Vegan Savory Veggie Muffins
Packed with nutritious vegetables and bold savory flavors, these Vegan Savory Veggie Muffins are the perfect plant-based snack or breakfast option. Made with grated carrot, zucchini, and red bell pepper, each bite bursts with freshness, while the addition of nutritional yeast, onion powder, and garlic powder adds a delightful umami twist. Easy to whip up in just 15 minutes of prep time, these muffins feature a fluffy yet hearty texture thanks to the homemade vegan buttermilk created from almond milk and apple cider vinegar. Ideal for meal prep, they bake to perfection in under half an hour and can be refrigerated for up to five days, making them a convenient choice when you need a quick, wholesome bite. Whether enjoyed warm or as a grab-and-go snack, these veggie-loaded muffins are proof that healthy eating never compromises on flavor!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 0.25 cup Olive oil
- 1 medium Carrot, grated
- 1 medium Zucchini, grated and excess moisture squeezed out
- 0.5 medium Red bell pepper, finely chopped
- 2 stalks Green onions, chopped
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tray with 12 muffin liners.
In a small bowl, mix the unsweetened almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle and form a vegan buttermilk.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, nutritional yeast, salt, black pepper, onion powder, and garlic powder.
Incorporate the vegan buttermilk and olive oil into the dry ingredients, mixing until just combined.
Fold in the grated carrot, grated zucchini, chopped red bell pepper, chopped green onions, and chopped parsley. Mix until the vegetables are evenly distributed in the batter.
Spoon the batter evenly into the prepared muffin liners, filling each about three-quarters full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.9 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 101 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
