Description
These Vegan Savoury Muffins are a delicious and nutritious plant-based snack or breakfast option. Made with grated vegetables, nutritional yeast, and a blend of aromatic herbs and spices, these muffins are moist, flavorful, and perfect for quick meals on the go. They are dairy-free, easy to prepare, and ideal for vegan and vegetarian diets.
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
- 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)
Vegetables & Toppings
- ~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
Instructions
- Preheat the oven: Set your oven to 180°C (350°F) and prepare a 12-cup muffin tray by lining it with muffin cases.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, nutritional yeast, baking powder, baking soda, dried Italian herbs, garlic powder, and salt until well combined.
- Add wet ingredients and vegetables: Pour in the dairy-free milk, olive oil, and apple cider vinegar. Add the grated zucchini, grated carrot, chopped red capsicum, and baby spinach leaves. Mix gently until just combined, ensuring there are no lumps but the batter remains thick.
- Portion the batter: Use an ice cream scoop or large spoon to evenly divide the batter among the muffin cups, filling each almost to the top and forming a small mound.
- Add pumpkin seeds: Sprinkle raw pumpkin seeds on top of each muffin if desired for added texture and flavor.
- Bake the muffins: Place the tray in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins: Let the muffins cool in the tray for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and store: Enjoy the muffins at room temperature or slightly warmed, alone or with vegan butter or avocado. Store leftovers in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 1 month. Thaw to room temperature before eating.
Notes
- Use spooned and leveled flour for accurate measurement to achieve the right muffin texture.
- Nutritional yeast adds a cheesy flavor but can be omitted if preferred.
- Substitute dried Italian herbs with dried oregano, basil, or thyme if desired.
- If zucchini is not available, finely grated cucumber (squeezed of excess moisture) or shredded courgette can be used as a vegetable substitute.
