• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Curated Life Studio

Nourishing Plant Based Recipes

  • Home
  • Recipes
  • Journal
  • About
    • Contact

June 20, 2019 By Kylie - Curated Life Studio 89 Comments

Fluffy Carrot and Zucchini Vegan Savoury Muffins

These Carrot and Zucchini Vegan Savoury Muffins are proof that you can create fluffy muffins that are completely eggless! Perfect for fussy eaters, lunch boxes or served with your favourite soup!

Proof that you can create yummy Vegan Savoury Muffins that are egg free and dairy free! Perfect for fussy eaters, lunch box meals or with your favourite soup!

#egg-free #muffins #dairy-free #vegan #savoury #zucchini #healthy #recipe
Jump to Recipe

Did you parents ever make you eat something disgusting when you were younger?

Mine didn’t, or not that I can remember. What I do remember is a specific drink my grandma made my brother and I drink. My grandparent’s office was filled with books on nutrition and various jars filled with fragrant dried herbs. I liked the room. It was interesting and smelled of wet earth. Their interest in health meant they frequently followed various health-fads.  But, it was a specific juice-craze that I feel victim.

My grandmother plucked handfuls of dill from the garden outside the kitchen window.  Throwing it into a blender she created a thick concoction. She would place the lumpy green drink in front of me. For health, “egészségért!” she exclaimed in Hungarian enthusiastically. As a child, I ate everything on my plate and rarely threw tantrums. This occasion was the exception.

Although I have recovered from the ordeal, smelling fresh dill gives me mixed emotions. I have waves of fear as if somebody is going to force me to drink a thick and poorly-blended dill smoothie. On the other-hand, it reminds me of my grandma, and I can’t help but smile.

When I first began developing these Veggie Egg Free Savoury Muffins, there was something specific missing from the recipe. At times I tried parsley and oregano, but I found that dill added a complexity in flavour the muffins needed.

The fragrant herb pairs with the muffins perfectly, so much so that without it, the savoury muffins wouldn’t quite be the same.

In the end, no force feeding is required, I quite easily devour the entire plate. 😉 

In fact (true story) while photographing these images I became so hungry I ate a few of the muffins so I had to photoshop the same muffin a few times. Can you tell? 

Proof that you can create yummy Vegan Savoury Muffins that are egg free and dairy free! Perfect for fussy eaters, lunch box meals or with your favourite soup!

#egg-free #muffins #dairy-free #vegan #savoury #zucchini #healthy #recipe

VEGGIE MUFFIN TIPS:

CAN SAVOURY MUFFINS BE FROZEN? Yes, they are delightful when defrosted and re-warmed in the oven! I suggest you omit the pumpkin seeds from this recipe however as they can become a little soggy when thawed. 

HOW TO STORE SAVOURY MUFFINS? Although the muffins can safely be left on the counter in an air-tight container, to practice consistent food-safety and hygiene I recommend that they are stored in the fridge.  

HOW TO MAKE SAVOURY MUFFINS WITHOUT EGGS? Egg free alternatives to baking usually include lots of oil or applause. A fail-proof alternative to egg-free muffins is by replacing the eggs with baking-soda and apple cider vinegar. Previously I mixed the baking-soda and apple cider vinegar separately and then added it to the muffin batter. The recipe works perfectly however when these ingredients are incorporated in to the same bowl with the other ingredients. 

CREATE DAIRY FREE MUFFINS with almond milk, coconut or soy milk as an easy vegan variation. Replace the cheese with a vegan equivalent or remove completely.

EXPERIMENT WITH THE FLAVOURS! Instead of Zucchini & Carrot, why not mix it up a bit and try roast pumpkin, sundried tomatoes or even Caramelised Onion and Pea Muffins? 

 

Proof that you can create yummy Vegan Savoury Muffins that are egg free and dairy free! Perfect for fussy eaters, lunch box meals or with your favourite soup!

#egg-free #muffins #dairy-free #vegan #savoury #zucchini #healthy #recipe
Proof that you can create yummy Vegan Savoury Muffins that are egg free and dairy free! Perfect for fussy eaters, lunch box meals or with your favourite soup!

#egg-free #muffins #dairy-free #vegan #savoury #zucchini #healthy #recipe
Proof that you can create yummy Vegan Savoury Muffins that are egg free and dairy free! Perfect for fussy eaters, lunch box meals or with your favourite soup!

