Description
This easy savory breakfast muffin recipe is loaded with veggies, spices, and cheese. They’re so tasty and easy for a busy week.
Ingredients
2 eggs
1 cup vegan buttermilk – see notes
2 ¼ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp black pepper
¾ tsp garlic powder
1/3 cup vegan butter (melted)
1 cup zucchini (grated)
½ jalapeño (finely diced)
1 ¼ cup vegan cheddar cheese (grated)
+ extra vegan cheddar cheese for topping
Instructions
Preheat the oven to 375F.
Prepare a muffin tray by generously greasing the inside cavities with non-stick spray, melted butter, or oil.
Melt the butter in a small bowl and set it to the side to completely cool.
In a medium-sized bowl combine the all-purpose flour, baking powder, baking soda, salt, black pepper, and garlic powder.
In a large bowl, add the buttermilk, eggs, and melted butter.
Whisk until combined. The mixture will look odd and lumpy because of the cooled melted butter, but don’t panic! This weird consistency from the butter is what is providing us with a moist + light muffin with a buttery texture.
Add the dry ingredients into the bowl and mix until almost completely combined.
Fold in the zucchini, jalapeno, and cheddar cheese.
Scoop the batter evenly into 12 muffins.
Bake for 20 minutes, until golden on top.
Remove from the pans immediately and onto a wire rack to cool. If the muffins stick a little bit, use a small knife to help release.
Serve on its own, with butter, or however, you would like! Enjoy!!
Notes
Use Bob’s Red Mill 1:1 Gluten-Free Flour Blend to make this gluten-free.
Vegan Buttermilk: 1 cup plant-based milk and add 1 tbsp of lemon juice or apple cider vinegar to it. Stir till combined and set for 5 minutes. It will curdle.
Customize your muffins and add any spices, vegetables, cheeses, etc. that you would like! Make sure to stir these types of ingredients in after blending (except spices).
Store muffins at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve.
Nutrition
- Serving Size: 12
- Calories: 174
- Sugar: 1.3g
- Sodium: 312.9mg
- Fat: 7.1g
- Saturated Fat: 2.8g
- Unsaturated Fat: 1.1g
- Trans Fat: 0g
- Carbohydrates: 22.8g
- Fiber: 1.2g
- Protein: 4.3g
- Cholesterol: 33.2mg
Keywords: healthy, egg, easy, best
These are incredible- delicious, flavourful, fluffy and so easy to make. The recipe was so easy to follow too. They’ll be in regular rotation at my house!
★★★★★
thank you so much hun
Totally delicious, eaten breakfast lunch, and dinner! I could eat them all myself!! So vegan cheesy!!!
★★★★★
YUM! I would do the same 🙂 enjoy!!
These are the best savory muffins I’ve ever made!! You make it so simple and easy for me to cook delicious things!!
★★★★★
I’m happy I can provide that to you!! 🙂
Just made these and added chives. Went down like a treat! Super easy to make, totally recommend!
★★★★★
they are so good!
I made these this morning for a lady’s brunch. Very easy to make and tasted so delicious!
★★★★★
thank you so much, sarah!
I’ve tried several of your recipes this far and yesterday was my first time trying this recipe of the savory muffins. SO GOOD!
★★★★★
I am so glad you loved these, Anita!