Vegan Savoury Muffins: 12 Deliciously Healthy Options

These Vegan Savoury Muffins are packed with vibrant veggies and cheesy flavor, making them a nutritious snack.

Scale

2 cups All-purpose plain flour (Alternative: Use whole wheat or spelt flour.)
1/2 cup Nutritional yeast (Alternative: Omit for a less intense flavor.)
1 tbsp Baking powder (This is crucial; do not reduce.)
1/2 tsp Baking soda
1 tbsp Dried mixed Italian herbs (Substitute with oregano, basil, dill, or thyme if needed.)
1 tsp Garlic powder (Alternative: Use onion powder instead.)
1 tsp Salt
1 cup Dairy-free milk (Unsweetened soy milk recommended.)
1/4 cup Light olive oil (Alternative: Use any neutral oil.)
1 tbsp Apple cider vinegar (Optional, can be substituted with lemon juice or white vinegar.)
1 cup Grated zucchini (Can substitute with grated carrot.)
1 cup Grated carrot (Swap with zucchini if desired.)
1 cup Red capsicum (Optional, can be omitted or replaced.)
1 cup Baby spinach leaves (Optional, replace with similar leafy greens if desired.)
1/4 cup Raw pumpkin seeds (Optional decorative topping.)

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Preheat your oven to 180°C (350°F). Line a 12-cup muffin tray with muffin cases.
In a large mixing bowl, whisk together all your dry ingredients: flour, nutritional yeast, baking powder, baking soda, dried herbs, garlic powder, and salt.
Add the wet ingredients (dairy-free milk, olive oil, and vinegar) to the dry mixture. Gently fold in your grated vegetables.
Fill each muffin case with the batter, filling them almost to the top.
Optionally, sprinkle raw pumpkin seeds on top of each muffin.
Bake for 30-35 minutes until golden brown and a toothpick comes out clean.
Let the muffins cool in the tray for about 5 minutes before transferring to a cooling rack.
Enjoy your Vegan Savoury Muffins warm or at room temperature.