Description
These vegan savoury muffins are packed with veggies, herbs, and wholesome ingredients — perfect for breakfast, lunchboxes, or a quick snack.
Ingredients
1 cup unsweetened plant-based milk
1 tbsp apple cider vinegar
2 tbsp olive oil
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp turmeric (optional)
1 cup grated zucchini (squeezed to remove moisture)
½ cup grated carrot
¼ cup chopped spring onions
¼ cup chopped fresh parsley or chives
Instructions
1. Preheat oven to 180°C (350°F). Line or grease a muffin tray.
2. Mix plant milk and apple cider vinegar in a bowl. Let sit 5 minutes to curdle (vegan buttermilk).
3. Whisk in olive oil.
4. In a separate bowl, combine flours, baking powder, baking soda, salt, and turmeric.
5. Add wet ingredients to dry and mix until just combined.
6. Fold in zucchini, carrot, spring onions, and herbs.
7. Divide batter into muffin cups and bake for 20–25 minutes, or until golden and a toothpick comes out clean.
8. Let cool on a rack before serving.
Notes
Great warm or cold.
Add nutritional yeast or vegan cheese for extra flavor.
Store in an airtight container up to 3 days or freeze for longer shelf life.
Pairs well with soups or salads.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: Vegan
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg