Description
Incredibly delicious and delightfully easy, these Vegan Savory Muffins are the perfect breakfast for anyone who isn’t into sweet breakfasts.
Ingredients
Units
Scale
- 350g (About 2 and a half spooned and leveled cups) all purpose flour (see note 1 for GF sub)
- 1/2 cup nutritional yeast (see note 2)
- 1 tablespoon double acting baking powder
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon cayenne pepper or chili, optional
- 1/2 cup vegan sour cream, homemade or store-bought (see note 3)
- 3/4 cup unsweetened non-dairy milk (see note 4)
- 2/3 cup grated carrot (about 1 medium large carrot) (see note 5)
- 2/3 cup zucchini (about 1 small zucchini
- 1/3 cup grated onion (1/2 medium or 1 small onion), water squeezed out
- 3-4 cloves garlic, minced
- 3-4 tablespoons fresh chives, cut in half-inch strips (see note 6)
Instructions
- Helpful equipment for this recipe: A box grater is perfect here, but any hand grater should work. You’ll need a large mixing bowl, a whisk, and a spatula too. A large cookie scoop is useful for perfectly dividing the batter into the muffin tin. You’ll also need one of those; I love this silicone muffin tin because it’s so easy to get the muffins out.
- Prep: First, preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and grease a muffin tin lightly. It’s actually not necessary with the silicone muffin tin I recommended above.
- Mix: Mix the dry ingredients in the mixing bowl and use your spatula to create a well in the center of the mixture.
- Prep veggies: Grate the veggies and mince the garlic. Don’t forget to press the excess water out of the onion. I like to put the shreds in a colander and press with my fingers, but you can use a kitchen towel or paper towel if preferred. Set them aside for this next part.
- Add remaining ingredients: Pour the non-dairy milk into the center of the well and add in the vegan sour cream. Give it a quick, thorough stir and then add the grated veggies and garlic. Stir once more. You should have quite a thick dough-like batter. This creates a nice chewy-textured muffin.
- Fill muffin tin: Using a large cookie scoop or a spoon, divide the batter among the muffin cups, pressing down lightly so it’s evenly distributed.
- Garnish: Sprinkle fresh chives (or any herb you like) on top of each muffin and very lightly press them into the muffin with your fingers.
- Bake: Place in the oven and bake for 30 minutes. An inserted toothpick should come out clean when they are fully cooked.
- Chill out: Allow to cool for 15-20 minutes before removing from the tin. Eat one warm, they’re SO GOOD.
- Store: Store in a container on the counter for 4-5 days (gluten-free muffins may be a little drier after 2-3 days). Reheat in the microwave, toaster oven, or air fryer depending on desired texture. Serve with vegan butter if you wish, but honestly they’re pretty amazing on their own.
Notes
- Note 1: For the regular version of these muffins, all purpose flour is perfect. You can definitely try with a whole wheat or spelt flour, but you may need more liquid. If you’re looking for an unrefined option, go for the gluten-free version which is made with garbanzo bean flour (AKA chickpea flour or gram flour). A cup for cup flour like King Arthur Measure for Measure Gluten-Free Flour or Bob’s Red Mill 1:1 Gluten-Free Flour will also work fine.
- Note 2: Some nutritional yeast adds a lovely cheesy flavor and a light nuttiness to this recipe, but if you really hate the flavor, you can substitute it with a half cup more flour.
- Note 3: Any store-bought vegan sour cream will work, but I like to keep it simple by making my own three ingredient vegan sour cream from tofu, salt, and lemon juice. You can also use plain vegan yogurt.
- Note 4: I like soy milk a lot, but feel free to use oat milk, almond milk, or whatever you like.
- Note 5: You can use whatever veggies you like, but I recommend ones you can grate because chunks of veggies won’t cook fast enough. You could also use thawed frozen vegetables like peas and corn. Or, throw some spinach into the batter. You could even do spinach and artichoke hearts, or sun dried tomatoes. Be careful with fresh tomatoes because they are quite liquidy.
- Note 6: I loved fresh chives on this, but parsley, oregano, thyme, or cilantro would be great too. Basil may turn brown from the heat, but it would be delicious here too. Green onion is also a good option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Vegan, Oil-Free, Nut-Free, Sugar-Free, Can Be Soy-Free, Can Be Gluten-Free, Vegan Savory Muffins