#egg-free #muffins #dairy-free #vegan #savoury #zucchini #healthy #recipe

Egg-free Zucchini and Carrot Muffins

These Eggless Vegetarian Savoury Muffins are proof that you can create yummy savoury muffins that are egg free! Perfect for fussy eaters, lunch boxes or with your favourite soup!
4.85 from 58 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 5 minutes
Total Time: 35 minutes
Servings: 12 muffins

Ingredients:

  • 2 cups plain flour sifted
  • 1 tsp baking soda
  • 3 tsp baking powder
  • 2 tsp sugar (optional)
  • 1 tsp sea salt
  • 1 cup soy milk
  • ½ cup sunflower oil
  • 1 tbsp organic apple cider vinegar
  • 1 medium sized zucchini (courgette) grated and liquid squeezed out
  • 2 small carrots grated
  • ½ cup grated cheddar cheese
  • 1 generous handful of fresh dill finely chopped
  • handful sunflower or pumpkin seeds

Equipment:

  • Large mixing bowl
  • Wooden Spoon
  • Measuring cups and spoons
  • Grater
  • 12 cup capacity muffin tray
  • Muffin cups or baking paper

Instructions:

  • Preheat the oven to 200° Celsius.
  • In a large mixing bowl, add the plain flour, baking soda, baking powder, sugar and sea salt. Stir and combine the dry ingredients together.  
  • Make a small well in the dry ingredients, and add the soy milk, sunflower oil, and apple cider vinegar. Stir until all the ingredients are well combined and sticky in texture. Fold through the zucchini, carrots, grated cheese and dill.
  • Divide the muffin mixture evenly across the muffin tray cups and sprinkle each muffin with either sunflower or pumpkin seeds. Bake for 20 minutes, or until a skewer can be inserted into the centre of a muffin and be removed without any residue.
  • One finished, remove the muffin tray from the oven and allow to cool for 5 minutes before transferring the muffins to a cooling rack. Bon Appétite! 🙂

Notes:

Nutrition: The information shown is an estimate provided by an online nutrition calculator. Although Curated Life Studio attempts to provide accurate nutritional information, these figures should be considered as estimates and do not replace or substitute a professional nutritionist’s advice.  

Nutrition:

Nutrition Facts
Egg-free Zucchini and Carrot Muffins
Amount Per Serving
Calories 213 Calories from Fat 113
% Daily Value*
Fat 12.6g19%
Saturated Fat 2.2g14%
Cholesterol 5mg2%
Sodium 310mg13%
Potassium 278mg8%
Carbohydrates 20.6g7%
Fiber 1.3g5%
Sugar 2.4g3%
Protein 5g10%
Calcium 80mg8%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure:

Equipment: This recipe may contain links to products and equipment that I use and love myself. The links may contain affiliate links, meaning if you click the link and make a purchase, I may receive a small commission, at no additional cost to you.

Nutrition: The information shown is an estimate provided by an online nutrition calculator and does not include any other condiments or garnishes. Although Curated Life Studio attempts to provide accurate nutritional information, these figures should be considered as estimates and do not replace or substitute a professional nutritionist’s advice.

Loved This Recipe?

It would make my day if you left a comment below, or shared this post with your friends and family!

Email Pin Share Tweet

 

HAVE YOU PREPARED THIS RECIPE? 

Let me know in the comments section below or by tagging #CuratedLifeKitchen on Instagram 🙂


Carrot and Zucchini Egg-Free Savoury Muffins v.02 – June 2019

Egg-Free Zucchini and Carrot Muffins v.01 – April 2017


Kylie - Curated Life Studio

Hey There, I’m Kylie. My passion is plant-based recipes and I want to help you create something gorgeous!

I believe in taking a slow approach to food – to eat locally, seasonally and consciously.

When I’m not taking photos, you can find me wandering the coastal paths of South-East Australia.

Filed Under: 30 minutes, Autumn, Breakfast, Egg Free, Favourite, Meals, Spring, Summer, Vegetarian, Whole Grains, Winter

Reader Interactions

Comments

  1. AK says

    April 17, 2017 at 2:33 pm

    I’m drooling at the sight of your Egg-free Zucchini & Carrot muffins!

    It’s so nice to know that with this simple recipe you can make muffins without eggs, healthy and yet so yummy! I will try this and share it with you. Thanks for the recipe! Keep it up!

    Reply
    • Kylie (Author) says

      June 10, 2017 at 8:07 am

      I’m so glad you enjoyed the recipe, I would love to hear how they turned out! 🙂

      Reply
  2. Ariel says

    April 18, 2017 at 2:58 am

    Oh wow! I couldn’t help but really stare at your page in awe.

