Cupcakes and Muffins - no egg no milk no butter

Vegan Savory Vegetable Muffins

Eggless Dairy-Free Savory Muffins

These eggless and dairy free Savory Vegetable Muffins are super moist and so easy to make.
Servings 6 Muffins


  • 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


  • 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.