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    Home » Recipes » Muffins & Scones

    Published: Jan 19, 2023 by joskitchenlarder · No Comments. · This post may contain affiliate links ·

    Savoury Vegetable Muffins (Vegan)

    Jump to Recipe Print Recipe Bookmark Bookmarked!
    Three vegan savoury muffins and green onions.
    Two veggie muffins stacked, one on its side.
    Close up savoury veggie muffin.

    These savoury vegetable muffins are packed full of goodness as well as flavour. They're vegan, filling, delicious and can be easily adapted to suit your taste or what veg you've got in your fridge.

    Bowl filled with savoury vegetable muffins.

    Savoury vegetable muffins made here with carrots and courgettes and array of different spices are perfect make-ahead lunchbox option when sandwich simply won't do.

    I've made this simple recipe time and time again since we started our plant based journey and we all love it.

    I tend to use different veg depending on the seasons as well as the content of my fridge so feel free to follow suit, these veggie muffins are super easy to adapt!

    This recipe is a vegan, tried and tested version of my popular Cheesy Carrot and Courgette Savoury Muffins.

    Jump to:
    • ✔️ Why you'll love this recipe
    • 📝 Ingredients and substitutes
    • 🔪 Instructions
    • 🥡 Storing
    • 💭 Pro Tips
    • 📖 Variations
    • 🍴 Serving Suggestions
    • ❓ FAQs
    • 📋 Recipe
    • 💬 Comments

    ✔️ Why you'll love this recipe

    • Healthy, savoury vegetable muffins packed full of veg.
    • Easy make-ahead lunchbox recipe.
    • Kids favourite.
    • Easy to adapt with different vegetables.
    • Freezer friendly so always at hand.
    • Portable, great picnic food.
    • Delicious alternative to sandwiches.
    • Vegan and made with simple ingredients.

    📝 Ingredients and substitutes

    Here's what you will need to make my Vegan Savoury Vegetable Muffins:

    Ingredients for making savoury vegetable muffins.

    Flour(s) - I like to use mixture of plain (all-purpose) flour and some sort of wholemeal flour (spelt is my favourite). This way I get extra fibre (wholegrain) but also lightness (plain flour).

    Feel free to use only plain flour if you wish. If you decide to go fully wholemeal bear in mind your muffins might be a little bit denser (still delicious though).

    Ground Flaxseed (Linseed) - In this recipe it is added purely for extra nutrition and not to act as an egg replacement. You can substitute it with some wheat bran or leave it out and add 1 tablespoon extra flour.

    Soya milk - My milk of choice in vegan baking. Feel free to use your favourite plant based milk.

    Apple Cider Vinegar - We use it here to make vegan buttermilk by mixing it with soya milk which will help our muffins rise. You could use white wine vinegar or lemon juice here instead.

    Baking Powder + Baking Soda - Our raising agents.

    Spices - I use mixture of ground coriander, ground cumin and smoked paprika but you could try adding different spices, some dried herbs, garlic or/and onion granules.

    Nutritional Yeast (Nooch) - For that cheesy, nutty flavour. You can also leave it out.

    Oil - Any neutral tasting oil is fine. I like to use either cold-pressed rapeseed oil (in the UK Aldi and Asda both sell it at a good price) or light olive oil (perfect for baking)

    Vegetables - In this particular recipe I used carrots and courgettes but you can swap it for whatever veg you like, most veg will work fine here.

    Root vegetables are particularly good here (parsnips, sweet potatoes, beetroot, celeriac etc). You can also use chopped up peppers or add some greens like spinach or kale. Check out Variations below for more ideas.

    Salt and Pepper- As these are savoury muffins, some seasoning is highly recommended.

    Savoury vegetable muffin in two halves.

    🔪 Instructions

    Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.

    Preheat the oven to 180C/350F/Gas Mark 4.

    Prepare vegan buttermilk by adding vinegar to the jug with soya milk and giving it a whisk. Set it aside. Vinegar will curdle soya milk slightly which is what you're after.

    Adding vinegar to soya milk and mixing it with a fork.

    Next, prepare vegetables by grating them on a coarse side of the grater, popping them onto a sieve and squeezing as much water as you can with your hand.

    Alternatively, you can pop grated veg onto a clean muslin cloth or the towel and giving them a really good squeeze.

    Hand squeezing grated carrots and courgette in a sieve.

    Put all dry ingredients (flour(s), spices, baking soda and powder, salt, pepper, flaxseed and nutritional yeast (if using)) in large bowl and give them a light whisk to combine.

    Add grated vegetables and mix them in.

    To the jug with vegan buttermilk add the oil, give it a little mix and pour the mixture into a bowl with dry ingredients and veg.

    Give it all a gentle mix only until incorporated. Try not to overmix the muffin batter.

    Process of preparing batter for savoury vegetable muffins.

