Vegan Savory Vegetable Muffins
Try this vegan savory vegetable muffins recipe. Also try my Cupcakes & Muffins recipes. For more recipes, try my Vegan Air Fryer Vanilla Cupcakes or Vegan Vanilla Cupcakes.
Eggless Dairy-Free Savory Muffins
These eggless and dairy free Savory Vegetable Muffins are super moist and so easy to make.
Ingredients
- 3/4 cup (180 ml) Water, room temperature
- 1/4 cup (60 ml) Olive oil
- 1 ½ cup (210 g) All-Purpose Flour
- 1 tablespoon (12 g) Baking Powder
- 1/2 teaspoon (3 g) Salt
- 1/8 teaspoon (1 pinch) Oregano
- 1/8 teaspoon (1 pinch) Thyme
- 1/4 cup (30 g) Sun-Dried Tomatoes, chopped
- 1/4 cup (50 g) Sweet Corn (canned)
- 1/4 cup (50 g) Peas (canned)
- 5 Olives, pitted and chopped
- 3-4 Cherry Tomatoes, sliced
Instructions
- Preheat oven to 350oF (180oC).Oil a standard 6 cups muffin pan. Set aside.
- To a bowl, add water and oil. Mix.
- Then, add flour, baking powder, salt, oregano, thyme, sweet corn, peas, tomatoes and olives. Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Spoon batter into the pan.
- Bake in preheated oven to 350oF (180oC), rack middle position, 30 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let muffins cool down in pan for 10 minutes. Then transfer muffins to wire rack to cool down completely.
