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.