Savory Fresh Vegetable Muffins (Great with Soups!)

Tiny bits of vegetables give these muffins a delightful flavor and texture. Made with your favorite whole grain flour, these savory fresh vegetable muffins are especially good with pureed soups. They’re vegan, wholesome, and tasty!

These muffins are a great way to use up bits and pieces of vegetables you may have lingering in the produce drawer of the refrigerator. Choose from among: carrot, bell pepper, radish, daikon, cauliflower, peeled broccoli stem, and zucchini.

Use your favorite whole-grain flour to make these wholesome muffins. Spelt, light spelt, whole wheat, einkorn, or whole wheat pastry flour all work well, or a combination of these. Use a gluten-free flour blend if you’d like to make these GF (and skip the wheat germ or wheat bran).

Soups to accompany vegetable muffins

I especially like these muffins as an accompaniment with pureed soups feature one primary ingredient, but honestly, these work well with any cool-weather vegetable or bean soup. Here are a few soups with which these savory muffins make a good team:

• Vegan Cream of Leafy Greens Soup
• Vegan Cream of Asparagus Soup
• Vegan Cream of Cauliflower Soup
• Quick Coconut Green Pea Soup
• Carrot Ginger Soup with a Parsnip Variation

Of course, you can also skip the soup and simply enjoy these muffins with coffee or tea for breakfast or as a mid-afternoon snack.

Explore more …

• Tender Vegan Oat Muffins (Just Slightly Sweet)
• Vegan Muffin Recipes, Sweet and Savory

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Yield: 12

Savory Fresh Vegetable Muffins

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Tiny bits of fresh vegetables give these muffins a lovely savor and texture. Made with your favorite whole grain flour, these vegetable muffins are especially good with pureed soups.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 1 1/2 cups assorted fresh vegetables, cut into 1-inch chunks (choose from among carrot, bell pepper, radish, daikon, cauliflower, peeled broccoli stem, and zucchini)
• 2 scallions, cut into several sections
• 2 cups spelt, light spelt, whole wheat, einkorn, or whole wheat pastry flour
• 1/4 cup wheat germ or wheat bran (or just use an extra 1/4 cup of your flour of choice), plus more for topping
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup plain plant-based yogurt
• 2 tablespoons olive oil (extra-virgin if desired)
• 1 tablespoon maple syrup or agave nectar
• 1/4 cup plant-based milk, or as needed
• Pumpkin, sunflower, or poppy seeds for topping

Instructions

1. Preheat the oven to 350º F.
2. Place the vegetable chunks and scallion in a food processor. Pulse on and off until the vegetables are finely chopped (to about 1/4 inch pieces); take care not to over-process. Set aside. 
3. In a mixing bowl, combine the next 4 (dry) ingredients. Make a well in the center. Pour in the yogurt, oil, syrup, and plant-based milk. Stir until well combined, adding more plant-based milk as needed to make a smooth, slightly stiff batter. 
4. Divide the mixture among 12 foil or paper-lined muffin tins. Sprinkle the tops with a little extra wheat germ or wheat bran, if using, followed by the seeds of your choice.
5. Bake for 20 to 25 minutes, or until the tops are golden brown. Remove the muffins from the tins as soon as they are cool enough to handle, and cool them on a rack or a plate.

See lots more delectable plant-based breads and savory baked goods.