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Vegan Savoury Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 180
Delicious and healthy vegan savoury muffins packed with vegetables and seeds, perfect for a quick snack or breakfast.

Ingredients

Dry ingredients

  • 3 cups all-purpose plain flour (spooned and leveled)
  • 1/4 cup nutritional yeast (or to taste)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon dried mixed Italian herbs (substitutes possible)
  • 2 teaspoons garlic powder (or onion powder)
  • 1/2 teaspoon salt

Wet ingredients

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

Instructions 

  • Preheat the oven to 180°C (350°F). Line a 12-cup muffin tray with muffin cases.

Notes

Ensure not to overmix the batter to keep muffins light and fluffy.
Calories: 180kcal
Cost: $15
Course: Breakfast, Snack
Cuisine: Vegan
Keyword: muffins, Vegan, vegetables