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Gluten-Free Vegan Savory Vegetable Muffins Recipe

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4.3 from 86 reviews

These Gluten-Free Vegan Savory Vegetable Muffins are moist, flavorful, and packed with nutritious grated zucchini and carrots. Easy to prepare and perfect for a healthy snack or light meal, these muffins are dairy-free, egg-free, and ideal for gluten-sensitive and vegan diets.

  • Total Time: 35-40 minutes
  • Yield: 12 muffins

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

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a muffin tin or line it with muffin cups to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, salt, dried oregano, and garlic powder. Stir until thoroughly mixed.
  3. Prepare Vegetables: Grate the zucchini and carrot using a grater. If the vegetables are very watery, gently squeeze them in a clean kitchen towel to remove excess moisture for a better muffin texture.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the almond milk, olive oil, and apple cider vinegar until fully blended.
  5. Mix Batter: Add the grated vegetables to the bowl with dry ingredients, then pour in the wet mixture. Gently stir the batter until just combined—avoid overmixing to keep muffins tender.
  6. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. If desired, sprinkle chopped fresh herbs, olives, or sun-dried tomatoes on top for extra flavor.
  7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm or at room temperature for a delicious snack or light meal.

Notes

  • You can substitute almond milk with any other plant-based milk such as soy, oat, or coconut milk.
  • If you prefer a less intense olive oil flavor, use a mild-flavored oil like avocado or sunflower oil.
  • Don’t overmix the batter to maintain a fluffy texture in the muffins.
  • To reduce moisture further, you can lightly sauté the grated vegetables before adding them to the batter.
  • These muffins freeze well; store in an airtight container for up to one month and reheat before serving.
  • For a spicier kick, add a pinch of chili flakes or cayenne pepper to the dry ingredients.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Vegan, Gluten-Free
  • Diet: Gluten Free, Vegan

Find it online: https://flavorhug.com/gluten-free-vegan-savory-vegetable-muffins-recipe/