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Gluten-Free Vegan Savory Vegetable Muffins

Nutritious and flavorful gluten-free vegan savory vegetable muffins, packed with vibrant vegetables, perfect for snacks or breakfast.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
Wet Ingredients
  • 1 cup almond milk (or any plant-based milk)
  • 0.25 cup olive oil
  • 1 tablespoon apple cider vinegar
Vegetables
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 cup grated carrot (about 1 medium carrot)
Optional Add-ins
  • to taste chopped fresh herbs (like parsley or basil) For added flavor
  • to taste olives or sun-dried tomatoes For added flavor

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin cups.
  2. In a large bowl, combine the gluten-free flour, baking powder, baking soda, salt, oregano, and garlic powder. Stir to mix thoroughly.
  3. In another bowl, grate the zucchini and carrot. If they are too watery, gently squeeze them in a kitchen towel to remove excess moisture.
  4. In a separate bowl, whisk together the almond milk, olive oil, and apple cider vinegar until combined.
  5. Add the grated vegetables to the dry ingredients, followed by the wet mixture. Stir until just combined; don’t overmix.
  6. Spoon the batter evenly into the muffin tin, filling each cup about ¾ full. If using herbs or olives, sprinkle them on top.
  7. Place in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature.

Notes

These muffins can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. To reheat, microwave for 20-30 seconds or warm in the oven at 350°F (175°C) for about 10 minutes.