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    Home Β» Recipes Β» Vegan Breakfast

    Vegan Savory Muffins

    Published: Jun 30, 2023 Β· by Puja Verma

    Jump to Recipe Print Recipe

    These vegan savory muffins are packed with nutritious vegetables and a flavorful "eggless" mixture, making this recipe a perfect breakfast or snack option. Serve them hot, enjoy them at room temperature, or pack them for an on-the-go bite.

    Half eaten vegan savory muffin on a serving platter.

    Why you'll love this recipe

    • Healthy: These vegan savory muffins are packed with plant-based protein and fiber, both of which keep you full and energized throughout the day.
    • Easy to customize: You can throw any of your favorite vegetables or leftovers that need using up into these muffins! They’re a great way to prevent waste.
    • Allergy-friendly: These savory veggie muffins are a perfect choice for vegans and anyone needing to avoid eggs or dairy.

    What are vegan savory muffins?

    These vegan savory muffins are a twist on classic egg cups, incorporating a variety of vegetables and a spiced tofu and chickpea flour mixture. They’re unbelievably hearty, filling, and satisfying!

    I use a combination of onions, carrots, bell peppers, and broccoli in this recipe, but feel free to experiment to find out what you like best. Once they’re baked, the muffins turn out soft and tender with bursts of colorful veggies in each bite.

    You can serve them fresh out of the oven for a warm breakfast or as an on-the-go snack. And don’t forget to top them off with garnishes like green onions, hot sauce, or sliced avocado. If you love muffins, check out my vegan blueberry muffins, vegan chocolate chip muffins, and vegan strawberry muffins!

    Ingredients & Substitutions

    Vegan savory muffin ingredients laid out separately with labels.
    • Silken tofu: Provides the moist, soft texture that eggs would typically provide in a recipe like this. If you don't have silken tofu, soft tofu can also work.
    • Chickpea flour: Used for its binding properties and nutty flavor. You should be able to find chickpea flour in most grocery stores in the gluten-free flour section. It’s also sold as garbanzo bean flour, so check for that as well.
    • Nutritional yeast: Gives the egg mixture a savory, cheesy flavor. If you can’t find nutritional yeast, try a spoonful of white miso paste instead.
    • Plant milk: Adds moisture to the mixture. Any type of plant milk can be used, such as almond, soy, oat, or cashew milk.
    • Kala namak (black salt): This special type of Indian mineral salt has a sulfurous taste, which makes the mixture taste eggy. If you don't have it, you can use regular sea salt, but the flavor won't be as reminiscent of eggs.
    • Baking powder: Helps the muffins rise and become fluffy. Don’t skip the baking powder!
    • Veggies: Onions, carrots, broccoli, and red peppers provide a great combination of flavors and textures, but feel free to use your favorites or whatever you have on hand.
    • Vegan butter: Used for sautΓ©ing the vegetables. Avocado oil or any other neutral vegetable oil can also be used instead.
    • Garlic: For a punch of savory, robust flavors.
    • Salt & black pepper: Chickpea flour can withstand quite a bit of seasoning, so be generous with the salt and pepper.

    How to make vegan savory muffins

    Vegan egg mix in a food processor.
    • Step 1: Blend together all the egg mixture ingredients in a food processor until smooth. You don’t want there to be any chunks of chickpea flour left behind. Pour the mixture into a mixing bowl and set it aside.
    Assorted veggies sautΓ©ing in a cast iron pan.
    • Step 2: Melt some vegan butter in a pan and add your diced vegetables. SautΓ© them until they're tender, then add the minced garlic, salt, and pepper. Give everything a good stir and cook for another few minutes until everything is fragrant.
    Vegan egg mix with veggies in a mixing bowl.
    • Step 3: Once your veggies have cooled slightly, mix them into your egg mixture. Stir everything together until it's evenly combined.
    Silicon muffin mold filled with vegan egg mix.
    Baked vegan savory muffins in silicon muffin tins.
    • Step 4: Divide the mixture evenly into a silicone muffin mold or a greased muffin tin and bake until the muffins are firm to the touch and golden brown. Let them cool for about 15 minutes before removing them from the mold or tin.

    Storage & Reheating

    If you have any leftover vegan savory muffins, just follow these simple steps:

    • Fridge: Once they’re completely cooled, store extra muffins in an airtight container for up to 5 days in the fridge.
    • Freezer: For longer storage, you can freeze the muffins for up to 3 months. Thaw them in the fridge overnight before reheating.
    • Reheating: You can warm your savory veggie muffins in the microwave for about 30 seconds, or in a preheated oven at 350F for 5-10 minutes.

     Variations

    • Different vegetables: Try adding diced mushrooms, kale, spinach, or tomatoes.
    • Vegan cheese: Stir in some shredded vegan cheese for a savory, umami twist.
    • Spicy: Add some diced jalapeΓ±os or a dash of hot sauce for a spicy version.
    • Add vegan bacon: Crumble some cooked vegan bacon into the mixture for a smoky, savory flavor.
    Vegan savory muffins on a serving platter.

