These savory vegan muffins make the perfect on-the-go breakfast muffin, snack, or dinner roll. Loaded with zucchini and carrots and packed with flavor—these muffins make it easy to eat your vegetables! They’re prepared in one bowl for easy clean up and only take 40 minutes to make (and most of that time they’re in oven)!
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Why this recipe works
If you need an eggless savory muffin recipe, this one will not disappoint! It’s made with whole wheat flour, lots of vegetables, and the right amount of seasonings to make this both healthy and delicious!
They are also kid-friendly, making them a great way to add more veggies in without any fuss!
You just need one bowl for mixing and 25-30 minutes to bake. If you have two muffin pans you can bulk prep these for the week and freeze the extras!
These savory vegan muffins make a great on-the-breakfast or snack. They are great plain or warmed up with a little vegan butter spread on them.
Ingredient notes
These savory vegan muffins only require 12 easy to find ingredients (including salt!). Reference the recipe card at the bottom for exact measurements.
White whole wheat flour—white whole wheat is less bitter than regular whole wheat, making it the perfect flour for this recipe! If you can’t find it, try whole wheat pastry flour, or an all-purpose flour.
Nutritional yeast—gives a nice cheese-like flavor. If you can’t find it or don’t prefer it, you can add extra flour to replace it.
Dairy-free unsweetened yogurt—I used plain soy yogurt. You’ll want to make sure it’s unflavored. Any dairy-free yogurt should work.
Grated carrot and zucchini—These work great in this savory vegan muffin recipe but the vegetables can be replaced with whatever you have on hand! Chopped spinach, bell peppers, cooked mushrooms would all be great too!
Fresh chives—or green onions! Or keep it simple with a teaspoon of onion powder.
How to make
This step by step walk-through shows the process of making this savory vegan muffin recipe. Exact times and temperatures are available in the recipe card at the bottom.
1. Start by preheating the oven to 350F and lining or greasing a muffin pan. In a large mixing bowl add the dry ingredients and stir well to distribute.
3. Add the wet ingredients, except for the vegetables. Mix together until almost fully combined.
3. Add the vegetables (saving 1/3 of the chives for topping) and fold in, mixing just until all flour is incorporated and vegetables have been evenly distributed through the batter.
4. Using an ice cream scoop or large cookie scoop, disburse the batter evenly between muffin cups. Sprinkle the leftover chives on top.
5. Bake for 25-30 minutes until the muffins are slightly golden on top and a toothpick inserted into the center comes out clean (a few dry crumbs are ok but no wet batter).
Remove from the oven and allow to cool for 10-15 minutes in the pan before removing. Can be served warm or at room temperature!
Expert Tips
Do not over mix the batter. This is key for softer, less-dense muffins. Once the wet and dry ingredients are almost mixed fully, add the vegetables and stir through to incorporate the last bit of dry flour. As soon as you don’t see anymore dry flour, stop mixing!
Grate the vegetables for best results, or finely dice them. I use a box grater. This allows them to cook faster in the oven without needing to precook them before adding them to the batter.
No need to remove the excess liquid from the vegetables. It helps to add more moisture to the batter. The batter will be fairly thick.
FAQ’s
How to keep muffins from sticking to the pan or liner?
A quick spray of oil usually does the trick, either directly in the pan or into the liner if using. If you prefer to cook oil-free, foil liners work better than paper liners in preventing the muffins from sticking, or use a silicon muffin pan.
Quick note about foil liners—the paper separators in between the foil liners are just there to prevent the foil from sticking together during manufacturing. Remove the paper and just use the foil for baking.
Can I make these savory vegan muffins gluten-free?
I have not tested this recipe with a gluten-free flour, however, a good all-purpose gluten free flour should be able to work, although I can’t guarantee results.
If you try it with a gluten-free flour, please let us know how it turned out by leaving a comment below.
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Savory Vegan Muffins (Easy + One Bowl!)
Method
- oven
- box grater
- muffin pan
Ingredients
Dry Ingredients:
- 2 cups white whole wheat flour
- ⅓ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 ¼ cup unsweetened non-dairy milk I used almond milk
- ½ cup unsweetened soy yogurt
- 2 teaspoons apple cider vinegar
Vegetables:
- ½ cup carrot grated, about 1 medium carrot
- ½ cup zucchini grated, about 1 small zucchini
- 3 tablespoons fresh chives divided, thinly sliced
Instructions
- Start by preheating the oven to 350°F (180°C) and line or grease a muffin pan.
- In a large mixing bowl add the dry ingredients and stir well to distribute.2 cups white whole wheat flour, 1/3 cup nutritional yeast, 1 teaspoon garlic powder, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, ½ teaspoon salt
- Add the wet ingredients, except for the vegetables. Mix together until almost fully combined.1 1/4 cup unsweetened non-dairy milk, ½ cup unsweetened soy yogurt, 2 teaspoons apple cider vinegar
- Add the vegetables (saving 1/3 of the chives for topping) and fold in, mixing just until all flour is incorporated and vegetables have been evenly distributed through the batter.1/2 cup carrot, 1/2 cup zucchini, 3 tablespoons fresh chives
- Using an ice cream scoop or large cookie scoop, disburse the batter evenly between muffin cups. Sprinkle the leftover chives on top.
- Bake for 25-30 minutes until the muffins are slightly golden on top and a toothpick inserted into the center comes out clean (a few dry crumbs are ok but no wet batter).
- Remove from the oven and allow to cool for 10-15 minutes in the pan before removing. Can be served warm or at room temperature!
Had some veggies to use up and it was perfect for this recipe! These savory muffins came out so good, I’m already going to need to make another batch soon!
Glad you were able to use up your veggies! We always eat these muffins quickly too, they’re just so good! 🙂
The recipe looks great and i can’t wait to try it. However, is there a substitute for the yogurt? That is not an ingredient i typically have in the apartment and don’t want to have to purchase as i wouldn’t have another use for it.
Thanks.
Thank you! I would try a flax egg using 2 tablespoons ground flaxseeds with 5 tablespoons of water. Mix it together is a separate bowl and allow it to thicken for 5 minutes before adding. Should do the trick! Let me know how it turns out 🙂
Hey Jacquie, I made these the other night. Fully intended to use yogurt but forgot to get some at the shops so used mayonnaise we had in the fridge instead, not sure if this is something you use more often. First time making the muffins so can’t give a comparison to the original recipe, but came out really delicious (also added some chopped sundried tomatoes and a bit more zucchini and chives than asked for). Gonna make these again.
So glad you enjoyed these muffins, Treezie! Thanks for sharing your substitutions!
Absolutely adore a one pan recipe! So easy but also so flavorful!
Me too! So glad you enjoyed this easy muffin recipe 🙂
This was delicious! We really enjoyed both making and eating it!
I’m so happy to hear that! 🙂
We love using grated carrots and zucchini in our muffins and this recipe was a hit!
Yay I’m so glad!!
I make a lot of muffins but I usually make sweet muffins! It was fun to give savory muffins a spin!
Thanks Liz! Agreed, usually make sweet but these savory muffins are a nice change!
Those look amazing! I must try them for my son’s lunch box.
Thanks Jacqueline! Hope your son enjoys them 🙂