    Prepare muffin tin by oiling it well (I don't recommend using baking cases for these muffins) and divide the batter evenly between the holes. You will get between 10-12 muffins depending on the size of your tin.

    Bake in preheated oven for 25-30 minutes or until skewer inserted in the centre of the muffins comes out clean.

    Take muffins out of the oven and let them stand in the tin for 10 minutes before gently removing them onto cooling rack to cool completely.

    Enjoy!

    Muffins in tins before and after baking.

    🥡 Storing

    Store: They will keep in the airtight container on the counter for up to 2 days (1 day if it's hot and humid).

    If you'd like to store them for longer I suggest popping them in the fridge (3-4 days) or freezing.

    Freeze: These vegan savoury muffins freeze really well. Make sure they are completely cool before freezing.

    I like to freeze them in a freezer-safe container, separated with baking paper to prevent them from sticking. This way you can remove as many muffins as you want whenever you want.

    To defrost simply take them out onto the counter and they will thaw in couple of hours.

    Three vegan savoury muffins and green onions.

    💭 Pro Tips

    Don't overmix the batter. You want your vegetable muffins nice and light.

    Squeeze out those veggies to remove some of the moisture. Depending on the veg you use you might not be able to squeeze some of them (peppers, sweetcorn, peas to name a few) but try the ones you can.

    Experiment with spices and seasoning. Feel free to add some garlic powder, onion granules, dried oregano or even some turmeric. Chopped fresh herbs of your choice might make nice addition too.

    Use good non-stick muffin tin. I recommend baking these without paper cases but in a well oiled, non stick muffin tin which will make their removal easy-peasy. I use this silicone muffin tin.

    Let muffins rest after baking. Leave them in the tin for 10 minutes to settle before removing them onto cooling rack. This should make removing them easier. Don't go over that time though as they will start going soggy.

    📖 Variations

    Remember that you can always use main recipe as a template and vary your vegetables or even add some other extras. Here are some examples:

    • Use grated parsnip, celeriac, beetroot, sweet potato, butternut squash or a mixture.
    • Finely chopped spinach or kale will make great addition two.
    • Add handful of frozen peas and sweetcorn to the mix (kids love this one).
    • Chopped pepper and some sun dried tomatoes (if using those in oil, make sure you pat them dry with some paper towels first).
    • Add handful of your favourite vegan cheese.
    • Pumpkin and/or sunflower seeds make nice addition and provide a bit of crunch.
    • Try adding fresh herbs or thinly sliced green onions.
    • Sautéed shallots, leeks and mushrooms.
    Vegetable muffin, spring onions, pumpkin seeds.

    🍴 Serving Suggestions

    These savoury vegetable muffins are perfect as they are and make great addition to any lunchbox (kids or adults), picnic spread, breakfast on the go or simply enjoyed as a snack.

    We like to have it with some hummus or my broad bean dip and in the summer, my fresh tomato salsa.

    They are great to have with soups. Try them with my easy beetroot soup, carrot and swede soup or perhaps delicious and filling vegan split pea soup.

    They're equally delicious as accompaniment to a nice salad like this Olivier salad or buckwheat and beetroot salad with chickpeas.

    ❓ FAQs

    Do I need to squeeze moisture out of all vegetables I'd like to add to the muffins?

    It will depend on the veg you want to use. I would definitely squeeze grated carrots and courgettes like I did here, courgette being the one that is non negotiable as it contains a lot of water.

    Should I defrost frozen peas and sweetcorn before if I want to add them to the muffins?

    No, you don't need to defrost them.

    Can I use paper cases for my muffins?

    Personally, I don't use them here as they tend to stick a bit. If you'd like to use them though you might want to oil them very gently on the inside first. It will also help to cool muffins completely before attempting to remove them out of paper cases.

    Two veggie muffins stacked, one on its side.

    Have you tried my Vegan Savoury Vegetable Muffins? 
    Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.

    📋 Recipe

    Close up of vegan vegetable savoury muffins.
    Print Pin
    5 from 1 vote

    Savoury Vegetable Muffins (Vegan)

    These savoury vegetable muffins are packed full of goodness as well as flavour. They're vegan, filling, delicious and can be easily adapted to suit your taste or what veg you've got in your fridge.
    Course Breakfast, Lunch, Snack
    Cuisine British, International
    Keyword savoury vegetable muffins, vegan savoury muffins

    Equipment

    • Large Glass Bowl*
    • Glass jug with a spout 500ml*
    • Whisk*
    • Silicone Spatula*
    • Silicone Muffin Tins*
    Prep Time 15 minutes minutes
    Cook Time 30 minutes minutes
    Total Time 45 minutes minutes
    Servings 12 muffins
    Calories 136kcal
    Author Jo Allison
    Prevent your screen from going dark

