Description
Deliciously moist and flavorful savory vegan muffins packed with grated courgette, fresh basil, sundried tomatoes, and optional vegan feta. Perfect as a snack, breakfast, or light lunch. These muffins are easy to make and use simple plant-based ingredients, resulting in a wholesome, aromatic treat with a satisfying savory twist.
Ingredients
Wet Ingredients
- 90 ml / 6 tbsp vegetable oil, plus extra for greasing
- 10 ml / 2 tsp lemon juice
- 320 ml / 1 1/3 cup soy milk (or any plant milk)
Dry Seasonings
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried oregano
- 1 tsp fine salt
- ½ tsp ground black pepper
Vegetables and Extras
- 240 g / packed 1½ cup grated courgette / zucchini (no need to squeeze moisture out)
- 20 g / 0.7 oz fresh basil leaves, chopped small
- 30 g / 1 oz sundried tomatoes, diced small
- 30 g / 1 oz diced vegan feta, optional
Dry Ingredients
- 250 g / 2 cups all-purpose flour or gluten-free flour mix
- ½ tsp baking soda
- 1 tsp baking powder
Instructions
- Preheat Oven and Prepare Tray: Heat the oven to 180° C / 355° F (160° C / 320° F if using fan). Grease a standard 12 muffin tray thoroughly with vegetable oil or vegan butter, as greasing works better than paper liners for these muffins.
- Mix Wet Ingredients: In a large mixing bowl, combine the vegetable oil, lemon juice, and plant milk. Whisk gently to blend.
- Add Seasonings and Vegetables: Stir in garlic powder, onion powder, dried oregano, salt, ground black pepper, grated courgette, chopped basil leaves, sundried tomatoes, and optional vegan feta. Reserve some sundried tomatoes and feta cubes for decorating the muffins before baking.
- Incorporate Flour and Leavening Agents: Add the flour, baking soda, and baking powder in two batches, folding gently after each addition until just combined. Avoid overmixing to keep muffins light.
- Fill Muffin Tray and Decorate: Evenly divide the batter into the 12 prepared muffin cups. Top the muffin batter with the reserved sundried tomatoes and vegan feta pieces for a decorative touch.
- Bake Muffins: Place the tray in the oven and bake for about 25-26 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Release Muffins: Remove the muffins from the oven and allow them to cool completely in the tray. To remove, run a butter knife around each muffin’s edges and lift carefully out of the tray to prevent breakage.
Notes
- Do not squeeze moisture from the grated courgette; it helps keep muffins moist.
- Greasing the muffin tray works better than using paper liners for these muffins.
- Optional vegan feta adds a nice cheesy texture, but you can omit it to keep the muffins fully plant-based without dairy alternatives.
- Use a gluten-free flour blend to make the muffins gluten-free if desired.
- Ensure muffins cool completely before removing from the tray to maintain structure.
- Prep Time: 10 minutes
- Cook Time: 26 minutes
- Category: Snacks
- Method: Baking
- Cuisine: Vegan
