry Ingredients:
Add olive oil and plant-based milk mixture to the dry ingredients. Stir until just combined.
5. Fold in Vegetables & Extras:
Gently fold in grated vegetables, chopped greens, sun-dried tomatoes, olives, or nuts. Be careful not to overmix.
6. Fill Muffin Tin & Bake:
Divide batter evenly among muffin cups. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Serve:
Allow muffins to cool for 5 minutes in the pan before transferring to a wire rack. Serve warm or at room temperature.
Tips for Perfect Vegan Savoury Muffins
- Grate vegetables finely: Helps ensure even cooking and a moist texture.
- Prevent sogginess: Squeeze excess water from zucchini or spinach.
- Flavor boost: Add nutritional yeast for a cheesy, umami flavor.
- Storage: Store in an airtight container for 3–4 days or freeze for up to a month.
Variations
- Mediterranean Muffins: Add olives, sun-dried tomatoes, and oregano.
- Herb & Garlic: Mix in fresh basil, thyme, or chives for aromatic flavor.
- Cheesy Vegan: Add dairy-free cheese shreds for extra richness.
- Spicy Kick: Add a pinch of red pepper flakes or smoked paprika.
Serving Ideas
- Serve as a snack, breakfast, or lunchbox addition
- Pair with vegan spreads, hummus, or a fresh salad
- Perfect for meal prep or grab-and-go mornings
These Vegan Savoury Muffins are fluffy, flavorful, and nutrient-packed, making them a delicious plant-based option for any time of day. 🥕🌱✨