These vegan savory vegetable muffins are packed with sun-dried tomatoes, sweet corn, peas, olives, and cherry tomatoes, making them hearty, colorful, and full of flavor. Seasoned with oregano and thyme, they are fragrant and herby with every bite. No eggs, no dairy, made with olive oil for a wonderfully moist crumb. A great snack, lunchbox staple, or light meal that sneaks in a good amount of vegetables. Also try my Vegan Semolina Muffins, Spinach Cheese Puffs, or Sweet Potato Muffins.

Eggless Dairy-Free Savory Muffins

These eggless and dairy free Savory Vegetable Muffins are super moist and so easy to make.

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Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Cuisine Vegan

Servings 6 Muffins

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 350^oF (180^oC).
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 350^oF (180^oC), 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.