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)!
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.
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 ⅓ 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!
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.
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.
More savory vegan breakfast recipes
Savory Vegan Muffins (Easy + One Bowl!)
- 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
- 1 ¼ cup unsweetened non-dairy milk, I used almond milk
- ½ cup unsweetened soy yogurt
- 2 teaspoons apple cider vinegar
- ½ cup carrot, grated, about 1 medium carrot
- ½ cup zucchini, grated, about 1 small zucchini
- 3 tablespoons fresh chives, divided, thinly sliced
- 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, ⅓ cup nutritional yeast, 1 teaspoon garlic powder, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add the wet ingredients, except for the vegetables. Mix together until almost fully combined.1 ¼ cup unsweetened non-dairy milk, ½ cup unsweetened soy yogurt, 2 teaspoons apple cider vinegar
- Add the vegetables (saving ⅓ of the chives for topping) and fold in, mixing just until all flour is incorporated and vegetables have been evenly distributed through the batter.½ cup carrot, ½ 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!