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Vegan Savory Muffins

These Vegan Savory Muffins are easy to make, flavorful, and perfect for any time of day. With hearty veggies and herbs, they’re a delicious treat that everyone will love.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Wet Ingredients
  • 1/2 cup almond milk
  • 1/4 cup olive oil
  • 2 tablespoons nutritional yeast
Main Ingredients
  • 1 cup grated vegetables (e.g., zucchini, carrots) You can use any combination of vegetables.
  • Herbs of choice Herbs of choice (e.g., thyme, rosemary) Get creative with your favorite herbs.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin.
  2. In a large bowl, combine flour, baking powder, salt, and pepper.
  3. Add the grated vegetables, almond milk, olive oil, and nutritional yeast to the dry ingredients and mix until well combined.
  4. Fold in your herbs of choice for added flavor.
Baking
  1. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let cool for a few minutes before removing from the tin and serving.

Notes

These muffins can last 4-5 days in the fridge in an airtight container and up to 3 months in the freezer. Reheat in the microwave or oven.