Snackable, Packable Savory Muffins

Savory Veggie Muffins: Your New Favorite On-the-Go Snack

Looking for a wholesome, grab-and-go snack that’s both satisfying and veggie-packed? These Snackable, Packable Savory Muffins are the perfect make-ahead option for busy days. Loaded with zucchini, carrot, and a blend of herbs, they’re soft, flavorful, and totally plant-based—great for lunchboxes, road trips, or a quick bite at your desk. Bonus: they freeze beautifully!

Serves: 12

Prep Time: 15 minutes

Cook Time: 35 minutes

Dry Ingredients

3 cups (375g) all-purpose plain flour

¼ cup (12g) nutritional yeast, or to taste

1 tablespoon baking powder

½ teaspoon baking soda

1 tablespoon dried mixed Italian herbs

2 teaspoons garlic powder, or onion powder

½ teaspoon salt

Wet ingredients

1 ¼ cups (315g) dairy-free milk

½ cup (125g) light olive oil, or oil of choice

1 tablespoon apple cider vinegar, lemon juice or white vinegar (optional)

1 cup (150g) grated zucchini, (1 small to medium zucchini)

1 cup (100g) grated carrot, (1 medium carrot)

1 cup (120g) red bell pepper, finely chopped, optional

½ cup (15g) baby spinach leaves, finely chopped, optional

To decorate (optional)

3 tablespoons (25g) raw pumpkin seeds (pepitas)

Instructions

1. Prep:
Preheat oven to 350°F. Line a 12-cup muffin tray.

2. Make the batter:
In a large bowl, whisk together all dry ingredients.
Add wet ingredients and vegetables; mix until combined with no dry lumps. The batter will be thick.

3. Fill the tray:
Spoon batter into muffin cups, filling almost to the top to form a small mound.
Optional: Sprinkle pumpkin seeds on top.

4. Bake:
Bake for 30–35 minutes, or until a toothpick comes out clean.

5. Cool:
Let muffins cool in the tray for 5 minutes, then transfer to a rack to cool completely.

6. Serve & store:
Enjoy at room temperature or slightly warmed, plain or with vegan butter/avocado.
Store in an airtight container:
– Room temp: 2 days
– Fridge: 5 days
– Freezer: 1 month (bring to room temp before serving)

Nutrition Information

Serving: 1 muffin, Calories: 224kcal, Carbohydrates: 27g, Protein: 4g, Fat: 11g, Sodium: 292mg, Potassium: 148mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1847IU, Vitamin C: 16mg, Calcium: 102mg, Iron: 2mg

Adapted from rainbownourishments.com.