    I really don’t have any talent in baking but it’s my dream to learn, you have inspired me.

    They must be very special muffins because this is the first time I have seen or heard about this kind of recipe. I also like the sunflower seeds on top! It looks very enticing and it has made me crave a plate of some!

    Your photos are really beautiful, like images that you see in an international magazine. Thank you so much for sharing!

    Reply
    • Kylie (Author) says

      June 10, 2017 at 8:08 am

      Oh Wow! Thank you so much for your thoughtful comment, Ariel! You have made my day!

      I hope you try the recipe, perhaps they will taste as yummy as they look? 🙂

      Reply
  3. Nathalie says

    April 18, 2017 at 7:09 am

    I have tried baking an eggless chocolate cupcake recipe before and to my surprise, they actually turned out very nice and moist. I guess it depends on the recipe?

    I would say I’d love to try your recipe here, but to be honest, I don’t eat veggies and/or anything fresh and green, and this is vegetarian fare, so.. can I do this without the zucchini, carrots and dill anyway? 😀

    Reply
    • Kylie (Author) says

      June 10, 2017 at 8:09 am

      Of course you can try them without the zucchini, carrots and dill! What about corn and bacon? I think that would make a tasty alternative!

      Reply
      • Joy Stacey says

        October 8, 2019 at 10:25 am

        Would this work without apple cider vinegar? As I don’t have any in my cupboard :/

        Reply
        • Kylie (Author) says

          October 8, 2019 at 11:03 am

          Hey Joy, I personally haven’t tried it with another substitute. You could try with lemon juice or another distilled vinegar?

          I would love to hear how it turns out! 😊

          Reply
    • Emma says

      May 19, 2020 at 12:13 pm

      Hi, I have tried this recipe and followed all your tips, but it keeps coming out sticky inside. I always ensure to squeeze as much fluid out of the zucchini and carrot at possible. How can I get them fluffy? …it tastes nice, but the texture isn’t great.

      Reply
      • Kylie - Curated Life Studio says

        May 22, 2020 at 1:51 am

        It can always be disappointing when a recipe doesn’t turn out how you expected, I’m so sorry these didn’t turn out for you.

        It’s not feedback I’ve received in the past or that I’ve experienced. I know that sticky texture can be a common problem with many zucchini recipes due to the water content of the zucchini. You could try wrapping the shredded zucchini in paper towel and squeezing, you’d be surprised how much water they hold. Alternatively, you could try cooking the muffins a little longer at a lower temperature.

        Please let me know how you go and good luck! 🙂

        Reply
        • Angela says

          December 9, 2020 at 6:40 am

          Tried these out for my 11 month old who is allergic to dairy and egg (amongst other things!) and he loves them! I replaced the cheddar cheese with a vegan cheddar, and left the seeds out cause of the choking hazard, but otherwise followed the recipe exactly.

          I had the same issue with crunchy outside and sticky inside. I don’t think I squeezed the zucchini enough but the little man didn’t seem too phased. I will try squeezing more water out of the zucchini and cooking at a lower temperature for longer time next time.
          Thanks for the recipe!

          Reply
          • Kylie - Curated Life Studio says

            April 7, 2021 at 6:01 am

            I’m so glad your son loved these Angela, you’ve made my day! Great idea to remove the seeds.

            Yes, baking with zucchini can be tricky because of the liquid. Please let me know how the lower temperature/longer cooking time works out? 🙂

  4. Maria says

    April 18, 2017 at 12:16 pm

    I know someone who will truly love this, my mum! She loves to cook and read recipes that may, or may not, be enjoyed by me.

    Lately, I have been a fan of carrot cake or cupcakes. When I saw the title, it enticed me to prepare these when I’m reunited with our oven.

    Another thing, I love the photos and the blog in general. It’s so clean! <3

    Reply
  5. Jennie says

    April 18, 2017 at 3:13 pm

    I love everything about this post. The recipe, the presentation, the photography, the overall layout I love how you used regular baking sheets as muffin liners (seems like a new baking trend now) and I love how you combined 2 of the healthiest veggies in one perfectly baked (and formed) muffin.

    My daughter would love this! And by the look of it, I know I would enjoy baking it and eating it with her too. I’m definitely bookmarking this page and I’m following you already.

    Reply
  6. Cykaniki says

    April 18, 2017 at 5:20 pm

    Just like you, my mother forced me to drink herbal medicine.

