Vegan Savory Vegetable Muffins
A vibrant, healthy, and convenient breakfast or grab-and-go snack: beautifully baked savory muffins made with flour, plant milk, and a colorful medley of fresh peppers, zucchini, and sweet corn.
Free, no account needed.
Did you cook it? Add your photo
So it lives in your cookbook with your story, not mine.
Add my photo
35 min
Easy
Saludable / Internacional
6 servings
The story behind
You seriously have absolutely no idea what an incredible, deeply rewarding and fluffy treat these turn out to be—they are so incredibly soft that it is genuinely hard to believe they are one hundred percent plant-based! The very first time I experimented with making savory veggie muffins was because I desperately needed a practical meal prep option for chaotic weekday mornings. It completely blew my mind to see how a simple mixture of flour, unsweetened soy milk, and a touch of baking powder could trap the natural moisture of the fresh vegetables without needing a single egg. The ultimate golden secret to ensuring they get a gorgeous high rise and beautiful dome top is starting them in a hot oven for the first 5 minutes to activate the leavening, then turning it down to bake through. Personally, I absolutely love baking a batch on Sunday evenings to have wholesome breakfasts locked down for the whole week. They look identical to the photo layout when baked in rustic paper liners, with bright bits of red and green bell peppers peeking through the golden crust, exactly like the display in Muffins salados de verduras.jpg. Pair with a steaming cup of black coffee or a fresh green juice for a flawless morning start. You are going to love them!
Instructions
-
1Preheat your oven to 200°C (390°F) and line a 6-cup large muffin tin with paper liners.
-
2In a small bowl, combine the plain plant milk and apple cider vinegar. Stir gently and let it sit for 5 minutes to create a vegan 'buttermilk' that ensures ultimate fluffiness.
-
3In a large mixing bowl, whisk together the flour, baking powder, baking soda, garlic powder, onion powder, salt, and cracked black pepper.
-
4Pour the olive oil into the curdled plant milk mixture and whisk to combine.
-
5Pour the wet ingredients directly into the dry ingredients. Mix gently using a wooden spoon or silicone spatula just until combined; do not overmix, or the muffins will become dense.
-
6Fold the finely diced vegetables (zucchini, bell peppers, and corn kernels) carefully into the batter using gentle folding motions.
-
7Divide the batter evenly among the 6 lined muffin cups, filling them about three-quarters full. Make sure some colorful pepper bits are resting on top for a vibrant presentation.
-
8Bake at 200°C for the first 5 minutes to boost the rise, then lower the oven temperature to 180°C (350°F) and bake for an additional 15 minutes until the tops are beautifully golden and a toothpick inserted into the center comes out clean, perfectly matching Muffins salados de verduras.jpg.
-
9Remove from the oven, let them rest in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account