• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Health My Lifestyle
  • Meal Planner
  • Recipes
  • Learn
    • Nutrition
    • Lifestyle
  • Shop
    • Vegan Fat Loss Meal Plan
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Start Here
  • Meal Planner
  • Recipes
  • Learn
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Start Here
    • Meal Planner
    • Recipes
    • Learn
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Breakfast

    Savory Vegan Muffins (Easy + One Bowl!)

    Apr 1, 2022 · Modified: Apr 1, 2022 by Rachel · This post may contain affiliate links.

    Jump to Recipe

    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)!

    Savory vegan muffins sitting on a cooling rack.
    Jump to:
    • Why this recipe works
    • Ingredient notes
    • How to make
    • Expert Tips
    • FAQ's
    • More savory vegan breakfast recipes
    • 📖 Recipe

    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.

    Ingredients for vegan savory muffins measured out and labelled.

    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.

    Dry ingredients for vegan savory muffins mixed together in large green mixing bowl.

    3. Add the wet ingredients, except for the vegetables. Mix together until almost fully combined.

    Savory vegan muffin batter in green mixing bowl mixed together before adding vegetables.

    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.

    Vegan savory muffin batter mixed together in green mixing bowl.

    4. Using an ice cream scoop or large cookie scoop, disburse the batter evenly between muffin cups. Sprinkle the leftover chives on top.

    Savory muffin batter prepared in lined muffin pan topped with chives.

    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).

    Baked savory muffins sitting in a muffin pan.

    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.

    One savory muffin cut in half sitting on top of another muffin.

    More savory vegan breakfast recipes

    • Just Egg Quiche with Sun-Dried Tomatoes and Asparagus
    • Carrot Bacon
    • Baked Chickpea Flour Frittata | Vegan Frittata Recipe
    • Easy Chickpea Flour Scramble (Vegan + High Protein)

    If you enjoyed this recipe please leave a comment below and give it 5 stars! Or on Pinterest (don’t forget to follow me!) and please help me share on facebook!

    📖 Recipe

    Savory vegan muffins sitting on a cooling rack.

    Savory Vegan Muffins (Easy + One Bowl!)

    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!
    5 from 6 votes
    Print Pin Rate
    course: Breakfast, Side Dish, Snack
    cuisine: American
    servings: 12 muffins
    prep time: 15 mins
    cook time: 25 mins
    total time: 40 mins
    Author: Rachel

    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, 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!

    Notes

    Measuring the flour by weight is best. If you don't have a scale, scoop the flour into your measuring cup using a spoon, don't pack it in, then level it off using something flat like that back of a butter knife.
    Grate the vegetables for best results, or finely dice them. I use a box grater. This allows them to cook faster without needing to precook them before adding them to the batter.
    Make sure to not over mix the batter. Once the wet ingredients have been added to the dry, only mix until almost all the flour has been mixed in. 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!
    Store these savory vegan muffins in an airtight container on the counter for up to 3 days to keep them moist or store in the refrigerator for up to 5 days. These muffins can also be frozen and warmed up in the oven or microwave.

    Nutrition Per Serving

    Sodium: 213mg Calcium: 93mg Vitamin C: 5mg Vitamin A: 1031IU Sugar: 2g Fiber: 3g Potassium: 118mg Calories: 93kcal Saturated Fat: 1g Fat: 1g Protein: 4g Carbohydrates: 17g Iron: 1mg
    Want to eat healthier but don't know where to start?Get a free customizable meal plan and stop the struggle!

    Share this:
    « 13 of the Best JUST Egg Recipes
    Lemon Raspberry Vegan Muffins »

    Did you grab your free meal plan yet?

    Sign up here to download it instantly!

    Reader Interactions

    Comments

    1. jacquie

      April 05, 2022 at 9:47 am

      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.

      Reply
      • Rachel

        April 05, 2022 at 11:04 am

        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 🙂

        Reply
    2. Tara

      April 02, 2022 at 10:55 am

      5 stars
      Absolutely adore a one pan recipe! So easy but also so flavorful!

      Reply
      • Rachel

        April 02, 2022 at 11:06 am

        Me too! So glad you enjoyed this easy muffin recipe 🙂

        Reply
    3. Suja md

      April 02, 2022 at 9:34 am

      5 stars
      This was delicious! We really enjoyed both making and eating it!

