These vegan savoury muffins are absolutely delicious, almost pizza like! They make the perfect brunch, grab and go snack, or picnic addition.

With delicious sun-dried tomatoes, oregano and vegan cheese, these simple vegan savoury muffins are a must try!

These vegan savoury muffins are my weekly go to. I usually have the ingredients on hand to whip together these delicious snack. I just love the combination of flavours which just remind me of a pizza. 

This vegan savoury muffin recipe has got me hooked! It has all of my favourite pizza ingredients. Im loving making a batch of these at the start of the week, and snacking on them at work or with my mid-morning hot cup of tea.

What makes these simple healthy savory muffins so tasty then? A combination of things such as:

• Sun-dried Tomatoes
• Black Olives
• Green Onion
• Vegan Cheese
• Garlic Powder
• Sweetcorn
• Oregano
• Pumpkin seeds.

These savoury healthy muffins are so tasty and relatively easy to put together with no obscure ingredients.

• Tasty
• Flavoursome
• Moreish

How to eat these vegan savoury muffins?

I love to munch on at least 3 of them the just as they’ve been baked. Then I realise I will be super chuffed with myself if I save some for when I’m feeling peckish during the week. I do love when they are still a little warm and I can lather some vegan butter on these or a slick of tomato chutney.

They are especially great for my mid morning snack at work when I need something savoury and an energy boost, they are packed with chia and pumpkin seeds which gives it extra protein.

It’s sometimes easier to reach for sugary snacks like biscuits, that’s why I love being prepared with these tasty vegan breakfast muffins. Don’t get me wrong, I love a biscuit, but that is not going to sustain me for the rest of the morning in reality – I will just crave more.

They are great just as they are, equally you could heat them up and add a little vegan butter to them. 

These simple vegan savoury muffins make a great addition to a picnic too – in which you could even freeze a batch for future picnics and defrost them the night before. It would be so easy to impress your loved ones with these tasty vegan muffins. 

If you fancy these warm again the best way to reheat would be the microwave or the oven.

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Yield: 12

Savoury Vegan Muffins

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These vegan savoury muffins are absolutely delicious, almost pizza like! They make the perfect brunch, grab and go snack, or picnic addition. With delicious sun-dried tomatoes, oregano and vegan cheese, these simple vegan savoury muffins are a must try!

Prep Time 10 minutes

Cook Time 23 minutes

Additional Time 10 minutes

Total Time 43 minutes

Ingredients

Dry Ingredients

• 1/2 cup self-raising flour
• 1/2 cup whole wheat flour
• 1/2 cup rolled oats
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1 tbsp chia seeds
• 1/4 cup pumpkin seeds (+extra to top)

Wet Ingredients

• 1/2 cup plant milk
• 1/4 cup olive oil

Additions

• 1/4 cup sweetcorn
• 1/4 cup grated vegan cheese
• 1/4 cup chopped sun-dried tomatoes
• 2 chopped green onions
• 3 sliced cherry tomatoes (for topping)
• 1/4 sliced black olives (+extra for topping)

Instructions

1. Preheat oven to 190c/375f and line your muffin tray, if you dont have muffin cases, use a slick of oil
2. Add chia seeds to the milk and oil, stir and leave to one side (chia seeds will expand and become gelatinous)
3. Add all of the remaining dry ingredients together in a bowl, leave a few pumpkin seeds to one side for later to top the muffins
4. Now stir through the wet ingredients into the dry.
5. Fold in the addional ingredients (sundried tomatoes, olives, green onion, sweetcorn, vegan cheese)
6. Divide mixture between the muffin tins
7. Now top the muffins with sliced cherry tomatoes, finely sliced olives and a few pumpkin seeds each
8. Pop them in the oven to bake for approximately 23 minutes, or until they are cooked through
9. Leave to cool once removed from the oven to allow them to firm up for approximately 10 minutes (if you can wait that long)
10. Enjoy them on their own or smothered in vegan butter - so good!

Notes

1) These easy savoury muffins are a little soft when first removed from the oven, the freshness and fillings makes them come apart easily hence the tip to leave to cool and firm up (they are still equally as good like this!)

2) Once fully cooled, store in an airtight container and store in the fridge for ultimate freshness. Store for up to 5 days

3 These savoury vegan muffins are suitable for freezing for up to 3 months. Take out the night before to defrost thoroughly.

4) Make these wholewheat by subbing in a further 1/2 cup whole wheat flour in place of the self raising + 1 tsp apple cider vinegar (to help as a raising agent)

Recommended Products

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• 
  Del Monte Canned Fresh Cut Golden Sweet Whole Kernel Corn, 15.25-Ounce
• 
  Pearls 3.8 oz. Sliced Ripe Black Olives, 6-Cans
• 
  Jansal Valley Red Sundried Tomatoes, 1 Pound
• 
  Pompeian Robust Extra Virgin Olive Oil, First Cold Pressed, Full-Bodied Flavor, Perfect for Salad Dressings and Marinades, Naturally Gluten Free, Non-Allergenic, Non-GMO, 68 FL. OZ., Single Bottle
• 
  Terrasoul Superfoods Organic Pumpkin Seeds, 2 Lbs - Premium Quality | Fresh | Raw | Unsalted
• 
  Davis Baking Powder, 8.1 Ounce
• 
  Bob's Red Mill Organic Oats Rolled Regular, 16 Ounce
• 
  King Arthur Flour Self Rising Flour 5 Pound Bag
• 
  Bob's Red Mill Whole Wheat Flour - 5 lb (Pack of 1)
• 
  McCormick Classic Garlic Powder, Value Size, 8.75 oz
• 
  McCormick Mediterranean Style Oregano Leaves, 5 oz
• 
  Nutiva Organic Chia Seed, Black, 12 Ounce

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 119Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 225mgCarbohydrates: 14gFiber: 2gSugar: 1gProtein: 3g

this is an estimate

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