    I ended up crying because I can’t handle the smell. But later on, as we grow and mature we realise how important it is. We now focus on what it could bring instead of the awful smell.

    Great recipe!

    Reply
  7. Aica Batoon says

    April 18, 2017 at 5:52 pm

    I’m not really a fan of zucchini and carrots but this recipe looks like it’s really worth the try! It looks so delicious. I can’t wait to tell my mother about it. I’ve been wanting to bake recently. 🙂 Thank you for sharing!

    Reply
  8. Swayam says

    April 19, 2017 at 7:44 am

    My mum used to prepare something horrible at times. She used to slow cook “brinjal”. I don’t like brinjal at all because of its wicked shape. Everybody except me in the family liked eating it.

    I hope you become successful as a not-so-small-business owner. May your business grow large and also may you keep living your life luxuriously.

    Reply
    • Kylie - Curated Life Studio says

      January 4, 2021 at 6:40 am

      Wow, thanks so much for your wishes Swayam! I hope you don’t need to eat brinjal anymore. x

      Reply
    • Aleks says

      March 9, 2022 at 8:06 am

      These turned out great! I used wholewheat flour and regular whole milk and they still turned out nice and fluffy. I sprinkled the salt on the grated carrot and zucchini a half hour before making, then squeezed all the water out before adding the veggies to the batter – no soggy muffins here!

      Reply
  9. Zwitsy says

    April 19, 2017 at 6:36 pm

    I like carrots but if my mom fed them to me like this, I would have loved them! As for zucchini, I am not sure if I ever had tasted it.

    I am only hearing about zucchini online so chances are that I haven’t yet.

    But, going back to the muffins, it sure looks delicious!

    I wonder what could be a perfect alternative for the zucchini if ever I don’t find it here?

    Reply
    • Kylie - Curated Life Studio says

      January 4, 2021 at 6:41 am

      Thanks Zwitsy, I’m sure any vegetable you have would make a great substitute. You could try some peas, corn or even capsicum?

      Happy Baking and good luck!

      Reply
  10. Angelie says

    April 19, 2017 at 9:27 pm

    I am sorry that this question is not related to the post, I’m not a fan of zucchini. My question is about the camera you use and how you edit your photos? I love your shots! They look so clean and vibrant 🙂

    Reply
    • Kylie - Curated Life Studio says

      January 4, 2021 at 6:43 am

      Wow! Thanks so much Angelie, you’ve made my day!

      I use the Canon 5D Mark IV, 24-70mm lens and edit my images in Adobe Lightroom and Photoshop – please remember though, it’s not just the equipment. I could get similar results with an entry level camera / kit lens. It’s just practice, practice and practice.

      Please reach out if you have any more questions! 🙂

      Reply
  11. generosepomelo says

    April 19, 2017 at 9:44 pm

    I love your photos, what camera did you use? (sorry I’m more into photography than baking!)

    Just by looking at the photos it makes me drool, though I’m not really into zucchini and carrot muffins at all. None the less, I love the styling!

    Reply
    • Kylie - Curated Life Studio says

      January 4, 2021 at 6:44 am

      I use the Canon 5D Mark IV, 24-70mm lens and edit my images in Adobe Lightroom and Photoshop – please remember though, it’s not just the equipment. I could get similar results with an entry level camera / kit lens. It’s just practice, practice and practice.

      Please reach out if you have any more questions! 🙂

      Reply
  12. Clarice says

    September 7, 2017 at 3:35 am

    This post made me smile. I was trying to think about all the disgusting things my parents asked me to drink. It is horrifying but I think I was so strong-willed that I never gave in to them. My mom told me that I would bite them instead if they force me to drink something I do not want.

    BTW, your photos are stunning!

    Reply
  13. Berlin says

    December 20, 2017 at 7:56 am

    I love carrot muffins. We’ve baked a few carrot muffins before. I have never tried it with zucchini though and it’s something I would love to try after seeing your recipe here!

    We’ve tried to bake a muffin before without egg and it pretty turned out beautiful and yummy. In fact, it was prettier and tasted better than with the egg one!

    Reply
    • Kylie - Curated Life Studio says

      May 22, 2020 at 2:03 am

      Wow, I’m so pleased to hear that you’ve enjoyed egg-free muffins in the past! I would love to hear how the recipe turns out with the zucchini!

      Reply
  14. Chantelle says

    May 7, 2018 at 1:11 am

    Just made these, oh my gosh they are delicious!!! I will be making another batch this afternoon because i dont think they will last long. My 1yr old loves them also!

