These savoury vegan muffins are easy to make and naturally gluten free. They can be eaten at any time of day but are great as a savoury breakfast on the go, healthy snack or packed lunch.
Have you ever made savoury vegan muffins? If not, you need to!
I'm a big fan of sweet oatmeals and waffles for breakfast, but savoury vegan breakfasts are something else entirely.
They're just so satisfying.
These muffins are similar in texture to the sweet variety, but have a delicious savoury, almost cheesy taste (helped by adding nutritional yeast).
They're great for so many reasons: they're a quick breakfast or snack, they work well in lunch boxes, and are even kid-friendly!
But the reason I love them?
The fact 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 like Bob's Red Mill All-Purpose Baking Flour actually helps bring out their savoury flavour due to its containing chickpea flour.
Incidentally, chickpea flour is also high in protein, making these more filling.
So give them a try and let me know how much you love them too!
WHY YOU SHOULD MAKE THESE SAVOURY VEGAN MUFFINS
Great at any time of day. As a make-ahead breakfast for as an easy packed lunch/snack. They're also really good served alongside soup as a hearty lunch.
Totally customizable. Use whatever vegetables and herbs you have on hand to customize to your own flavour preference.
Vegan AND gluten free. Yup, these muffins are both vegan and gluten free. And they still taste incredible.
Very easy to make. No crazy instructions here! Everything just goes into one bowl and gets mixed together.
Ingredients & Substitutions
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. I like unsweetened almond milk.
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 Red Mill All-Purpose Gluten Free Flour because I've tested it and I know it works, but most store-bought gluten free all purpose flour should work too.
If you want to be as unrefined as possible, you can make these savoury vegan muffins with oat flour or 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 tablespoon 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 tablespoon 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. You could substitute for finely chopped green onion.
Other fresh herbs that would work well are basil, parsley, thyme, cilantro and oregano to name a few! (Dried herbs also work well.)
Vegan cheese - Totally optional, but like the nutritional yeast it creates a really lovely cheesy flavour in this recipe. A vegan cheddar cheese works well here.
FLAVOUR COMBINATIONS
- Mushroom & Thyme - perfectly savoury, works great with vegan cheese added.
- Sun-dried Tomatoes & Basil - the best summer flavour combo.
- Corn and Green Onions - mix it up by adding jalapeños too for extra spice!
- (Vegan) cheese and fresh spinach - Spinach is a great way to add a little extra iron
How to make gluten free savoury muffins
1) Preheat your oven to 350°F/175°C. Line a 12-hole muffin tin with paper cases/muffin liners.
MIX
2) In a large mixing bowl, mix together wet ingredients (melted oil, milk, flax/water and vinegar) using a hand whisk.
3) Whisk in dry ingredients (flour, baking powder and soda, nutritional yeast and salt). Whisk until well combined and lump-free.
4) With a large metal spoon, stir in diced vegetables, chives and cheese (if using).
BAKE
5) Divide mixture evenly between 12-hole muffin tray, using paper liners.
6) Bake for 25 minutes, or until a toothpick comes out of the middle of a muffin almost clean.
7) Turn muffins onto a wire rack and allow to cool for 10 minutes or until cook enough to eat!
8) Once completely cool, store remaining muffins in an airtight container at room temperature.
EXPERT TIPS
Use muffin liners - These savoury vegan muffins can stick if you put them straight into the tins, so it's best to use liners/paper cases to ensure they come out cleanly.
Ensure milk is at room temperature - This is very important as otherwise your coconut oil will harden when it's whisked with the milk, and mixing will be a nightmare!
Customize your flavours - Get creative! There are endless variations you can create here, and you can completely change the flavour with the vegetables and herbs you use.
Check out my web story showing you how to make these healthy breakfast muffins.
HOW TO SERVE
Enjoy these healthy savoury muffins as they are for breakfast or as a snack.
Alternatively heat them in a toaster oven for a few minutes and spread with vegan butter, mashed avocado or hummus for extra protein.
They're also great as part of a vegan brunch spread, alongside my Banana & Strawberry Smoothie, Breakfast Parfaits and 3 Ingredient Pancakes.
HOW TO STORE
Store leftover vegan savoury muffins in an airtight container at room temperature. They'll keep like this for about 3 days.
FAQs
Of course! If you're not gluten sensitive then feel free to use regular or whole wheat flour if you wish.
Yes! Just pour all the mixture into a lined cake tin instead. You may need to bake it for a little longer.
Depending on what flour you use, your mix might already be quite high in protein (if it contains chickpea flour or another kind of bean flour).