    Ingredients

    Metric - US Customary
    • 125 g plain (all-purpose) flour see notes
    • 125 g wholemeal flour see notes
    • 1 tablespoon ground flaxseed (linseed) or wheat bran see notes
    • 175 ml soya milk
    • 1 tablespoon apple cider vinegar
    • 55 ml cold pressed rapeseed oil or olive oil or any neutral oil
    • 230 g courgette (zucchini) coarsely grated (skin on)
    • 150 g carrots peeled and coarsely grated
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ¾ teaspoon ground coriander
    • ¾ teaspoon ground cumin
    • ¾ teaspoon smoked paprika
    • 2 tablespoon nutritional yeast optional
    • salt and pepper to taste I add ½ teaspoon salt and pinch of freshly ground pepper

    Instructions

    • Preheat the oven to 180C/350F/Gas Mark 4.
    • Prepare vegan buttermilk by adding vinegar to the jug with soya milk and giving it a whisk. Set it aside. Vinegar will curdle soya milk slightly which is what you're after.
      175 ml soya milk, 1 tablespoon apple cider vinegar
    • Next, prepare vegetables by grating them on a coarse side of the grater, popping them onto a sieve and squeezing as much water as you can with your hand.
      Alternatively, you can pop grated veg onto a clean muslin cloth or the towel and giving them a really good squeeze.
      230 g courgette (zucchini), 150 g carrots
    • Put all dry ingredients (flour(s), spices, baking soda and powder, salt, pepper, flaxseed and nutritional yeast (if using)) in large bowl and give them a light whisk to combine.
      125 g plain (all-purpose) flour, 125 g wholemeal flour, 1 tablespoon ground flaxseed (linseed) or wheat bran, 1 teaspoon baking powder, 1 teaspoon baking soda, ¾ teaspoon ground coriander, ¾ teaspoon ground cumin, ¾ teaspoon smoked paprika, 2 tablespoon nutritional yeast, salt and pepper to taste
    • Add grated vegetables and mix them in.
    • To the jug with vegan buttermilk add the oil, give it a little mix and pour the mixture into a bowl with dry ingredients and veg.
      55 ml cold pressed rapeseed oil or olive oil
    • Give it all a gentle mix only until incorporated. Try not to overmix the muffin batter.
    • Prepare muffin tin by oiling it well (I don't recommend using baking cases for these muffins) and divide the batter evenly between the holes. You will get between 10-12 muffins depending on the size of your tin.
    • Bake in preheated oven for 25-30 minutes or until skewer inserted in the centre of the muffins comes out clean.
    • Take muffins out of the oven and let them stand in the tin for 10 minutes before gently removing them onto cooling rack to cool completely.
    • Enjoy!

    Notes

    • Nutritional information is approximate, per muffin (based on 12 muffins) and should be treated as a rough guideline only. 
    • Feel free to use only one type of flour if you prefer. Bear in mind that if you use wholemeal flour only, muffins might be a bit denser in texture (still delicious though).
    • You don't need to use flaxseed or bran. If you decide to leave it out, add 1 tablespoon extra flour.
    • Store cooled muffins in airtight container for up to 2 days or 1 day if it's hot and humid. If you'd like to store them for longer I suggest popping them in the fridge (3-4 days) or freezing.
    • Freezer friendly for up to 3 months. 
    • For variations on savoury vegetable muffins see - Variations.
    TIPS:
    Don't overmix the batter. You want your vegetable muffins nice and light.
    Squeeze out those veggies to remove some of the moisture. Depending on the veg you use you might not be able to squeeze some of them (peppers, sweetcorn, peas to name a few) but try the ones you can.
    Experiment with spices and seasoning. Feel free to add some garlic powder, onion granules, dried oregano or even some turmeric. Chopped fresh herbs of your choice might make nice addition too.
    Use good non-stick muffin tin. I recommend baking these without paper cases but in a well oiled, non stick muffin tin which will make their removal easy-peasy. I use this silicone muffin tin.
    Let muffins rest after baking. Leave them in the tin for 10 minutes to settle before removing them onto cooling rack. This should make removing them easier. Don't go over that time though as they will start going soggy.

    Nutrition

    Nutrition Facts
    Savoury Vegetable Muffins (Vegan)
    Amount Per Serving
    Calories 136 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 0.5g3%
    Trans Fat 0.02g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 3g
    Sodium 110mg5%
    Potassium 230mg7%
    Carbohydrates 19g6%
    Fiber 3g12%
    Sugar 2g2%
    Protein 4g8%
    Vitamin A 2248IU45%
    Vitamin C 5mg6%
    Calcium 51mg5%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Tag me @Joskitchenlarder or use hashtag #joskitchenlarder!

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    Hi! I’m Jo and this blog is where I share lots of simple, family friendly and mostly plant based recipes we enjoy eating and now you can easily recreate at home.

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