Basic Savoury Muffin Recipe Vegan for Easy Healthy Baking

If you’re looking for a delicious, easy-to-make snack or breakfast option that’s both wholesome and completely plant-based, these basic savoury vegan muffins are exactly what you need. Perfectly fluffy, packed with flavour, and wonderfully versatile, they make a fantastic addition to your vegan baking repertoire.

Whether you’re a seasoned vegan or simply wanting to incorporate more plant-based meals into your diet, these muffins are a crowd-pleaser that everyone will enjoy.

With simple pantry ingredients and a straightforward method, this recipe is accessible to bakers of any skill level. These muffins are ideal for meal prepping, picnics, or a quick grab-and-go snack.

Plus, you can customize them with your favorite vegetables and herbs to keep things exciting. Let’s dive into the recipe and discover how easy it is to whip up these delightful savoury treats in your kitchen!

Why You’ll Love This Recipe

First off, these muffins are 100% vegan, meaning no eggs, dairy, or animal products are needed, making them suitable for a wide range of dietary preferences.

The recipe uses simple, wholesome ingredients that you likely already have at home, which means no complicated shopping lists or hard-to-find items.

They are incredibly versatile — add your favorite veggies, herbs, or spices to suit your taste buds.

These savoury muffins are perfect for breakfast, lunchboxes, or as a satisfying snack any time of day.

Lastly, they freeze beautifully, so you can make a batch ahead of time and enjoy them whenever you like.

Ingredients

• 2 cups all-purpose flour (can substitute with whole wheat or gluten-free flour)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup unsweetened plant-based milk (almond, soy, oat, etc.)
• 1 tablespoon apple cider vinegar or lemon juice
• 1/4 cup olive oil or melted coconut oil
• 1 cup finely chopped vegetables (bell peppers, spinach, zucchini, or grated carrot work well)
• 1/4 cup chopped fresh herbs (parsley, chives, or basil)
• 2 cloves garlic, minced (optional)
• 1/4 cup nutritional yeast (for cheesy flavor, optional)

Equipment

• Muffin tin (12-cup size)
• Muffin liners or non-stick spray
• Large mixing bowl
• Whisk or fork
• Spatula
• Measuring cups and spoons
• Grater (if shredding vegetables)

Instructions

1. Preheat your oven to 375°F (190°C). Line your muffin tin with liners or grease it lightly with oil to prevent sticking.
2. Prepare the plant-based buttermilk: In a small bowl or measuring cup, combine the plant-based milk with the apple cider vinegar or lemon juice. Stir and let it sit for 5 minutes to curdle. This will help the muffins rise and add a slight tang.
3. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, black pepper, and nutritional yeast (if using). Make sure everything is evenly combined.
4. Add the wet ingredients: Pour the plant-based buttermilk and olive oil into the dry ingredients. Stir gently with a spatula or spoon just until combined; avoid overmixing, as this can make the muffins tough.
5. Fold in the veggies and herbs: Add the finely chopped vegetables, fresh herbs, and minced garlic (if using) to the batter. Stir until they are evenly distributed throughout the mixture.
6. Fill the muffin cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
7. Bake for 20-25 minutes: Place the tin in the oven and bake until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and enjoy: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

“Don’t overmix the batter! Stir just until the ingredients come together to keep your muffins light and fluffy.”

Feel free to experiment with different vegetables such as corn kernels, sun-dried tomatoes, or olives for a Mediterranean twist.

For a spicy kick, add a pinch of cayenne pepper or chopped jalapeños.

Try incorporating vegan cheese shreds or swapping the nutritional yeast for your favorite vegan cheese powder.

To make these gluten-free, replace the all-purpose flour with a gluten-free baking mix — just be sure it contains xanthan gum or another binder.

Make mini muffins by using a mini muffin pan for bite-sized snacks perfect for parties or lunchboxes.

Nutrition Facts

Serving Suggestions

These savoury vegan muffins are fantastic served warm alongside a fresh salad or a bowl of soup for a wholesome lunch.

They make a perfect grab-and-go breakfast with a spread of avocado or your favorite vegan butter.

Pack them in lunchboxes for a nutritious snack that kids and adults alike will love.

Pair them with a cup of your favorite herbal tea or a vibrant juice like the Green Goodness Juice Recipe for a refreshing combo.

Conclusion

Making basic savoury vegan muffins at home is a simple and rewarding way to enjoy a wholesome snack or meal that fits perfectly into a plant-based lifestyle. This recipe is flexible, allowing you to customize with your favorite veggies and herbs, ensuring each batch is unique and delicious.

The muffins are not only tasty but also nutritious, offering a good balance of carbs, protein, and healthy fats. Whether you’re preparing breakfast for the week, packing lunch for your kids, or craving a quick snack, these muffins are a reliable and delightful choice.

Don’t forget to check out other vegan-friendly recipes like the Kodiak Banana Muffins Recipe or the Kikkoman Stir Fry Sauce Recipe to expand your vegan cooking repertoire.

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