      Reply
      • Rachel

        April 02, 2022 at 11:06 am

        I'm so happy to hear that! 🙂

        Reply
    4. MJ

      April 02, 2022 at 9:24 am

      5 stars
      We love using grated carrots and zucchini in our muffins and this recipe was a hit!

      Reply
      • Rachel

        April 02, 2022 at 11:05 am

        Yay I'm so glad!!

        Reply
    5. Liz

      April 02, 2022 at 8:13 am

      5 stars
      I make a lot of muffins but I usually make sweet muffins! It was fun to give savory muffins a spin!

      Reply
      • Rachel

        April 02, 2022 at 11:05 am

        Thanks Liz! Agreed, usually make sweet but these savory muffins are a nice change!

        Reply
    6. Jacqueline Meldrum

      April 02, 2022 at 1:35 am

      5 stars
      Those look amazing! I must try them for my son's lunch box.

      Reply
      • Rachel

        April 02, 2022 at 11:04 am

        Thanks Jacqueline! Hope your son enjoys them 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Rachel and I'm here to help you transition to a healthy plant-based diet in the easiest way possible. I share simple recipes and tips you can implement today to make it practical and approachable. Read more about my plant-based journey

    • Facebook
    • Instagram
    • Pinterest

    HML Favorites

    A casserole dish with cheesy vegan broccoli rice with a spatula resting in it.

    Vegan Cheesy Broccoli Rice Casserole

    Finished vegan paella in pan.

    Spanish Vegan Paella (One Pot)

    Golden air fried gnocchi piled on a plate.

    Easy Air Fryer Gnocchi

    Coconut crusted vegan shrimp on a plate with lemon wedge.

    The Best Coconut Vegan Shrimp

    Don't Miss Out!

    Sign up to receive recipes, tips, and more!

    Privacy Policy & Disclosure

    Top Recipes

    Homemade Pea Protein Powder (Easy + Vegan)

    Just 5 ingredients and 5 minutes to whip these up. These bars are so easy to make, you'll never buy store-bought granola bars again. They are very filling, boasting 9g of protein using only whole food ingredients, and are vegan and gluten free! #granolabar #vegansnack #easysnack #vegan #glutenfree #healthysnack

    5-Ingredient No-Bake Granola Bars (Vegan + Gluten Free)

    Healthy Vegan Snickers Overnight Oats are going to have you wondering if you're eating breakfast or dessert. They're filling, delicious, high protein, and taste like candy! They're also gluten-free and sugar-free. #snickers #overnightoats #veganbreakfast #postworkoutsnack

    Vegan Snickers Overnight Oats

    This carrot bacon recipe is so easy and great for when you want the delicious sweet and smoky-ness of bacon! Just 8 simple ingredients, a peeler, and an oven or air-fryer is all you need. Vegan bacon can be made in many ways but this carrot bacon is one of the simplest and most similar looking to actual bacon. And did I mention delicious? #carrotbacon #veganbacon #plantbased #vegan #veganrecipe #veganbreakfast #plantbasedbreakfast #meatfree #meatlessmeals

    Carrot Bacon

    Don't Miss These!

    kale leaves in a bowl with seasonings

    How Your Diet is Slowly Killing You (And All of Us) Part 1

    Dairy free green bean casserole in a baking dish.

    Dairy Free Green Bean Casserole

    How To Remove Meat From Your Diet (Slowly)

    Spoon scooping nutritional yeast out of a glass jar

    Nutritional yeast explained: What it is and how to use it

    Footer

    ↑ back to top

    Enjoying these recipes?
    Now you can Buy Me a Coffee to help support the creation of new ones. Thank you!

    About

    • Privacy Policy & Disclosure
    • Accessibility Policy
    • About

    Shop

    • My Favorites
    • Vegan Fat Loss Meal Plan & Nutrition Guide

    Stay Connected

    • Sign Up! for a free meal plan and updates
    • Contact
    • Meal Planner Support

      Featured In

      Logos of publications that Rachel from Health My Lifestyle has been featured in including Eat This Not That, Everyday Health, Greatist, MSN, My Fitness Pal, Vegan Life Magazine, and One Green Planet.

      As an Amazon Associate I earn from qualifying purchases.

      Copyright © 2022 Health My Lifestyle LLC