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+ servings
Box of vegan savoury muffins with one cut in half on the side

Healthy Vegan Savoury Muffins (Gluten Free)

Chloe from Forkful of Plants
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Snack
Cuisine English
Servings 6 muffins
These healthy vegan savoury muffins are filled with grated zucchini and carrot, with nutty gluten-free buckwheat flour, and the delicious herby flavour of dill. They’re perfect served as a healthy vegan breakfast, a lunch box snack, or as a delicious savoury side to any meal.


  • 50 g carrot (one small) grated
  • 100 g zucchini (approx half) grated
  • 100 ml almond milk ~scant ½ cup
  • ½ tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 100 g wholemeal buckwheat flour ~1 cup
  • 50 g oat flour* ~½ cup
  • 20 g oats ~¼ cup
  • ½ tsp garlic powder/granules
  • ½ tsp onion powder/granules
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 sprigs dill finely chopped
  • 2 tbsp pumpkin seeds


  • Preheat the oven to 200c/390f. Line or grease a six hole muffin tin.
  • Squeeze the water from the grated carrot and zucchini. You can also use a nut milk/fine mesh bag** or sieve to do this, pushing the water from the vegetables with your hands or the back of a spoon.
  • Retain the water from the vegetables in a small bowl, and add the almond milk, apple cider vinegar and oil. Give it a stir and set it aside.
  • In a large mixing bowl, combine the buckwheat flour, oat flour, oats, garlic and onion powder, baking powder and baking soda.
  • Slowly pour the wet ingredients into the dry and gently mix everything together until combined.
  • Add in the grated vegetables and chopped dill, then gently fold them through the batter.
  • Evenly distribute the batter throughout the prepared tin. Sprinkle the pumpkin seeds over the top, and gently press them in.
  • Bake the muffins in the oven for 25-30 minutes, until they are risen and golden. A knife or skewer placed through the middle will come out clean when they're done. Allow to cool fully before eating.


*You can buy oat flour but it's also super easy to make. All you need to do is add oats to a blender or food processor, and blend until they resemble flour. You can do a batch in advance and store it in an airtight container or jar.
**I used a fine mesh bag to squeeze the water from my grated vegetables (which is actually a reusable produce bag from Aldi!)
QUANTITY: As they’re so easy to make, I’ve made this recipe for a batch of six. If you would rather make 12 savoury muffins, this recipe doubles without any problems.
Notes on flour: If you don’t like or have buckwheat flour in the house, the flour can easily be substituted for wheat flour. You can use plain or whole wheat flour, just make sure it isn’t self raising. The oat flour can also be substituted for wheat flour, or chickpea flour if you want to keep it gluten free.
I've given further ingredient substitution suggestions and my top tips in the blog post above.
Tried this recipe?Let us know how it was!