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Vegan Savoury Muffins

Delicious Vegan Savoury Muffins That Everyone Will Love

These Vegan Savoury Muffins are packed with nutritious veggies and feature a delightful cheesy taste without dairy.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Brunch
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Plain Flour Can be swapped with whole wheat or gluten-free flour.
  • 1/2 cup Nutritional Yeast Adds a savory, cheesy flavor.
  • 2 tsp Baking Powder Essential for fluffy muffins.
  • 1 tsp Baking Soda Essential for fluffy muffins.
  • 1 tsp Italian Herbs Substitute with dried oregano, basil, or thyme.
  • 1 tsp Garlic Powder Onion powder can be used as an alternative.
  • 1 tsp Salt Adjust to your liking.
  • 1 cup Dairy-Free Milk Unsweetened soy, almond, or oat milk.
  • 1/4 cup Light Olive Oil Can use any neutral oil available.
  • 1 tbsp Apple Cider Vinegar Optional, can replace with lemon juice.
For the Vegetables
  • 1 cup Grated Zucchini Can swap with grated carrot or other veggies.
  • 1 cup Grated Carrot Any preferred vegetable can substitute.
  • 1/2 cup Red Capsicum (Bell Pepper) Optional, can replace with other vegetables.
  • 1 cup Baby Spinach Kale can be used instead or omitted.
For the Crunch
  • 1/4 cup Pumpkin Seeds (Pepitas) Optional for texture.

Equipment

  • Muffin tray
  • Mixing bowls
  • Whisk
  • Ice cream scoop

Method
 

Step‑by‑Step Instructions for Vegan Savoury Muffins
  1. Preheat the oven to 180°C (350°F) and line a muffin tray with cases.
  2. Combine all dry ingredients in a large bowl and whisk until well mixed.
  3. Add the dairy-free milk, olive oil, and apple cider vinegar, stirring gently until just combined.
  4. Fold in the grated zucchini, carrot, red capsicum, and spinach.
  5. Using an ice cream scoop, fill each muffin case about three-quarters full.
  6. Sprinkle pumpkin seeds on top of each muffin before baking if desired.
  7. Bake for 30-35 minutes or until golden-brown and a toothpick comes out clean.
  8. Allow cooling in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 150mgFiber: 3gSugar: 2gVitamin A: 50IUVitamin C: 40mgCalcium: 10mgIron: 8mg

Notes

These muffins can be customized with your choice of vegetables and stored for future snacks.

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