These Vegan Savory Vegetable Muffins are a delectable fusion of wholesome goodness and savory flavors, offering a delightful twist on traditional muffins. The medley of all-purpose and whole wheat flours provides a hearty base, while baking powder and soda ensure a light and fluffy texture. Infused with aromatic oregano and thyme, these muffins boast a savory profile that tantalizes the taste buds.

The wet ingredients, including almond milk, olive oil, apple cider vinegar, and the magic of a flax egg, unite seamlessly to create a moist and tender crumb. What sets these muffins apart is the inclusion of a vibrant array of vegetables—think diced bell peppers, grated zucchini, and chopped spinach—adding both color and nutritional richness to each bite. For those seeking an extra layer of indulgence, the option to include vegan cheese and nutritional yeast offers a savory umami boost.

As these savory delights bake to golden perfection, the kitchen becomes a fragrant haven of enticing aromas. Once cooled, the muffins reveal a harmonious blend of textures, from the soft crumb to the burst of vegetables in every bite. Garnished with fresh chives or green onions, these muffins are not just a treat for the taste buds but also a feast for the eyes.

Perfect as a wholesome breakfast, a satisfying snack, or a side dish for brunch, these Vegan Savory Vegetable Muffins showcase the versatility of plant-based baking. Embrace the joy of creating flavorful, cruelty-free delights that embody both nourishment and indulgence. Whether enjoyed warm or at room temperature, these muffins are a testament to the delicious possibilities that unfold when plant-based ingredients are skillfully combined with creativity and passion.

Vegan Savory Vegetable Muffins


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup almond milk or other plant-based milk
  • 1/4 cup olive oil or melted coconut oil
  • 1 tablespoon apple cider vinegar
  • 1 cup grated zucchini
  • 1/2 cup grated carrot
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/4 cup finely chopped red bell pepper
  • 1/4 cup nutritional yeast
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Optional: 1/4 cup chopped fresh herbs (parsley, chives, etc.)


  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flours, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the almond milk, olive oil, and apple cider vinegar. Let it sit for a few minutes to curdle slightly.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Gently fold in the grated zucchini, grated carrot, corn kernels, red bell pepper, nutritional yeast, dried thyme, dried oregano, black pepper, garlic powder, and onion powder. If using, add the chopped fresh herbs.
  6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
  7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutritional Information (Approximate Values Per Muffin):

  • Calories: Around 120-150 kcal
  • Total Fat: 5-7g
    • Saturated Fat: 1g
    • Monounsaturated Fat: 4g
    • Polyunsaturated Fat: 1g
  • Sodium: 200-250mg
  • Total Carbohydrates: 15-20g
    • Dietary Fiber: 2-3g
    • Sugars: 1-2g
  • Protein: 3-4g