Why You’ll Love Savoury Vegan Muffins Recipe
These muffins are wonderfully versatile and easy to customize with whatever vegetables you have on hand. They come together in one bowl with simple pantry ingredients and make a great make-ahead snack for busy days. The nutritional yeast adds a subtle savory, cheesy flavor, while the optional vegan cheese gives them an even richer taste. Because they are portable and satisfying, they are perfect for meal prep, lunchboxes, picnics, or a quick grab-and-go breakfast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¼ cup melted coconut oil
1 cup unsweetened almond, oat or soy milk, at room temperature
2 tbsp ground flax, mixed with 4 tbsp water and set aside to thicken
2 tsp apple cider vinegar or white vinegar
2½ cups gluten free flour
2 tsp baking powder
½ tsp baking soda
3 tbsp nutritional yeast
¾ tsp salt
1 cup diced mixed vegetables, such as red bell pepper and zucchini
3 tbsp chopped chives
½ cup grated vegan cheese, optional
Directions
Preheat your oven to 350°F (175°C) and line a 12-hole muffin tin with paper liners.
In a large bowl, whisk together the melted coconut oil, plant milk, thickened flax mixture, and vinegar until combined.
Add the gluten-free flour, baking powder, baking soda, nutritional yeast, and salt. Whisk until the batter is smooth and free of lumps.
Using a large spoon, gently fold in the diced vegetables, chopped chives, and vegan cheese if using.
Divide the batter evenly among the 12 muffin liners.
Bake for 25 minutes, or until a toothpick inserted into the center comes out almost clean.
Transfer the muffins to a wire rack and let them cool for about 10 minutes, or until cool enough to handle and eat.
Once fully cooled, store any leftovers in an airtight container at room temperature.
Servings and timing
This recipe makes 12 savoury muffins.
Preparation and cooking time is about 40 minutes total, which includes mixing the batter, baking the muffins for 25 minutes, and allowing them to cool slightly before serving.
Variations
You can change up these muffins in many ways depending on your taste and what you have in the kitchen. Try adding finely chopped spinach, corn, grated carrot, green onion, or sun-dried tomatoes for different flavors and textures. For a slightly bolder taste, add a pinch of garlic powder, onion powder, smoked paprika, or dried herbs. If gluten is not a concern, regular all-purpose flour can be used instead of gluten-free flour. You can also leave out the vegan cheese entirely or replace it with a stronger-flavored dairy-free cheese for a more pronounced savory bite.
Storage/Reheating
Store the cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days. They also freeze well; place them in a freezer-safe container or bag and freeze for up to 2 months.
To reheat, warm the muffins in the microwave for about 15 to 20 seconds, or heat them in a low oven until warmed through. If reheating from frozen, thaw them first in the refrigerator or at room temperature for the best texture.
FAQs
Can I make these muffins without vegan cheese?
Yes, the vegan cheese is optional. The muffins will still be flavorful thanks to the nutritional yeast, vegetables, and chives.
Can I use regular flour instead of gluten-free flour?
Yes, regular all-purpose flour can be used if you do not need the recipe to be gluten free.
Why does the plant milk need to be at room temperature?
Room-temperature milk helps prevent the melted coconut oil from solidifying when mixed into the batter.
What vegetables work best in these muffins?
Small diced vegetables with low moisture work best, such as bell pepper, zucchini, corn, spinach, or grated carrot.
Can I make these ahead of time?
Yes, these muffins are excellent for meal prep and can be made a day or two in advance.
How do I know when the muffins are done?
They are ready when the tops are set and a toothpick inserted into the center comes out almost clean.
Can I freeze these muffins?
Yes, once completely cooled, they can be frozen for up to 2 months in a freezer-safe container.
Are these muffins good for lunchboxes?
Yes, they are portable, mess-free, and taste great at room temperature, which makes them ideal for lunchboxes.
Can I add herbs and spices?
Yes, herbs and spices such as parsley, oregano, garlic powder, or smoked paprika can add even more flavor.
Why are my muffins dense?
Dense muffins can happen if the batter is overmixed or if the flour is packed too heavily when measured. Mix just until combined for the best texture.
Conclusion
These savoury vegan muffins are a simple, practical, and tasty recipe that fits a wide range of occasions. Whether you need a quick breakfast, a snack for the week, or a savory addition to a meal, these muffins deliver great flavor and a soft texture with minimal effort. With plenty of room for customization, they are a recipe you can make again and again.