    Reply
    • Kylie (Author) says

      May 9, 2018 at 12:34 am

      I’m so happy to hear that you and your 1-year-old love this recipe Chantelle!

      If you have any requests, feel free to get in touch! 🙂

      Reply
  15. Angela says

    June 18, 2018 at 9:42 pm

    I just tried substituting vegetable oil for cows milk as that’s what I had on hand. My daughter is allergic to eggs and starts a new daycare soon, so I’m experimenting with recipes to sub an egg-free version of baked goods the daycare serves.

    Quick questions – how much oil? It says half, so I guessed half cup? Also, when do you mix in the vinegar and baking soda? I almost forgot and tossed it in just at the end. Thanks!

    Reply
    • Kylie (Author) says

      June 22, 2018 at 8:49 am

      Thank you so much for your comment Angela! I’m sorry for the delayed comment, I was in Shanghai.

      Thank you so much for picking up on the error, the quantity of the oil has been fixed! The vegetable oil helps the texture of the muffins, I would love to hear, how did your variation turn out?

      The vinegar and baking soda is the first step in the instructions! Happy baking and good luck!

      Reply
  16. Sam says

    August 1, 2018 at 5:02 pm

    Hi I’m currently baking these and discovering they are still wet in the middle after 35 mins but very dark on top. Do you think I’ve used too much mix?

    Reply
    • Kylie (Author) says

      August 1, 2018 at 9:58 pm

      Hi Sam, Gosh! I’m sorry that you’re muffins aren’t turning out, did you adjust any of the ingredients or amounts?

      There could be a few reasons, the first being the type or quality of the oil used as certain qualities of oil have different smoking points.

      I think the more likely reason is your oven. Has it recently been temperature calibrated? Are you using Celsius as opposed to Fahrenheit? Try reducing the temperature and cook for an additional 15 – 20 minutes. Then test the centre with a toothpick.

      Good luck and please let me know how they turn out! ?

      Reply
  17. Conall Mayhew says

    September 11, 2018 at 7:14 am

    Hi, these sound great and I’d love to try, but I just had a few questions first. How long would these last in the fridge? And if I were to make a batch, freeze some and then defrost/toast in the oven later, would they still turn out okay?

    I’m looking for a cheapish egg free snack/quick lunch time food I can make in bulk, and these look really good!! Thanks 🙂

    Reply
    • Kylie (Author) says

      September 12, 2018 at 10:41 am

      Hi Conall, Thanks for stopping by – it always makes my day to receive comments like this! 🙂

      I would aim to eat them within 3-4 days of being baked – that’s normally the longest that they last in our fridge anyway! 😉

      I haven’t tried to bake/freeze the muffins in batches but I don’t really see why it wouldn’t work if you defrosted and toasted them afterwards. I’m about to prepare a variation of this recipe over the weekend so I’ll do a few tests and let you know.

      Happy Baking! I hope you enjoy the recipe, I would love to hear how they turn out! 🙂

      Reply
  18. Renee Emery says

    October 10, 2018 at 2:04 am

    I just made a batch of these as a snack option for my bub who has an egg allergy – super easy to make, these are delicious! Thank you for the recipe – this will now be on a steady rotation in our house!!

    Reply
    • Kylie (Author) says

      October 10, 2018 at 10:34 pm

      I’m so glad you enjoyed the recipe Renee! I have a few variations coming soon too!

      Reply
  19. Sarah says

    January 20, 2019 at 3:58 am

    Hi! Just wondering if Cows milk could be used instead of Soy? We dont often have soy milk in the house but I’d love to make this a regular snack to bake for the kids, especially for my son who has an egg intolerance.
    Many thanks

    Reply
    • Kylie (Author) says

      January 23, 2019 at 9:17 am

      Hi Sarah, yes I don’t see any challenges with adding regular milk.

      Soy milk can be thicker than regular milk so I would suggest adding it gradually and stirring the muffin mixture to make sure it’s an even consistency. I would love to hear how they turn out!

      Reply
  20. Poppy says

    June 10, 2019 at 6:47 am

    My 5 year old absolutely loves these! Thank you so much for sharing!

    Reply
    • Kylie - Curated Life Studio says

      May 22, 2020 at 2:00 am

      Wow! Receiving feedback like this makes my day, I’m so glad that your child loved these muffins!

      Reply
  21. Emily says

    July 1, 2019 at 12:46 am

    This is the best veggie muffin recipe I have found. I just used self raising flour and put in a few extra veggies (so my toddler will get more in his diet! We both LOVED them. This is a keeper!

