Savoury Vegetable Muffins (Vegan)

Close up of vegan vegetable savoury muffins.

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

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 136kcal

Author Jo Allison

Equipment

Ingredients

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

Metric - US Customary

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