Savoury Veggie Muffins

Tori WesszerAppies & Snacks, Breakfast, Dinner, Food, Lunch, Vegetarian1 Comment

Jillian Harris Vegan Savoury Veggie Muffins

Hi guys! One thing that I know about growing up with Jillian is that she’s NOT a sweet fan! She’ll take anything savoury over sweet any day of the week, so I’m constantly searching for new ideas that fit the bill. She gave me the challenge of making a vegan veggie muffin one summer day when we were staring at a pile of zucchini from her garden this summer (which now seems like a lifetime away), and after a few failed attempts I landed on this recipe that I hope you love as much as I do!

These muffins are packed with flavour and are so moist thanks to all the veggies and olive oil (makes my dietitian heart happy!). They take much longer to bake than a traditional muffin typically does but they are so worth the wait! The kids love these AND they freeze beautifully! Try them served hot out of the oven with a steaming bowl of your favourite soup for a rustic lunch or dinner.

Jillian Harris Vegan Savoury Veggie MuffinsJillian Harris Vegan Savoury Veggie Muffins Jillian Harris Vegan Savoury Veggie Muffins

Savoury Veggie Muffins

Yield: Makes 12 muffins

Savoury Veggie Muffins


  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons salt
  • 1 teaspoon garlic powder
  • 1 cup vegan ‘parmesan’
  • ½ cup nutritional yeast
  • 1 teaspoon dried thyme
  • 1 cup original (sweetened but unflavoured) almond milk
  • ½ cup extra virgin olive oil
  • ¼ cup vegan mayo
  • 1 ½ cups grated zucchini (skin left on)
  • ½ cup frozen corn (unthawed)
  • ½ cup finely diced yellow, orange or red pepper
  • ¼ cup sliced green onion (green and white parts)


  1. Preheat the oven to 350F and line a 12-cup muffin tin with paper liners.
  2. In a large bowl sift the flour, sugar, baking powder, baking soda, salt and garlic powder
  3. together. Whisk in the vegan parmesan, nutritional yeast and dried thyme and set
  4. aside.
  5. In a medium bowl stir together the almond milk, olive oil, mayo, grated zucchini, corn,
  6. peppers and green onion until combined.
  7. Add the wet ingredients to the dry ingredients and fold together with a rubber spatula
  8. until incorporated.
  9. Divide the batter among the muffin tins and bake until the tops are golden brown, 45-55
  10. minutes. Store cooled muffins in a resealable container in the fridge for up to 5 days or
  11. in a freezer for up to 3 months.




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1 Comment

  • Making a double batch of this today! Decided to bake in large pan, which I’ll cut into squares, rather than muffin tins. Easier cleanup and I can just “plop” into a pan rather than divide into cups!