    Reply
    • Kylie (Author) says

      July 7, 2019 at 6:56 am

      Wow! Thank you so much for your feedback Emily, you’ve made my day! 🙂 Let me know if you come up with any interesting variations!

      Reply
  22. Lauren says

    July 28, 2019 at 3:04 am

    These look delicious!
    Can you omit the cheese as my son has a dairy allergy? Was thinking of trying nutritional yeast instead to add that cheesy flavour

    Reply
    • Kylie (Author) says

      July 30, 2019 at 6:49 am

      Hey Lauren, thanks so much for your question!

      I haven’t tried this recipe without the cheese to be able to comment with absolute certainty. In saying that, the cheese doesn’t act as a binding agent so I can’t see what the harm would be by adding in a teaspoon of nutritional yeast as a substitute to the cheese. You could also try vegan cheese as an alternative?

      Please stop by again, I would love to hear how they turn out! 😊

      Reply
      • Lynne says

        January 11, 2020 at 5:56 am

        Hey, I just made these with soy cheese instead of regular cheese to make them vegan. Turned out really well. Nutritional yeast also worked well for that nutty cheese flavour.

        I also froze them and defrosted and toasted them.Yum!

        Reply
        • Kylie (Author) says

          January 12, 2020 at 9:07 am

          Hi Lynne, Thanks so much for touching in! You have no idea how thrilled I am to hear that the vegan variations worked out, I totally love the ideas! I’ll have to try the nutritional yeast the next time I prepare this! 🙂 x

          Reply
  23. Marta Helga Levay says

    November 22, 2019 at 8:33 pm

    I feel very grateful for this excellent recipe! Dill is something I grow up with in my home country, but my husband and son never liked it… until now!:) I decided to make these vegan muffins as I needed some good lunchbox options. I used GF flour and xylitol (instead of sugar) , and it came out fantastic!! I had to bake it for a bit longer, but the results was so yummy, now I have to repeat it again, it becomes my staple vegan recipe and my son & husband loves dill from now on. Thank you very much! <3

    Reply
    • Kylie (Author) says

      December 4, 2019 at 6:48 am

      Wow Marta! I’m so happy to hear that these were a hit for you and your family! Thanks so much for sharing you’ve made my day! 🙂

      I’ve been meaning to try these with GF Flour so I’m so grateful that they turned out!

      Happy Baking! Xx

      Reply
  24. J.T. says

    January 30, 2020 at 11:54 pm

    This recipe sounds very delicious. I’m going to make them tonight. Could I add some extra fiber like soaked cracked wheat or bulgar wheat in the recipe? If so, would the muffins come out less moist?

    Reply
    • Kylie - Curated Life Studio says

      March 9, 2020 at 10:01 am

      Hey J.T, thanks so much for your comment! I haven’t tried the recipe by adding either cracked wheat or bulgar so I can’t offer too much insight. What I love about cooking though is trying new things to recipes to make the dish my own! Good luck and please let me know how they turn out! 🙂

      Reply
  25. Bec says

    April 8, 2020 at 2:23 am

    Made these today and they’re super tasty! Changed the recipe just a little to make it vegan and they turned out great, though I had to cook them for about an extra 7-8 minutes as they were a tiny bit too moist when I first took them out. Delicious!

    Reply
    • Kylie - Curated Life Studio says

      April 8, 2020 at 2:53 am

      Oh wow, you’ve made my day! I’m so glad you loved them Bec! If you ever have any requests, please feel free to shout out! 🙂

      Reply
  26. Sharon says

    May 2, 2020 at 11:23 am

    These look amazing! Have you ever tried these Gluten free? As I would love these for my Master 6. But I would want to eat them as well so need GF.

    Reply
    • Kylie - Curated Life Studio says

      May 22, 2020 at 1:57 am

      Thanks so much for your comment Sharon! I personally haven’t tried making them gluten-free though people have commented suggesting they’ve substituted the flour for a gluten-free blend and it’s worked for them!

      Please let me know how you go. In the meantime, I’ll work on developing a recipe to also make them gluten-free! 🙂

      Reply
  27. LC says

    May 7, 2020 at 7:35 am

    Amazing recipe! We used cucumber instead and without cheese, they turned out so moist and fluffy. Perfect summer snack. Thank you!

