Have you ever made savoury vegan muffins? If not, you need to! They're similar in taste and texture to sweet ones, but have a delicious savoury, almost cheesy taste (helped by adding nutritional yeast) and contain vegetables for extra nutrients.

They're great for so many reasons: as a quick savoury breakfast or snack. They even work well in packed lunches and are definitely kid-friendly!

But the reason I love these ones in particular? The fact that they're vegan AND gluten free (although you can totally make them with regular flour if you prefer).

These muffins don't lose out at all by being gluten free, in fact I think using a gluten free flour mix like Bob's Red Mill All-Purpose Baking Flour actually helps bring out their savoury flavour due to its containing chickpea flour (which is also high in protein, making these more filling). So give them a try and let me know how much you love them too!

WHAT YOU'LL NEED

Coconut oil - You can use any kind of heat-tolerant oil, but I like to use coconut because it has such a creamy, rich flavour that really enhances this vegan muffin recipe. Just make sure it's melted before you use it.

Dairy-free milk - Any kind of unsweetened milk works well here like almond, soy, oat etc. But make sure it's at room temperature or it will make your coconut oil solidify.

Ground flax - Used instead of egg in these eggless savoury muffins, ground flax is cheap to buy (most health food stores sell it) and a source of omega 3.

Vinegar - I like to use apple cider vinegar here but feel free to use white vinegar if it's what you have. it provides an acid for the baking soda to react with.

Flour - My top recommendation is to use Bob's All-Purpose Gluten Free Flour purely because I've tested it and I know it works, but most store-bought gluten free mixes should work too. If you want to be as unrefined as possible, you can make these savoury vegan muffins with oats blended into flour instead (which actually tastes really good - I tested it). However do note this will change the colour and texture of the muffins significantly, and they won't look as 'pretty'. (Also if you do this, be sure to add 2 tbsp extra of milk as oats absorb a lot of liquid.)

Baking powder & soda - To make the muffins rise!

Nutritional yeast - It isn't essential that you use this if you really aren't a fan of nutritional yeast, but it does give these vegan muffins a delicious savoury, cheesy taste that they won't otherwise have. I recommend it! (But if you aren't using it, just sub in an extra 3 tbsp flour instead.)

Vegetables - Feel free to customize the vegetables you use based on whatever you have at home/whatever you're craving. I've listed some possible flavour combinations below but get creative! For this recipe I've gone with red bell peppers and zucchini as I think they taste really good together.

Chives - I just love the oniony taste they bring to this savoury muffin recipe without being overpowering. Other herbs that would work well are basil, thyme, cilantro and oregano to name a few!

Vegan cheese - Totally optional, but like the nutritional yeast it creates a really lovely cheesy flavour in this recipe. A vegan cheddar works well here.

If you’ve tried this recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!