Savoury Vegan Muffins (Gluten Free)

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, 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 packed lunches, 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.

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.

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 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 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.

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.

FLAVOUR COMBINATIONS

• Mushroom & Thyme - perfectly savoury, works great with vegan cheese added.
• Sundried Tomato & Basil - the best summer flavour combo.
• Corn and Green Onions - mix it up by adding jalapeños too for extra spice!

STEP BY STEP

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 bowl, mix together melted oil, milk, flax/water and vinegar using a hand whisk.

3) Whisk in 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 muffin 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 muffins in an airtight container at room temperature. They'll keep like this for about 3 days.

FAQs

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4.98 from 87 votes

Savoury Vegan Muffins (gluten free)

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, snack or packed lunch.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Breakfast, Snack

Cuisine: American, gluten-free, healthy, vegan

Diet: Gluten Free, Vegan

Servings: 12 muffins

Calories per serving: 103kcal

Author: Elizabeth Emery

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.

Tried this recipe?Leave a rating above and mention @vancouverwithlove or tag #vancouverwithlove on Instagram!

Notes

Coconut oil - You can use any kind of heat-tolerant oil, but I like coconut because it has a creamy flavour that enhances this vegan muffin recipe. 

Dairy-free milk - Any kind of unsweetened milk works. But make sure it's at room temperature or it will make your coconut oil solidify.

Vinegar - I like to use apple cider vinegar here but feel free to use white vinegar if it's what you have.

Flour - My recommendation is to use Bob's All-Purpose Gluten Free Flour, 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.

Nutritional yeast - It isn't essential to use if you really aren't a fan of nutritional yeast. (If you aren't using it, sub in an extra 3 tablespoon flour.)

Use muffin liners - These muffins can stick if you put them straight into the tins, so it's best to use liners to ensure they come out cleanly.

Nutrition per serving

Calories: 103kcal | Carbohydrates: 9.6g | Protein: 3.5g | Fat: 6g | Saturated Fat: 4.7g | Sodium: 258mg | Potassium: 199mg | Fiber: 2.5g | Sugar: 1g | Calcium: 51mg | Iron: 1mg

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!

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