    Reply
    • Kylie - Curated Life Studio says

      May 22, 2020 at 1:53 am

      Wow, thanks so much LC! I’m so happy to hear they turned out well for you! I’ll have to give cucumber a try next time!

      Reply
  28. DEEPTI says

    July 7, 2020 at 1:54 am

    Can we not use cheese in this recipe and use something like tofu instead?

    Reply
    • Kylie - Curated Life Studio says

      July 7, 2020 at 2:27 am

      Hi Deepti, thanks so much for your comment. I have personally tried vegan cheese as an alternative – I haven’t substituted the cheese for tofu though.

      Good Luck and please let me know how it goes! 🙂

      Reply
  29. Samantha Choi says

    July 25, 2020 at 7:15 am

    Hi there, I just made these, they were great. I added some chopped bell pepper and sweetcorn, I also didn’t have any vegan cheese, so I added some shredded tofu and nutritional yeast. They were really yummy and soft and moist. 👍🏼

    Reply
    • Kylie - Curated Life Studio says

      July 25, 2020 at 9:18 am

      Oh wow, I’m so glad to hear you loved them! Thanks so much for your comment Samantha – it always makes my day to hear how my recipes turn out. 😊 x

      Reply
    • Sharon says

      July 27, 2020 at 12:11 pm

      Hi Samantha, just wondering which tofu did you use – firm, silken etc & did you just substitute the cheese weight (1/2 cup)? Thanks for your help.

      Reply
      • Dorris Grant says

        September 22, 2020 at 2:39 am

        Hi Sharon, I tried them with the same equivalent using firm tofu and they turned out amazing! Perhaps not the same consistency as cheese would give, but they are super moist – so delicious! Def reccomend

        Reply
  30. Pongodhall says

    September 17, 2020 at 6:42 am

    Could you please put down the weight of the cup size (loose or hard packed)? I love to do hidden vegetable savoury muffins but I don’t get it quite right.

    Reply
    • Kylie - Curated Life Studio says

      September 22, 2020 at 6:02 am

      Yes of course Pongodhall, I’ll look at updating it shortly! 🙂 x

      Reply
  31. Stella Hicks says

    September 22, 2020 at 2:36 am

    These turned out so fluffy! My 5 year old loves them! Thank you so much for sharing x

    Reply
    • Kylie - Curated Life Studio says

      September 22, 2020 at 5:48 am

      Wow! I’m so glad to hear your children love this recipe! They do make perfect lunch-box snacks that’s for sure! 🙂

      Reply
  32. Amy says

    November 15, 2020 at 7:28 am

    Just made these and they’re soo yum! Added chopped capsicum too 🙂 Mine we’re vegan as used vegan grated cheese.
    Thankyou for this great recipe

    Reply
    • Kylie - Curated Life Studio says

      November 15, 2020 at 8:40 am

      Thanks so much for your comment, Amy. It’s made my day! Your variation sounds delicious, I’ll definitely have to try adding the capsicum the next time I whip these up! ☺️

      Reply
  33. Corinne says

    January 4, 2021 at 6:36 am

    I was a little apprehensive that these would turn out mushy, but they were perfect.

    My family literally inhaled these.

    Reply
  34. Rhonda says

    January 4, 2021 at 6:38 am

    I love the zucchini version, added some mushrooms, chives and tofu and they were yum!
    Thanks for such an easy recipe.

    Reply
  35. Tiff says

    February 5, 2021 at 1:42 am

    Can you switch the soy milk with full milk?
    Looks like an awesome recipe can wait to try!!!

    Reply
    • Kylie - Curated Life Studio says

      February 6, 2021 at 4:12 am

      Thanks so much for your comment, Tiff.

      Soy milk is thicker in consistency than regular milk. To substitute the soy milk with regular milk, I recommend using 3/4 of a cup instead.

      Good luck and happy baking! Please let me know how they turn out. 🙂 x

      Reply
  36. Jaz says

    February 26, 2021 at 10:49 am

    This recipe worked AMAZINGLY. I’ll definitely be sharing with everyone I know (not the muffins no way they are for me and family hahaha)! SO DELISH! I can’t wait to make some variations too. Thank you for providing 🙂

    Reply
    • Kylie - Curated Life Studio says

      March 11, 2021 at 10:38 pm

      Haha wow! I don’t blame you, I wouldn’t be sharing them either!

      I’m so glad you loved the recipe Jaz – receiving your comment made my day! 🙂

      Reply
  37. Kat says

    April 28, 2021 at 5:57 pm

    I live in the UK and Zucchini is called courgette here 🙂 I don’t know if that helps but I hope it does!

