Easy Vegan Savory Muffins
Delicious and nutritious savory muffins perfect for breakfast, lunch or a quick snack, made with plant-based ingredients.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Wet Ingredients
- 1 cup plant-based milk
- 1/4 cup olive oil
- 1 teaspoon apple cider vinegar
Vegetables
- 1 cup mixed vegetables (e.g., bell peppers, spinach, zucchini) Chopped finely.
Instructions
Preparation
- Preheat the Oven: Set it to 375°F (190°C) and grease your muffin tin or line it with muffin liners.
- Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, garlic powder, and onion powder. Stir until everything is evenly mixed.
- Combine the Wet Ingredients: In another bowl, whisk together the plant-based milk, olive oil, and apple cider vinegar until well blended.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined—don’t overmix!
- Fold in the Vegetables: Add your mixed vegetables into the batter. Stir until the veggies are evenly distributed.
- Spoon the Batter into Muffin Tin: Fill each muffin cup about three-quarters full with the batter.
- Bake: Place the muffin tin in your preheated oven and bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Once baked, allow your muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
Notes
Add cheese flavor by incorporating nutritional yeast or vegan cheese if desired. Experiment with seasonal vegetables for variety.