Name: Vegan Savoury Muffins Recipe
Prep time: 10 min
Cook time: PT-491690H39M58S
Total time: PT-491690H39M58S
Cuisine: Vegan
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; 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 (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

Jump to Recipe· 4.1 from 3 reviews

If you’re craving a hearty, flavorful, and utterly satisfying snack, you absolutely must try this Vegan Savoury Muffins Recipe. These muffins are packed with fresh veggies, aromatic herbs, and a touch of nutritional yeast that adds a subtle cheesiness without any dairy. Each bite offers a perfect balance between moist texture and savory goodness, making them ideal for breakfast on the go, a light lunch, or a delightful side to your favorite soup. Plus, they come together quickly with simple, pantry-friendly ingredients, making this ultimate Vegan Savoury Muffins Recipe a true staple for any plant-based kitchen.

Ingredients You’ll Need

Two clear glass bowls are shown on a white marbled surface. The bowl on the left has layers of different chopped ingredients: bright red diced tomatoes on the top left, finely shredded orange carrots below the tomatoes, and fresh dark green chopped herbs filling the right half of the bowl with some light green shredded vegetables beneath. A spoon is partly visible at the bottom left. The bowl on the right shows a creamy mixture with small pieces of red, orange, and green ingredients mixed evenly throughout the pale yellow base. A wooden spatula rests inside the bowl on the right. Photo taken with an iphone --ar 4:5 --v 7

Gathering these straightforward yet essential ingredients is the first step to the most delicious vegan muffins you’ll ever taste. Every component has its role, from the fluffiness that baking powder provides to the vibrant colors and fresh flavors brought in by zucchini, carrot, and capsicum.

3 cups (375g) all-purpose plain flour: Provides the sturdy base that holds everything together, ensuring a light crumb.
1/4 cup (12g) nutritional yeast: Adds a cheesy, nutty flavor, bringing depth to these vegan muffins.
1 tablespoon baking powder: Gives the muffins their rise and airy texture.
1/2 teaspoon baking soda: Works with vinegar to create lift and tenderness.
1 tablespoon dried mixed Italian herbs: Infuses savory herbaceous notes for a deliciously fragrant bite.
2 teaspoons garlic powder: Packs in that warm, savory punch; can swap for onion powder if preferred.
1/2 teaspoon salt: Balances flavors perfectly and enhances the savoriness.
1 1/4 cups (315g) dairy-free milk: Keeps the muffins moist and tender without any dairy.
1/2 cup (125g) light olive oil: Adds richness and a hint of fruitiness, but you can use your favorite oil.
1 tablespoon apple cider vinegar: Reacts with baking soda to lighten the texture; lemon juice or white vinegar works too.
~1 cup (150g) grated zucchini: Brings subtle moisture and a mild earthy flavor that’s perfectly balanced.
~1 cup (100g) grated carrot: Adds natural sweetness, color, and extra nutrition.
1 cup (120g) red capsicum (bell pepper), finely chopped (optional): Gives a pop of color and gentle sweetness.
1/2 cup (15g) baby spinach leaves, finely chopped (optional): Sneaks in some greens with a mild taste that compliments the herbs.
3 tablespoons (25g) raw pumpkin seeds (pepitas): Topping that adds crunch and a nutty bite.

How to Make Vegan Savoury Muffins Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 180°C (350°F). Line a 12-cup muffin tray with cases to keep these muffins beautifully shaped and easy to remove after baking.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, nutritional yeast, baking powder, baking soda, dried Italian herbs, garlic powder, and salt. This ensures that all the leavening agents and seasonings are evenly distributed, giving your muffins consistent flavor and rise.

Step 3: Add Wet Ingredients and Veggies

Next, pour in the dairy-free milk, olive oil, and apple cider vinegar. Stir these together with your grated zucchini, grated carrot, and optional chopped capsicum and spinach. Mix gently until everything is incorporated but be careful not to overmix—the batter should be thick and just combined, with no dry flour patches.

Step 4: Fill Muffin Cups

Using an ice cream scoop or a large spoon, divide the batter evenly among the muffin cups. Each cup should be almost full, with the batter forming a nice little mound on top. This not only ensures beautiful muffin tops but also consistent baking results.

Step 5: Add Toppings and Bake

Sprinkle the raw pumpkin seeds generously over each muffin if you’re using them. These seeds will toast up in the oven, adding an irresistible crunch. Bake your muffins for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Let them cool for 5 minutes in the tray before transferring to a rack to cool completely.

How to Serve Vegan Savoury Muffins Recipe

A close-up view of four savory muffins on a white marbled surface, one muffin is broken in half showing its inside moist texture filled with small red, green, and orange vegetable bits. The muffins have a slightly crispy golden-brown top sprinkled with green pumpkin seeds. They are placed on a round white plate with dark speckles, filling most of the frame with natural light highlighting the colors and texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These muffins are enchanting on their own but feel free to top them with a smear of vegan butter or creamy avocado for an extra indulgent touch. Fresh herbs like parsley or chives sprinkled on top can also brighten the experience wonderfully.

Side Dishes

Pair these savory bites with a robust bowl of soup or a fresh garden salad for a balanced meal. They’re also fantastic alongside a vegan cheese platter or a plate of marinated olives for a casual brunch or snack.

Creative Ways to Present

For a fun twist, slice them in half and layer with tomato slices, vegan cream cheese, and sprouts to make savory mini sandwiches. They’re also delightful served warm with a drizzle of your favorite hot sauce or a dollop of dairy-free pesto.

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Savoury Muffins keep well in an airtight container at room temperature for up to 2 days. If you want to extend their freshness, refrigerate them for up to 5 days, just make sure to bring them back to room temperature before eating.

Freezing

They freeze beautifully for up to 1 month. Simply wrap each muffin individually in plastic wrap or parchment paper and place them in a freezer-safe bag. This way, you can enjoy a savory treat anytime by thawing them as needed.

Reheating

To reheat, pop these muffins in a toaster oven or regular oven at 160°C (320°F) for about 10 minutes until warmed through and slightly crisp on the outside. Avoid microwaving if you want to retain that perfect texture.

FAQs

Can I make this Vegan Savoury Muffins Recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend, but be mindful that the texture may vary slightly. Adding a teaspoon of xanthan gum helps to provide structure similar to gluten.

What can I use instead of nutritional yeast?

If you don’t have nutritional yeast or want to skip it, you can increase the herbs slightly or add a pinch of smoked paprika for a smoky depth. It won’t have the cheesy flavor but will still be deliciously savory.

Can I add other vegetables to the batter?

Definitely! Feel free to experiment with finely chopped broccoli, corn, or even cooked mushrooms. Just make sure any added vegetables aren’t too watery to keep the batter’s consistency right.

Are these muffins suitable for meal prep?

Yes, they’re perfect for meal prepping. Their firm texture holds up well in the fridge or freezer, making them convenient to grab for a quick breakfast, snack, or light lunch.

How do I make the muffins more spicy?

Add a pinch of chili flakes or a teaspoon of finely chopped fresh chili to the batter. You can also serve them with a spicy vegan aioli or hot sauce on the side for some extra heat.

Final Thoughts

These Vegan Savoury Muffins Recipe are truly a kitchen game-changer when you want a nourishing, flavorful snack that feels like a little celebration in every bite. The combination of fresh veggies, herbs, and that delightful cheesy note from nutritional yeast makes these muffins a joy to bake and share. I can’t wait for you to try them and see just how easy it is to elevate your plant-based baking game with this lovely recipe!