Vegan Muffins Recipe: Tired of the same old meal prep? These savory vegan muffins are about to become your new best friend. Forget the sweet, bakery-style treat—these are hearty, flavorful, and packed with hidden veggies and plant-based protein, thanks to the magic of chickpea flour. They’re perfect for on-the-go breakfasts, lunchbox additions, or a satisfying afternoon snack. Best of all, they come together in one bowl and bake up beautifully for a week of easy, nutritious eating.
Ingredients:
- 1 ½ cups chickpea flour (also called gram flour)
- 1 cup grated zucchini, lightly squeezed to remove excess moisture
- 1 cup chopped fresh spinach
- ⅓ cup chopped sun-dried tomatoes (oil-packed or rehydrated)
- 1 ¼ cups unsweetened plant-based milk (like almond or oat)
- 3 tablespoons olive oil or sunflower oil
- 1 tablespoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- A pinch of black pepper
Easy Step-by-Step Directions:
1. Prep and Preheat: Start by heating your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin or line it with parchment liners.
2. Mix the Wet Ingredients: In a large mixing bowl, whisk together the plant-based milk and olive oil. Add the grated zucchini, chopped spinach, and sun-dried tomatoes. Give it a good stir until everything is friendly and combined.
3. Add the Dry Ingredients: To the same bowl, add the chickpea flour, baking powder, garlic powder, salt, and pepper. Gently whisk everything together. Don’t overmix! A few lumps are perfectly fine—just ensure no dry pockets of flour remain. The batter will be fairly thick.
4. Bake to Perfection: Divide the batter evenly among your prepared muffin cups. Pop the tin into the preheated oven and bake for 22-25 minutes. You’ll know they’re done when the tops are firm, golden, and a toothpick inserted into the center comes out clean.
5. Cool and Store: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This step helps them set perfectly. Once cool, store them in an airtight container in the fridge for up to 5 days, or freeze them for a future quick meal.
Enjoy these delicious, protein-packed muffins warm or cold. They’re a simple, wholesome recipe that proves healthy eating can be incredibly tasty and convenient
Also Read: The Ultimate Vegan Burrito Meal Prep (Freezer-Friendly & Fast!)
Vegan Muffins Recipe
Vegan Muffins Recipe: Tired of the same old meal prep? These savory vegan muffins are about to become your new best friend. Forget the sweet, bakery-style treat—these are hearty, flavorful, and packed with hidden veggies and plant-based protein, thanks to the magic of chickpea flour. They’re perfect for on-the-go breakfasts, lunchbox additions, or a satisfying afternoon snack. Best of all, they come together in one bowl and bake up beautifully for a week of easy, nutritious eating.
Type: Savory Snack / Meal Prep
Cuisine: Plant-Based / Vegan
Keywords: Vegan Muffins Recipe, Vegan Muffins
Recipe Yield: 12 Muffins
Calories: 120 kcal
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Recipe Ingredients:
- 1 ½ cups chickpea flour (also called gram flour)
- 1 cup grated zucchini, lightly squeezed to remove excess moisture
- 1 cup chopped fresh spinach
- ⅓ cup chopped sun-dried tomatoes
- 1 ¼ cups unsweetened plant-based milk
- 3 tablespoons olive oil or sunflower oil
- 1 tablespoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- A pinch of black pepper
Recipe Instructions:
Step 1: Prep and Preheat:
- Heat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
Step 2: Mix the Wet Ingredients:
- In a large bowl, whisk milk and oil. Stir in zucchini, spinach, and tomatoes.
Step 3: Add the Dry Ingredients:
- Add chickpea flour, baking powder, garlic powder, salt, and pepper. Gently mix until just combined (a few lumps are okay).
Step 4: Baking Process:
- Divide batter into muffin cups. Bake for 22-25 mins, until golden and a toothpick comes out clean.
Step 5: Cooling and Serving:
- Cool in tin for 5 mins, then transfer to a rack. Store cooled muffins in an airtight container in the fridge for up to 5 days or freeze
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