If you want more protein, I suggest adding a scoop of your favourite unflavoured protein powder. Personally I like Omega Nutrition Pumpkin Protein Powder.
Feel free to experiment, but I can't guarantee the texture or outcome as all gluten free flour mixes are different. Many store-bought ones contain starches which help the mixture bind for example, whereas many homemade ones don't.
More gluten free breakfast recipes
Savoury Vegan Muffins (Gluten Free)
Ingredients
- ¼ cup melted coconut oil
- 1 cup unsweetened almond, oat or soy milk (at room temperature or oil will solidify)
- 2 tablespoon ground flax, mixed with 4 tablespoon water and set aside to thicken
- 2 teaspoon apple cider vinegar (or white vinegar)
- 2½ cups gluten free flour - I like Bob's Red Mill All Purpose Baking Flour (use regular flour if gluten isn't an issue for you)
- 2 teaspoon baking powder
- ½ teaspoon baking soda (bicarbonate of soda)
- 3 tablespoon nutritional yeast
- ¾ teaspoon salt
- 1 cup diced mixed vegetables (I like using red bell pepper and zucchini)
- 3 tablespoon chopped chives
- ½ cup grated vegan cheese (optional)
Instructions
- Preheat your oven to 350°F/175°C. Line a 12-hole muffin tin with paper cases/muffin liners.
- In a large bowl, mix together melted oil, milk, flax/water and vinegar using a hand whisk.
- Whisk in flour, baking powder and soda, nutritional yeast and salt. Whisk until well combined and lump-free.
- With a large metal spoon, stir in diced vegetables, chives and cheese (if using).
- Divide mixture evenly between 12 muffin liners.
- Bake for 25 minutes, or until a toothpick comes out of the middle of a muffin almost clean.
- Turn muffins onto a wire rack and allow to cool for 10 minutes or until cool enough to eat.
- Once completely cool, store remaining muffins in an airtight container at room temperature.
Notes
Nutritional information per serving
If you’ve tried these easy gluten free savory muffins, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
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Jill
Such a great recipe for vegan savory muffins! Made broccoli and vegan cheese for mine!
Elizabeth
Thanks so much! And that combination is a brilliant idea Jill. I'll have to try it!
Nora
This muffin recipe sounds amazing! Will definitely make them this weekend! Can't wait! Thanks for the idea!
Elizabeth
Thanks so much Nora - so glad you're going to try them!
Jan
these are perfect. My work takes me on the road everyday, so having a snack like this where I can pull it out and eat in between meetings is perfect. thanks!
Elizabeth
I'm so glad Jan! Yes I'm with you, snacks when on the road are SO important, and savoury ones can be hard to find. 🙂
Addie
These were so fun to make! I loved them as a side dish for dinner.
Elizabeth
Oh I'm so happy to hear that Addie! That's a great idea making them as a side. 🙂
Ramona
Love these muffins - I am very much a savoury person and these muffins were absolutely spot on.
Elizabeth
I'm so glad Ramona! I'm with you - I love sweet but there aren't enough savoury treats in the world.
Amy Liu Dong
These are pretty muffins!
I made it and it is so easy and delicious!
Elizabeth
Oh thanks so much Amy!
andrea
love the addition of veggies in these muffins! perfect for a veggie-loaded snack to munch on throughout the day!
Elizabeth
I love that too Andrea. Can't have too many veggies, especially when it's mixed with a protein rich snack!
Nicole NK
As someone with celiac disease, these muffins were a huge win! Delicious!
Elizabeth
I'm so glad Nicole. Makes me so happy to hear!
Nancy
Salty sweet muffins are perfect for breakfast. I love this vegan version that doesn’t involve ham or eggs
Elizabeth
Thank you Nancy - I know, those are hard to find!
Alex
The four star result may have been my fault. I may have added too much flour since I didn’t flatten the tops of the cups. I also did not add the vegan cheese. It ended up with a very dough like mixture and very dry scone like muffins. I added butter on top to moisten them up, but next time I will probably add the 1/2 cup of flour gradually until it seems like the right consistency for moist muffins and even add a bit more oil. I will also try it with the vegan cheese.
Elizabeth
Thanks for the feedback Alex! Which kind of flour did you use? I'm curious as to whether that would have made the difference. 🙂
Tina
I had the same issue. Very dry muffins and did not rise. Followed recipe exactly including using recommended flour.
Karen
I had the same issue as Elizabeth and Tina. there seemed to be way too much flour. they were at total fail. I used White Wings plain flour.
Elizabeth
So sorry to hear that. Thanks for the feedback - I'll revisit this recipe and re-test again. They worked great when I last made them!