Gluten free vegan savory zucchini muffins that have a tender crumb top and a moist texture. The almond flour gives them a delicate nuttiness, while the zucchini and black olives add a pleasing briny note. Great for brekky or as a snack.
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Being on a vegan and gluten free diet tends to make me more of a creative cook/baker.
And these savory zucchini muffins are a result of that.
I adore a good vegan savory muffin, it's like a meal in a little package.
What's great about these, is they are quite filling. One will go a long way.
Why You'll Love this Recipe
- Very simple and straightforward to prepare
- Crumbly tops with soft bottoms
- Suitable for anyone, I fed these to my family (kids and adults), I am the only person on a gluten free diet, yet everyone loved them and had two!
- Great for a grab and go breakfast or as a snack
- Savory muffins are a fabulous alternative to sweet muffins as they have less sugar and are filled with veggies resulting in bonus fiber.
- Dietary friendly - vegan, gluten free, dairy free, soy free, corn free.
Ingredients You'll Need
The full list of ingredients, quantities and cooking methods can be found in the recipe card at the end of this post.
All-purpose gluten-free flour - fluff, scoop, measure and tap. But as always I recommend using a kitchen scale for accurate results.
Almond meal - again fluff, scoop and measure, you will want to ensure all lumps are broken down.
Nutritional yeast for the cheezy flavor, which adds to the savoriness. Can be found in the health food aisle of your local supermarket or purchased nutritional yeast online (affiliate link).
Baking powder (gluten free) and bicarbonate soda will help these eggless muffins to rise. I like to use a pure sodium bicarbonate (affiliate link) with no fillers such as aluminum.
Salt add this to taste, however, I have found the amount used in the below recipe card is perfect.
Cracked black pepper and optional chili flakes for a little kick. Feel free to add as much chili as you like.
Garlic powder and onion flakes, I much prefer the onion flakes, however, you can use onion powder.
Tip: I always recommend measuring when baking, never using cup measurements.This yields great results everytime.So grab yourself a good kitchen scale. (affiliate link)
Maple syrup is added just to help balance out the saltiness.
Unsweetened almond milk or swap this out with any type of dairy free milk, I like making my own, click that link so see how.
Flax egg - made with flax meal and water.
Black olives should be pitted and chopped prior to adding to the batter.
Green zucchini will need to be grated with the skin on prior to adding to the batter. If you have left over zucchini make this amazing zucchini dip or this zucchini and bulgur recipe.
Tip: feel free to add some fresh chopped herbs, try a spoonful of chives
How to Make Gluten Free Vegan Savory Zucchini Muffins
Preheat a fan-forced oven to 375°F (190°C). Line a muffin tray with natural muffin cups/liners (affiliate link) for regular sized muffins. You will be making 12 muffins.
Prepare the dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, almond flour, nutritional yeast, baking powder, baking soda, salt, black pepper, garlic powder, onion flakes and optional chili.
Prepare the flax egg by whisking together the flax meal and the water, set it aside to thicken whilst you add wet ingredients and prepare the veggies.
Add the wet ingredients. Create a well in the center of the dry ingredients and add the olive oil, maple syrup, flax egg and almond milk to the dry ingredients and whisk until just combined.
Fold in the grated zucchini and chopped olives.
Fill the muffin tray. Spoon the batter evenly into each prepared muffin cup. Gently tap out the tray to help slightly even the tops, you still want a bit of a mound on the top.
Baking instructions. Bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool for at least 5 minutes in the muffin tray, then gently transfer them to a wire rack to cool completely.
Storage tip: Store these savory zucchini muffins in an airtight container in the refrigerator for up to one week. If eating them on the go, wrap them individually in paper towel.
- Enjoy these vegan zucchini muffins as a grab and go breakfast option.
- Serve them alongside a warm bowl soup such as this vegan spicy cauliflower soup for a delicious and healthy lunch.
- Use them as a side dish for your next dinner party.
- Enjoy them as a snack.
Here's another delicious vegan and gluten free quick bread of banana pumpkin muffins.
If you are a fan of vegan muffins here are a few other recipes to check out eggless choc chip muffins - who doesn't love a bit of chocolate, or these ultra moist vegan chocolate muffins.
Baobab muffins using the superfood baobab, no egg coconut banana muffins or my moist cinnamon apple vegan muffins.
Did you make this? I would love to hear from you, leave me a comment below and give me a ★★★★★ rating. Or tag me @plantbasedfolk
Savory Zucchini Muffins (Vegan and Gluten Free)
- 280 grams Gluten free all purpose flour
- 80 grams Almond meal
- 20 grams Nutritional yeast
- 12 grams Baking powder
- 5 grams Bicarbonate soda (baking soda)
- ½ teaspoon Cracked black pepper
- 3 grams Garlic powder
- 4 grams Onion flakes or powder
- 1 pinch Chili flakes optional
- 3 grams Salt
- 505 millilitres Almond milk or any dairy free milk
- ½ teaspoon Maple Syrup
- 75 millilitres Olive oil
- 1 tablespoon Flax meal for the flax "egg"
- 3 tablespoons Water or the flax "egg"
- 140 grams Green Zucchini grated
- 120 grams Black olives pitted and chopped
- Preheat a fan-forced oven to 375°F (190°C). Line a muffin tray with natural muffin cups/liners (affiliate link) for regular sized muffins. Or brush the tray with oil.
- In a large mixing bowl, whisk together the 280 grams Gluten free all purpose flour, 80 grams Almond meal, 20 grams Nutritional yeast, 12 grams Baking powder, 5 grams Bicarbonate soda, 3 grams Salt, ½ teaspoon Cracked black pepper, 3 grams Garlic powder, 4 grams Onion flakes and optional 1 pinch Chili flakes.280 grams Gluten free all purpose flour, 80 grams Almond meal, 20 grams Nutritional yeast, 12 grams Baking powder, 5 grams Bicarbonate soda, ½ teaspoon Cracked black pepper, 3 grams Garlic powder, 4 grams Onion flakes, 1 pinch Chili flakes, 3 grams Salt
- Prepare the flax egg by whisking together 1 tablespoon Flax meal and 3 tablespoons Water, set it aside for it to thicken whilst you add wet ingredients and prepare the veggies.1 tablespoon Flax meal, 3 tablespoons Water
- Create a well in the center of the dry ingredients and add the 75 millilitres Olive oil, ½ teaspoon Maple Syrup, flax egg and 505 millilitres Almond milk to the dry ingredients and whisk until just combined. Fold in the grated 140 grams Green Zucchini and chopped 120 grams Black olives.505 millilitres Almond milk, ½ teaspoon Maple Syrup, 75 millilitres Olive oil, 140 grams Green Zucchini, 120 grams Black olives
- Spoon the batter evenly into each prepared muffin cup. Gently tap out the tray to help slightly even the tops, you still want a bit of a mound on the top. Bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool for at least 5 minutes in the muffin tray, then gently transfer them to a wire rack to cool completely.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
hi - thanks for the reciepe. I love the idea of savory muffins. I'm not a big fan of olives though. Do you think i could just leave them out? or should i push myself to try as is?
You can leave them out, no problem, you could replace them with more zucchini or try some chopped walnuts or similar.
I look forward to hearing what you replaced them with?