Print

Vegan Savoury Muffins

Vegan Savoury Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Vegan Savoury Muffins are the ultimate snack for anyone looking to enjoy a healthy yet delicious treat! These delightful muffins are not only super moist but also packed with vibrant vegetables, making them a nutritious addition to breakfast or any meal. With just one bowl needed for preparation, they’re incredibly easy to make and clean up afterward is a breeze! Whether you’re heading out the door for work, hosting a gathering, or simply craving something savory, these versatile muffins can be customized with your favorite herbs and spices. Enjoy them warm or at room temperature—either way, you’ll relish every flavorful bite!

Ingredients

Scale
  • 3 cups all-purpose plain flour
  • 1/4 cup nutritional yeast
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon dried mixed Italian herbs
  • 2 teaspoons garlic powder
  • 1/4 teaspoon salt
  • 1 1/4 cups dairy-free milk
  • 1/2 cup light olive oil
  • 1 tablespoon apple cider vinegar
  • 1 cup grated zucchini
  • 1 cup grated 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

  1. Preheat oven to 180°C (350°F) and line a muffin tray with cases.
  2. In a large mixing bowl, combine flour, nutritional yeast, baking powder, baking soda, dried Italian herbs, garlic powder, and salt.
  3. In another bowl, whisk together dairy-free milk, light olive oil, and apple cider vinegar. Gradually mix into dry ingredients until just combined.
  4. Fold in grated zucchini and carrot.
  5. Spoon batter into muffin cases about three-quarters full; top with raw pumpkin seeds.
  6. Bake for approximately 35 minutes or until golden brown; check doneness with a toothpick.
  7. Let cool before serving.

Nutrition

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