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Savoury Vegan Muffins

Delicious, melt-in-the-mouth savoury vegan muffins with a crunchy topping.
Course Breakfast, Snack
Cuisine Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Servings 10
Calories 200kcal


  • 2 tbsp ground flaxseed
  • 120 g wholemeal flour
  • 240 g plain flour
  • 2,5 tsp baking powder
  • 1 tsp salt
  • ¼ tsp ground pepper
  • A pinch garlic powder
  • tbsp dried chives
  • 1 tsp dried thyme
  • 1 tsp paprika powder
  • tbsp olive oil
  • 220 ml almond milk or other UNSWEETENED plant milk
  • 80 g vegan cheese
  • 130 g zucchini should equal about 1 small zucchini
  • 2 tbsp pumpkin seeds topping


  • Make a flax egg by combining ground flaxseed and boiling hot water (6 tbsp). Stir well until no lumps remain and set aside for 10 minutes.
  • In the meantime, sift all your dry ingredients (flour, baking powder, salt, pepper, garlic, chives, thyme and paprika) into a medium sized bowl. Stir well. 
  • Grate a courgette / zucchini. Set aside.
  • In a different bowl, combine your wet ingredients – oil, almond milk and flaxseed egg. Then take the grated zucchini and squeeze out all the water from your zucchini over your wet mixture. Stir well.
  • Add your wet mixture to your dry mixture. Mix well with a silicone spatula until fully combined. When fully mixed, stir in the cheese and your grated zucchini.
  • Grease the muffin tin with plenty of oil and spread the oil all over your moulds with a brush. Then fill the moulds with your mixture (with a spoon) and top with pumpkin seeds. 
  • Bake at 180°C/356°F (fan oven setting) for 30-35 minutes.


Calories: 200kcal | Carbohydrates: 31g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 345mg | Potassium: 246mg | Fiber: 3g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 2mg