Vegan Savory Muffins

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.

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

• 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 sautéing 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

• 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.

• Step 2: Melt some vegan butter in a pan and add your diced vegetables. Sauté 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.

• Step 3: Once your veggies have cooled slightly, mix them into your egg mixture. Stir everything together until it's evenly combined.

• 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 jalapeños 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.

Top tips

• Use fresh vegetables: Fresh vegetables will provide the best flavor and texture.
• Sauté the veggies: Sautéing 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

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. 
• Vegan 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.