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Vegan Savoury Muffins Recipe

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4.3 from 8 reviews

Delicious and nutritious vegan savoury muffins packed with grated zucchini, carrot, red capsicum, and spinach, enhanced with Italian herbs and nutritional yeast for a cheesy flavor. These muffins are dairy-free, quick to prepare, and perfect as a healthy snack or light meal, suitable for a vegan diet and made with wholesome ingredients.

  • Total Time: 40-45 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 3 cups (375g) all-purpose plain flour (spooned and leveled)
  • 1/4 cup (12g) nutritional yeast (optional, for cheesy flavor)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon dried mixed Italian herbs
  • 2 teaspoons garlic powder (or onion powder)
  • 1/2 teaspoon salt

Wet Ingredients and Vegetables

  • 1 1/4 cups (315g) dairy-free milk
  • 1/2 cup (125g) light olive oil (or oil of choice)
  • 1 tablespoon apple cider vinegar (or lemon juice or white vinegar, optional)
  • ~1 cup (150g) grated zucchini (about 1 small to medium zucchini)
  • ~1 cup (100g) grated carrot (1 medium carrot)
  • 1 cup (120g) red capsicum (bell pepper), finely chopped (optional)
  • 1/2 cup (15g) baby spinach leaves, finely chopped (optional)
  • 3 tablespoons (25g) raw pumpkin seeds (pepitas, for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) and line a 12-cup muffin tray with muffin cases to prepare for baking.
  2. Mix Dry Ingredients: In a large mixing bowl, add all the dry ingredients including flour, nutritional yeast, baking powder, baking soda, dried herbs, garlic powder, and salt. Whisk thoroughly until well combined to ensure even flavor throughout the batter.
  3. Add Wet Ingredients and Vegetables: Pour in the dairy-free milk, olive oil, and apple cider vinegar (if using), then fold in the grated zucchini, carrot, red capsicum, and chopped spinach. Stir gently until the mixture is just combined, forming a very thick batter with no lumps of dry ingredients.
  4. Fill Muffin Tray: Using an ice cream scoop or large spoon, divide the thick batter evenly into the prepared muffin cups, filling each nearly full and shaping into a small mound on top.
  5. Add Toppings: Sprinkle the raw pumpkin seeds evenly on top of each muffin for a crunchy texture and added nutrition.
  6. Bake Muffins: Place the muffin tray in the oven and bake for 30-35 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully baked.
  7. Cool Muffins: Remove the muffins from the oven and allow them to cool in the tray for 5 minutes before transferring to a wire rack to cool completely, preventing sogginess.
  8. Serve and Store: Enjoy these muffins at room temperature or warmed slightly, great on their own or with vegan butter or avocado. Store leftovers airtight at room temperature for up to 2 days, in the fridge up to 5 days, or freeze for up to 1 month.

Notes

  • Use spooned and leveled flour for accurate measurement and better texture.
  • Nutritional yeast adds a cheesy flavor; omit if allergic or unavailable but flavor will be less rich.
  • Dried mixed Italian herbs can be substituted with oregano, basil, and thyme.
  • Zucchini and carrot can be replaced with other grated vegetables like pumpkin or sweet potato if desired.
  • Ensure the batter is thick to make fluffy and well-risen muffins.
  • Allow muffins to cool completely for best texture and flavor before storing.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-savoury-muffins-recipe/