    Top tips

    • Use fresh vegetables: Fresh vegetables will provide the best flavor and texture.
    • SautΓ© the veggies: SautΓ©ing the veggies in vegan butter until they're tender brings out sweeter, richer flavors that add to the depth of these savory veggie muffins.
    • Let them cool: Don’t forget to let the muffins cool for at least 15 minutes before removing them from the tin. This gives them time to set and results in a better shape.
    • Silicone mold: Using a silicone mold will make removing the muffins much easier.
    • Kala namak: Regular salt can be used, but kala namak gives a more realistic egg flavor.

    FAQ

    How can I make sure the muffins don't stick to the tin?

    My best advice to avoid savory veggie muffins that stick is to use a silicone muffin mold, which makes it incredibly easy to remove your muffins. If you don’t have a silicone mold, just make sure you grease your muffin tun well with oil or cooking spray.Β 

    How can I tell when the muffins are done?

    The muffins are done when they're golden brown and firm to the touch. You can check them by inserting a toothpick into the center of them and if it comes out fairly clean, they’re ready to eat!

    How should I mix the egg mixture and the vegetables?

    After you've sautΓ©ed the vegetables and they've cooled off a bit, add them to the egg mixture and stir gently until combined. Over-mixing can result in a denser muffin, so just mix until you see no large streaks of the egg mixture.

    Vegan savory muffins on a serving platter.

    More breakfast and brunch recipes

    If you loved these vegan savory muffins, check out these other delicious vegan breakfasts:

    • Vegan Frittata: A simple egg-free recipe packed with veggies and vegan cheese. 
    • Protein Pancakes: High-protein and plant-based pancakes.
    • Flaxseed Pudding: Satisfying breakfast that’s low-carb, dairy-free, and gluten-free!
    • Vegan Strawberry Protein Shake: Another high-protein option that’s quick and easy to make.
    Half eaten vegan savory muffin on a serving platter.

    Vegan savory muffins

    5 from 4 votes
    Prep Time: 10 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 40 minutes mins
    Serving Size: 12 muffins
    Author Puja Verma
    Print Recipe Pin Recipe

    DESCRIPTION

    Protein rich vegan savory muffins made with an "eggless" mixture. So easy to customize with any of your favorite veggies. They are hearty, filling, and very satisfying. Serve them for breakfast or snack.

    INGREDIENTS
      

    Egg Mixture

    • 12 ounce silken tofu firm
    • Β½ cup chickpea flour
    • Β½ cup nutritional yeast
    • ΒΌ cup plant milk
    • 1 teaspoon kala namak (aka: black salt)
    • 1 teaspoon baking powder

    Vegetable Filling

    • Β½ cup onion diced
    • Β½ cup carrots grated or diced
    • Β½ cup broccoli diced
    • Β½ cup red peppers diced
    • 1 tablespoon vegan butter
    • 1 tablespoon garlic minced or paste
    • Β½ teaspoon salt
    • ΒΌ teaspoon black pepper

    METHOD
     

    • Preheat oven to 350℉.
    • Blend together all the egg mixture ingredients in a food processor, and then transfer into a mixing bowl.
    • Melt vegan butter in a skillet over medium heat. Add the chopped onions, carrots, broccoli and red peppers. SautΓ© for 2 minutes.
    • Add fresh garlic, salt and pepper to the veggies. Toss together and sautΓ© for another 3 minutes.
    • Allow cooked veggies to cool off for 5 minutes and then add them the egg mixture. Mix together and set aside.
    • Use a silicon muffin mold and evenly fill each muffin mold with the mixture. Bake for 40 minutes it till golden brown.
      Note: If not using a silicon muffin mold, then make sure to grease the tins with oil before filling. No need to use a liner.
    • Remove the muffins from the oven and let them sit in the mold for 15 minutes. Allow them to cool off before removing them from the tins.

    NOTES

    • Use fresh vegetables: Fresh vegetables will provide the best flavor and texture.
    • SautΓ© the veggies: SautΓ©ing the veggies in vegan butter until they're tender brings out sweeter, richer flavors that add to the depth of these savory veggie muffins.
    • Let them cool: Don’t forget to let the muffins cool for at least 15 minutes before removing them from the tin. This gives them time to set and results in a better shape.
    • Silicone mold: Using a silicone mold will make removing the muffins much easier.
    • Kala namak: Regular salt can be used, but kala namak gives a more realistic egg flavor.

    NUTRITION

    Calories: 46kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Sodium: 244mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 601IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg
    Course: Breakfast
    Cuisine: American
    Keyword: savory veggie muffins, Vegan savory muffins
    Tried this recipe?Let us know how it was!
    « Vegan Strawberry Muffins
    Vegan Couscous Salad »

    Reader Interactions

    Comments

    1. ahmad says

      September 13, 2023 at 4:38 am

      its looking so good also want to eat it. Vegan Savoury Muffins Food: A Tasty and Wholesome Delight

      Reply
      • Puja Verma says

        September 13, 2023 at 10:53 pm

        Yasss! These are super cute to set up on your brunch buffet table or serve on the side. They look amazing, and taste delicious. Best part is that they are super healthy!

        Reply
    2. T says

      February 18, 2025 at 10:19 pm

      5 stars
      This is a hit within my household. So Delicious

      Reply
      • Puja Verma says

        February 19, 2025 at 11:36 pm

        Yay! Thanks for sharing, T! I absolutely love serving these for brunches. They are packed with protein, and are so yummy!

        Reply
    5 from 4 votes (3 ratings without comment)

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    Puja from Green Heart Love

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