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5 from 23 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 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Snack
Cuisine: American, gluten-free, healthy, vegan
Diet: Gluten Free, Vegan
Servings: 12 muffins


  • 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)
  • 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)


  • 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 cook enough to eat.
  • Once completely cool, store remaining muffins in an airtight container at room temperature.


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 well here like almond, soy, oat etc. 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. it provides an acid for the baking soda to react with.
Flour - My recommendation is to use Bob's 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. However do note this will change the colour and texture of the muffins significantly. (Also if you do this, be sure to add 2 tablespoon extra of milk as oats absorb a lot of liquid.)
Nutritional yeast - It isn't essential to use if you really aren't a fan of nutritional yeast, but it does give these vegan muffins a delicious savoury taste. (If you aren't using it, sub in an extra 3 tablespoon flour.)
Vegetables - Customize the vegetables you use based on whatever you have. I've listed some possible flavour combinations above but get creative! For this recipe I've gone with red bell peppers and zucchini.
Chives - Add a great oniony taste. Other herbs that work well are basil, thyme, cilantro and oregano.
Vegan cheese - Totally optional, but like the nutritional yeast it creates a really lovely cheesy flavour in this recipe. A vegan cheddar works well.
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.