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['Close-up side view of two vegan savory muffins showcasing a golden-brown crust and visible vegetable chunks.', 'Side view of a vegan savory muffin revealing its moist interior with bits of zucchini and carrot.', 'Detailed side perspective of a delicious vegan savory muffin with a light olive oil glaze and garnished with pumpkin seeds.', 'Close-up view highlighting the texture and ingredients of freshly baked vegan savory muffins.']

Vegan Savoury Muffins

Delicious and healthy vegan savoury muffins packed with vegetables and herbs, perfect for a quick snack or breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine Vegan
Servings 12 muffins
Calories 180 kcal

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 or substitutes
  • 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 small to medium zucchini
  • ~1 cup grated carrot 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 to spoon and level the flour for accurate measurement.
Keyword Muffins, savory, Vegan