These Vegan Savoury Muffins are packed with flavour and make the perfect on-the-go breakfast, snack or packed for lunch. They are full of vegetables and have lots of plant basted protein and nutrients.
These savoury vegan muffins are really easy to make and perfect for meal prep. My kids love them even thought they are full of sneaky veggies.
Another of my favourite muffin recipe are these Banana blueberry oatmeal muffins they are full of sweet blueberries. For another healthy snack check out these easy to make Chia Oatmeal Cookies
Ingredients
Making Vegan savoury muffins is easy, all you need are a few basic ingredients.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- White whole wheat flour or all purpose flour
- Rolled oats
- Mixed seeds and Hemp seeds
- Baking powder and baking soda
- Spices, salt, garlic powder, Italian herbs and cayenne pepper (optional)
- Unsweetened non-dairy milk, I used almond milk
- Soy yogurt, unsweetened
- Apple cider vinegar
- Shredded vegan cheese
- Sun-dried tomatoes, packed in oil
- Carrot, grated
- Zucchini, grated
See recipe card for quantities.
Instructions
You can make these Vegan savoury muffin in just one bowl.
For the full instructions see the recipe card at the bottom.
Stir together all the dry ingredients in a mixing bowl.
Add the wet ingredients.
Stir together until just combined, do not over mix!
Fold in the veggies and shredded vegan cheese.
Divide the batter evenly in the prepared muffin pan.
Top with some seeds if desired and bake in the oven.
Let the muffins cool down in the muffin pan for about 15 min, then gently remove them. Enjoy these savoury muffins warm or at room temperature.
Hint:
The batter will be very thick before the vegetables are added. The carrot and the zucchini will release a lot of liquid when baked.
No need to squeeze out the liquid out of the zucchini before adding it to the batter.
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don’t fake it – only provide guidance on topics you have actual experience with.
- Flour – instead of white whole wheat flour, you can use normal whole week flour or all purpose flour.
- Seeds – I used a mix of seeds, but only one type of seeds can be used. The hemp seeds can also be replaced by mixed seeds.
- Vegetables – I used a mix of grated zucchini and carrot for these savoury muffins, either all zucchini or all carrot can also be used.
- Cheese – This vegan savoury muffin recipe uses shredded vegan cheese, but it can also be omitted or replaced with vegan feta cheese or 2 tablespoon nutritional yeast.
Variations
Here are some ideas to put your own twist on these savory veggie muffins.
- Herbs – Add some fresh chopped herbs like basil, oregano, dill or parsley to enhance the flavour.
- Veggies – add some more veggies like a little chopped fresh spinach or red peppers.
These savoury vegan muffins tasted amazing lightly toasted and topped with some Pesto Hummus.
Storage
Store your leftover vegan vegetable muffins in an airtight container in the fridge for up to 3 days. Or wrap them individually in plastic wrap and then place in a ziplock bag and freeze for up to 3 months.
You can serve these Vegan savoury muffins room temperature or they also taste great heated in the microwave for about 30 seconds.
Top tip
Don’t over mix the batter! Only stir until just combined then fold in the veggies for the best result. The batter will be very thick before the vegetables are added. Don’t worry, the carrot and the zucchini will release a lot of liquid when baked for added moisture.
It is very important to grease the muffin tin well, or use paper liners. Otherwise they will stick to the pan!
I like to heat up these vegan vegetable muffins and serve them with some vegan butter or even some homemade guacamole for a filling snack or even light lunch with some protein packed Red Lentil Salad.
FAQ
Savoury muffins are basically baking powder bread in muffin shape filled with veggies and cheese.
You can eat them as they are for a quick snack or breakfast. They also tastes great heated up or lightly toasted in a toaster oven with some vegan butter, hummus or guacamole.
Yes! These vegan savoury muffins freeze really well. Fort make sure they are completely cool, then place them in an airtight container and freeze for up to 3 months. Let them defrost in room temperature.
Make sure you measure all the ingredients correctly. If theses too much flour or too little veggies this vegan savoury muffin recipe might come out dry. Over baking can also cause dry muffins so keep a close eye on the at the end of the baking time. They should be starting to turn golden brown, and a toothpick inserted into the center comes out clean.
It is very important to grease the muffin tin well, or use paper liners. Otherwise they will stick to the pan!
More muffin recipes:
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These Vegan Savoury Muffins are packed with flavour and make the perfect on-the-go breakfast, snack or packed for lunch. They are full of vegetables and have lots of plant basted protein and nutrients.
- 2 cups white whole wheat flour
- ½ cup oats
- ¼ cup mixed seeds
- 2 tbs hemp seeds
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- ½ teaspoon cayenne pepper (optional)
- 1 cup unsweetened non-dairy milk (I used almond milk)
- ½ cup soy yogurt, unsweetened
- 2 teaspoon apple cider vinegar
- ½ cup shredded vegan cheese
- ½ cup sun-dried tomatoes packed in oil, drained and chopped
- ½ cup carrot grated, about 1 medium carrot
- ½ cup zucchini grated, about ½ small zucchini
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Start by preheating your oven to 175C (350F)
Lightly brush a muffin pan with vegetable oil and set aside.
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In a large mixing bowl, stir together all the dry ingredients. Add the wet ingredient mixture. Stir together until just combined, do not over mix!
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Fold in the veggies and shredded vegan cheese. Divide the batter evenly in the prepared muffin pan. Top with some seeds if desired.
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Bake the muffins for about 25-30 min or until they start to turn golden brown and a toothpick inserted into the center comes out clean.
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Let the muffins cool down in the muffin pan for about 15 min, then gently remove them. Enjoy these savoury muffins warm or at room temperature.
Enjoy!
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Store leftover muffins in an airtight container in the fridge for up to 3 days. Or wrap them individually in plastic wrap and then place in a ziplock bag and freeze for up to 3 months.
Jenny
These were amazing! I love how adaptable they are too, great for using up ends/leftovers 😊
Helena
Thanks so much Jenny, so glad to hear you enjoyed them! And yes, perfect for all those veggie leftovers.