Go Back
+ servings
Savory vegan muffins sitting on a cooling rack.
Print

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!
Course Breakfast, Side Dish, Snack
Cuisine American
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 93kcal
Author Rachel

Equipment

  • oven
  • box grater
  • muffin pan

Ingredients

Dry Ingredients:

  • 2 cups white whole wheat flour
  • 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!

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

Calories: 93kcal | Carbohydrates: 17g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 213mg | Potassium: 118mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1031IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 1mg