    Reply
    • Kylie - Curated Life Studio says

      May 1, 2021 at 1:32 am

      Ah, so it’s similar to France? I had no idea!

      I’ve updated the recipe so it also lists courgette. Thanks so much for stopping by and for the interesting tip! 🙂

      Reply
  38. zara says

    May 22, 2021 at 8:55 am

    I just tried this with some substitutes. I used gluten free plain flour, almond milk, olive oil and basil (only herb I had on hand!) And they turned out great! My children love them and will be adding to their lunch boxes for sure. Thank you for sharing such a great recipe. Looking forward to trying some other recipes. 🙂

    Reply
    • Kylie - Curated Life Studio says

      May 22, 2021 at 9:27 am

      Wow! Thanks so much for your comment, Zara. I’m so happy to hear the gluten-free flour, almond milk and olive oil substitute worked a treat and that your children love them! You’ve made my day! 🙂 x

      Reply
  39. Lexa says

    June 9, 2021 at 2:38 am

    Oh man! Is there anyway I can make this without baking powder??
    I only have baking soda left 😐

    Reply
    • Kylie - Curated Life Studio says

      June 9, 2021 at 2:54 am

      Hi Lexa, thanks so much for stopping by and leaving a comment! You’ve made my day! Damn, don’t you hate that? You find the perfect recipe but you’re missing one of the ingredients.

      I haven’t tried the recipe with only baking soda but I’ve done some reading and I have a suggestion you could try?

      You could try replacing the the baking powder with 1/2 teaspoon of baking soda.

      Essentially, there are some similarities between baking soda and baking powder. Baking powder contains baking soda and something acid to activate it. Because of the sugar and apple cider vinegar it should be fine.

      You can read more on the topic via https://sallysbakingaddiction.com/baking-powder-vs-baking-soda/

      Happy Baking and please let me know if the substitute works! 🌻

      Reply
  40. Georgia says

    June 23, 2021 at 2:32 am

    I remove the seeds but these are my toddler’s favourite muffins for kindy. Thanks so much for the great recipe, these are a must in our household.

    Reply
  41. Miriam says

    December 3, 2021 at 4:01 pm

    These have become one of my favorite breakfast foods. A friend introduced them to me and now I make a full batch, and freeze them to enjoy them longer. I don’t ever really have vegan cheese in the house and they’re still good w/o

    Reply
    • Kylie - Curated Life Studio says

      December 6, 2021 at 10:34 pm

      Oh wow! You’ve made my day, I absolutely love hearing how this recipe turns out!

      I’m so glad that these have become a routine in your kitchen. ❤️

      Reply
  42. Sharlene Chandra says

    January 3, 2022 at 10:32 pm

    This sounds amazing! Sunflower oil is not readily available where I live, would I be able to substitute with canola oil?

    Reply
    • Kylie - Curated Life Studio says

      January 4, 2022 at 8:33 am

      I personally haven’t tried the recipe with canola oil but I don’t see why it wouldn’t work. I’ve made the recipe with rice-bran oil and it also turned out well.

      Good luck and please let me know how they turn out! ☺️

      Reply
  43. SY says

    June 30, 2022 at 9:37 am

    Tried this recipe without zucchini or sugar and it turned out really soft and moist! My toddler and husband absolutely loved them. I’ve also used sultanas to add a bit of sweetness.
    Thank you for a wonderful recipe!

    Reply
  44. Jaz Johnson says

    January 30, 2023 at 10:29 am

    Beautifully risen, fluffy and moist muffins! Thank you – easy enough for the kids to help and it was enjoyable for all. Thank you!
    I also added mixed herbs and nutritional yeast as had to use mozzarella 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Footer

G’Day, Welcome!

I’m Kylie, the photographer behind Curated Life Studio, a healthy plant-based recipes blog.

I believe in slow food, a slow life and to cultivate a life of intention.

When I’m not taking photos, you can find me wandering the coastal paths of South East Australia.

Recent Posts

  • Pumpkin and Split Pea Soup + The BEST Toppings
  • The Best Quinoa, Corn and Black Bean Salad with Avocado
  • Vietnamese Fresh Spring Rolls (Gluten Free, Vegan)
  • Easy Lemongrass Tofu 2 Ways – Baked or Fried (Gluten Free, Vegan)

Never Miss a Thing

I want to help you create something gorgeous!

  • Instagram
  • Pinterest

Copyright © 2016 - 2021 · Curated Life Studio