Vegan Savory Muffins
Delicious and versatile Vegan Savory Muffins, perfect for any occasion, filled with nutritious ingredients and packed with flavor.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour Can swap for whole wheat flour.
- 1 tablespoon apple cider vinegar Can substitute with lemon juice.
- 1 teaspoon baking powder Ensures muffins rise beautifully.
- 1 teaspoon baking soda Enhances the fluffiness of muffins.
- 0.5 teaspoon salt Adjust to taste.
Wet Ingredients
- 0.5 cup almond milk Any plant-based milk works.
Vegetables
- 0.5 cup finely chopped spinach Kale or other leafy greens can be used.
- 0.5 cup grated carrots Zucchini is a great substitute.
Flavor Enhancers
- 0.25 cup nutritional yeast For a cheesy flavor; can be omitted.
- optional spices (e.g., garlic powder, onion powder, herbs) Feel free to customize.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- Combine almond milk and apple cider vinegar in a small bowl and let sit for about 5 minutes to curdle.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the curdled almond milk mixture to the dry ingredients and stir gently until just combined; lumps are okay!
- Fold in spinach, carrots, nutritional yeast, and any spices until well-distributed.
- Spoon the batter into the prepared muffin tins, filling each cup about three-quarters full.
Baking
- Bake for 18-20 minutes, or until muffins have risen and a toothpick inserted comes out clean.
- Allow to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins are flexible; feel free to add seasonal vegetables or spices. They store well and are perfect for meal prep.