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!
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?
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?
Egg-free Zucchini and Carrot Muffins
- 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
- Large mixing bowl
- Wooden Spoon
- Measuring cups and spoons
- 12 cup capacity muffin tray
- Muffin cups or baking paper
- 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! 🙂
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.
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Carrot and Zucchini Egg-Free Savoury Muffins v.02 – June 2019
Egg-Free Zucchini and Carrot Muffins v.01 – April 2017
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.