Vegan Savory Veggie Muffins

Packed with wholesome vegetables and savory flavors, Vegan Savory Veggie Muffins are the perfect plant-based snack, breakfast, or side dish. These tender, dairy-free muffins are loaded with grated carrot, zucchini, red bell pepper, and fresh herbs, giving them a colorful and nutrient-rich twist. Enhanced with nutritional yeast, garlic, and onion powder for a bold umami flavor, they’re irresistibly moist thanks to a vegan buttermilk base made from almond milk and apple cider vinegar. Quick to prepare and ready in under 40 minutes, these muffins are ideal for meal prep and can be conveniently stored for grab-and-go goodness throughout the week. Whether enjoyed fresh out of the oven or chilled from the fridge, these savory muffins deliver a satisfying, veggie-packed bite in every mouthful.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a muffin tray with 12 muffin liners.

Step 2

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.

Step 3

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.

Step 4

Incorporate the vegan buttermilk and olive oil into the dry ingredients, mixing until just combined.

Step 5

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.

Step 6

Spoon the batter evenly into the prepared muffin liners, filling each about three-quarters full.

Step 7

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Enjoy warm or store in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(918.0g)

Amount per serving	% Daily Value*
Calories	1372.3

Total Fat 62.0g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 6.0g
Cholesterol 0mg	0%
Sodium 2952.5mg	0%
Total Carbohydrate 172.3g	0%
Dietary Fiber 14.7g	0%
Total Sugars 12.4g
Protein 31.6g	0%

Vitamin D 87.8IU	0%
Calcium 566.2mg	0%
Iron 12.9mg	0%
Potassium 1629.3mg	0%

*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.

Source of Calories

Fat: 40.6%

Protein: 9.2%

Carbs: 50.2%