Vegan Savory Muffin Recipe

A healthy-ish snack packed full of veggies with a delicious muffin-like texture!

This recipe makes a dozen savory muffins. A really simple one-bowl recipe which makes super yummy, fluffy muffins packed full of veggies - perfect for giving a boost to your five-a-day! They're great for packed lunches and snacks on the go and are delicious hot or cold.

These muffins are best stored in the fridge for around five days or they can be frozen for longer. They're also toddler approved and are so handy to have in the freezer ready to whip out when you need a quick snack!

Makes 12 muffins

Muffin ingredients;                    

150g wholemeal flour

200g plain flour

25g nutritional yeast

15g baking powder

6g baking soda

12g mixed herbs

½ tsp garlic powder

340g soya milk

130g olive oil

15g apple cider vinegar

1 courgette

1 carrot

1 red or yellow pepper

Handful of mixed seeds - optional

You will also need; a whisk, spoon or ice cream scoop, mixing bowl, grater or food processor, 12 hole muffin tray, 12 muffin cases, chopping board, sharp knife

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How to make your muffins;

1. Preheat your oven to 180c and line your muffin tray with muffin cases

2. Begin by washing your vegetables, then finely chop the pepper into small pieces. Set aside until needed

3. Grate the carrot and courgette and set aside

4. In the mixing bowl add all the dry ingredients, both flours, nutritional yeast, baking powder, baking soda and herbs and roughly mix together using the whisk

5. Add the wet ingredients, oil, plant milk, apple cider vinegar and all the prepared veggies and mix again until everything is combined

6. Using a spoon or ice cream scoop, evenly scoop the muffin mixture into the muffin cases

7. Top each muffin with a sprinkle of mixed seeds for extra goodness if you'd like!

8. Bake the muffins for around 20-25 minutes until golden on top and test that the middle is baked by skewering them with a thin knife or cocktail stick. The cocktail stick should come out cleanly. If any wet batter is on the stick, pop the tray back in the oven for a few more minutes

9. Once baked, leave to cool then eat and enjoy!

Tips & Tricks!

• If you have a silicone muffin tray you do not need to use muffin cases, just give each hole a light spray with oil so they don't stick

• My muffin trays are very old and used! But this is a similar one; https://amzn.to/3YAf7UE

• You can substitute the nutritional yeast for extra flour if you don't like the taste

• The seeds on top give some extra omega goodness but you could leave them off or substitute for a little bit of vegan cheese if you'd rather

• This is the link to my mixing bowl; https://amzn.to/489iB6s