Gluten-Free Vegan Savoury Vegetable Muffins

These Gluten-Free Vegan Savoury Vegetable Muffins are seriously moist, perfectly dense and full of flavour! They're packed with tasty veggies, nutty oats and tangy yogurt. They're customisable, easy to make, and are sugar free too. They're great for breakfast, brunch, snacks, picnics, afternoon tea, bridal showers or baby showers. They can also be served as a side dish (like bread rolls) at lunch or dinner, and also work well for meal prep and packed lunches too!

Tips for making Savoury Vegetable Muffins

• Make sure to use an unsweetened plain yogurt that doesn't contain any flavourings etc. You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well.
• If you can't find plant-based yogurt, you can substitute any type of plant-based milk, or use an equivalent amount of blended-up silken tofu.
• Soak the grated/diced vegetables in salt first, to extract water from the vegetables, and then use both hands to squeeze as much water as possible out of the grated vegetables. This helps the muffins cook better, because otherwise, all the water from the vegetables will go into the muffin batter and the muffins will end up gummy and not properly cooked.
• Be careful about which vegetables you use, as the cooking time needed can vary. Some vegetables are better added pre-cooked or tinned etc - see substitution notes below for advice on this.

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

• Use a box grater to grate the carrot and courgette (zucchini), use a knife and chopping board to finely dice the red bell pepper into small pieces.
• Place in a bowl, add ¼ teaspoon salt and mix well.
• Leave to sit for 10-15 minutes, until the vegetables have softened and lost quite a bit of water - the salt will extract water from the vegetables and soften them.

Tip: Drain away all the water that has come out of the vegetables, and use both hands to squeeze out as much water as possible, before placing in a large mixing bowl to make the muffins.

• Add all the other ingredients for the muffin batter into the mixing bowl.

Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based yogurt!

• Divide the batter between muffin cases in a muffin/cupcake tin.

• Sprinkle over oats to decorate, if desired.

• Bake in the oven for 20 minutes.

How long do these muffins keep for?

• Though these muffins do taste best when fresh, they keep well covered in the fridge for up to a few days. 
•  If you have just taken them out of the fridge of freezer, I'd recommend warming them up in an oven toaster if you have one.

Basic substitutions you can make to this recipe

• You can replace the olive oil with coconut oil or vegetable oil.
• You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well.
• If you can't find plant-based yogurt, you can substitute any type of plant-based milk, or use an equivalent amount of blended-up silken tofu.
• You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.
• You can replace the ground almonds with ground walnuts.
• For a nut-free version: replace the ground almonds with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds and use a nut-free plant-based yogurt.

Alternative vegetables you can use

• Be careful about which vegetables you use, as the cooking time needed can vary. Some vegetables are better added pre-cooked or tinned.
• You can swap out the carrot, zucchini (courgette) and bell pepper for equivalent amounts of each other, but most other vegetables are better added pre-cooked or tinned.
• For example, you could add some pre-cooked diced potato, sweet potato or pumpkin.
• Or tinned sweetcorn, diced tinned asparagus or diced tinned artichokes.
• Don't use frozen vegetables, as they will release too much excess water into the muffin batter.

Other things you can add

• Grated vegan cheese.
• Chopped walnuts.
• Sunflower seeds.
• Grated garlic.
• Finely chopped chives, parsley or basil.
• Chopped olives.
• Chopped sun-dried tomatoes.

More gluten-free vegan muffin recipes

• Carrot Muffins
• Blueberry Banana Bread Muffins
• Chocolate Muffins
• Apple Muffins
• Blueberry Muffins
• Chocolate Banana Muffins
• Banana Muffins
• Orange Muffins
• Lemon Muffins
• Chocolate Zucchini Muffins
• Gingerbread Muffins
• Orange Poppy Seed Muffins

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Gluten-Free Vegan Savoury Vegetable Muffins

These Gluten-Free Vegan Savoury Vegetable Muffins are seriously moist, perfectly dense and full of flavour! They're packed with tasty veggies, nutty oats and tangy yogurt.

5 from 1 vote

Print Pin Rate

Course: Bread, Breakfast, Side Dish, Snack

Cuisine: American

Keyword: gluten-free vegan muffins, savoury vegetable muffins, vegan savoury muffins, vegan vegetable muffins

Prep Time: 30 minutes minutes

20 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 muffins

Calories: 199kcal

Author: Rhian Williams

Ingredients

For the vegetables:

• ▢ 130 g (4.5 oz) carrot , peeled
• ▢ 200 g (7 oz) courgette , zucchini
• ▢ 130 g (4.5 oz) red bell pepper , cored and deseeded
• ▢ ¼ teaspoon salt

For the muffins:

• ▢ 60 g (¼ cup) olive oil (or sub coconut or vegetable oil)
• ▢ 250 ml (1 cup) unsweetened plain plant-based yogurt * (I used soy yogurt, but you can use any plant-based yogurt)
• ▢ 1 tablespoon apple cider vinegar ** (ensure gluten-free if necessary)
• ▢ 150 g (1 ¼ cup) ground almonds (almond meal) *** ***
• ▢ 75 g (¾ cup) rolled oats (ensure gluten-free if necessary)
• ▢ ¼ teaspoon salt to taste
• ▢ 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• ▢ 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
• ▢ ¼ teaspoon bicarbonate of soda (baking soda)

To decorate (optional):

• ▢ Rolled oats (ensure gluten-free if necessary)

Instructions

For the vegetables:

• Use a box grater to grate the carrot and courgette (zucchini), use a knife and chopping board to finely dice the red bell pepper into small pieces.
• Place the grated carrot and courgette and diced red pepper in a bowl.
• Add ¼ teaspoon of salt and mix well.
• Leave to sit for 10-15 minutes, until the vegetables have softened and lost quite a bit of water - the salt will extract water from the vegetables and soften them.
• Drain away all the water that has come out of the vegetables, and use both hands to squeeze out as much water as possible, then place in a large mixing bowl.

For the muffins:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).

• Add the olive oil into the same mixing bowl (the bowl you placed the vegetables inside), along with the yogurt, vinegar, ground almonds, oats and salt.
• Sift in the flour, baking powder and bicarbonate of soda.
• Mix well, adding a tiny splash of plant-based milk or water, if it’s looking too dry.
• Transfer the mixture between muffin cases in a muffin tin.
• Sprinkle over oats to decorate, if desired.
• Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
• Tastes best when fresh, but keeps covered in the fridge for up to a few days.

Notes

*You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well. If you can't find plant-based yogurt, you can substitute any type of plant-based milk, or use an equivalent amount of blended-up silken tofu.

**The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the muffins fluffy. If you don't want to use vinegar, replace with 2 tablespoons lemon juice instead.

***You can alternatively use almond flour.

• Be careful about which vegetables you use, as the cooking time needed can vary. Some vegetables are better added pre-cooked or tinned. 
• For example, you could add some pre-cooked diced potato, sweet potato or pumpkin, or tinned sweetcorn, diced tinned asparagus or diced tinned artichokes.
• Don't use frozen vegetables, as they will release too much excess water into the muffin batter.

Nutrition Facts

Gluten-Free Vegan Savoury Vegetable Muffins

Amount Per Serving

Calories 199 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Sodium 132mg6%

Potassium 141mg4%

Carbohydrates 19g6%

Fiber 4g16%

Sugar 3g3%

Protein 6g12%

Vitamin A 2182IU44%

Vitamin C 20mg24%

Calcium 78mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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