These vegan savory muffins are stuffed with juicy tomatoes, sweet corn, caramelized onions, and seasoned with Italian herbs. They are delicious and perfect to be served for breakfast, packed in the lunch box, or enjoyed as a snack at any time of the day.
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I am an early riser and I love spending some time alone every morning before the world becomes chaotic.
My mornings are reserved for productive and positive things like yoga, meditation, writing journal, reading something motivational, noting down ideas, planning a productive day ahead, and sipping plain warm water.
Despite being a food blogger I don't like spending my beautiful mornings in the kitchen. That's the reason even after waking up very early (between 4:30-5:00 am), I prefer making a quick and easy breakfast. Make-ahead breakfasts are even better. They make mornings so less stressful.
Today, I am sharing one of my favorite vegan make-ahead breakfast recipes- Savory muffins with tomatoes, corn, and caramelized onion.
They taste delicious and are a great breakfast on the go option. On busy mornings when you don't have the time to sit down for a breakfast, just grab this savoury muffin and finish off on your way to the office or college.
No more excuses to skip your breakfast.
Ingredients required
Tips and Tricks
- In this recipe, I have used whole wheat flour and all-purpose flour in an equal amount. You don't need to use both. These vegan muffins can also be made by using either of them. If you use only whole wheat flour they will be denser.
- Vegetables used in these muffins can be changed as per liking. For a healthier version, you can add vegetables like grated carrots, beetroot, or spinach. However, I would recommend not skipping the caramelized onion. I personally love them the most in these muffins.
- Non-vegans may also add cheese.
- The baking time may vary depending upon the oven and quality of ingredients so keep an eye on the muffins after 20 minutes and bake until they clear the toothpick test.
More easy vegan breakfast recipes
Looking for more easy and quick vegan breakfast ideas? Don't miss to check the following delicious breakfast recipes for busy mornings:
- Bread poha
- Carrot cake oats
- Beetroot hummus and avocado sandwich
- Easy homemade granola (Make-ahead recipe)
- Vegan avocado toast with sweet corn and pineapple
- Vegan chocolate chip and banana bread (Make-ahead recipe)
More easy vegan corn recipes
If you try any of my recipes then please don’t miss to rate it in the comments section below.
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Step by step photo instructions
Vegan savoury muffins
Ingredients
Ingredients for caramelized onion
- 1 medium-sized red onion thinly sliced
- 1 teaspoon cooking oil
- 1/8 teaspoon sugar
- 1/8 teaspoon salt
Other ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 2 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 tbsp mixed Italian herbs
- 0.5 teaspoon ground black pepper
- Salt as per taste
- 1 cup chopped tomatoes
- 0.5 cup sweet corn kernels fresh/ frozen/ canned
- 0.25 cup chopped spring onion both white and green part
- 1.25 cups soy milk/ any plant-based milk
- 1 teaspoon apple cider vinegar
- 0.25 cup + 1 tablespoon any cooking oil preferably neutral-flavored
Instructions
- Heat 1 teaspoon oil in a pan and add sliced onion. Add sugar, salt, and saute until the onion gets caramelized.
- Take soy milk in a bowl and add apple cider vinegar. Mix and keep aside for a few minutes or until the milk curdles.
- Mix both the flours, baking soda, baking powder, pepper, salt, and Italian herbs in a bowl.
- In another large bowl mix curdled milk and oil. Add the dry ingredients and mix well.
- Add caramelized onion, tomatoes, corn, and spring onion. Mix.
- Put the muffin batter in muffin molds and bake in a pre-heated oven at 180°C for around 25 minutes or until they clear the toothpick test.
- Allow to cool on a cooling rack and then unmold. Enjoy!
Notes
- Add or remove the vegetables as per your liking.
- These muffins can also be made by using only all-purpose flour or only whole wheat flour. Mixing both the flours is not necessary.
The video is great. It answered my question regarding whether you used dried or fresh Italian herbs. (I had forgotten which I used when I made these previously -- just remembered how much I loved them.) These are fabulous muffins, and I'm making them tomorrow to bring to my sister's for Thanksgiving weekend. I'm sure everybody will love them! Thank you!
Thanks Liz, hope your family liked them too 🙂
I love this recipe, Vandana, but I haven't made it in a while and can't remember whether I used a tablespoon of fresh Italian herbs or of dried Italian seasoning. Which do you use? Thank you!
Hi Vandana, I would like to avoid the 0.25cup + 1 tbsp of oil. Can I just leave it out or would you be able to suggest a substitute?
Hi Hazel. I have never tried this recipe without oil but have heard that oil can be replaced with applesauce or mashed bananas in baking recipes. Hope that helps.
This looks lovely, thanks for sharing. Few questions:
1. How should I store them? Outside or in the fridge or freezer?
2. How long will the muffins stay safe to eat?
3. Can I bake them as a cake instead?
Thanks, Rajoshi.You can store them at room temperature for 1-2 days. In the fridge, they will be fine for around 5 days. In the freezer, you can store them for around 3 months. Just keep them in air-tight containers.
Love these so much! They’re my go-to. I’ve made them multiple times, testing out different veg based on what I’ve got in the fridge. I swap 1 cup of whole-wheat flour for chickpea flour less gluten and a lighter texture - it’s definitely a win. Thanks for sharing. 🙂
Thanks a lot Pricila, glad to know that you enjoy these muffins, I love them too 🙂
Is it OK to use regular cow’s milk for this? What adjustments do I have to make if I want to do that? Thanks so much!
Hi Hannah. Sorry for the delayed reply. Yes, you can use skimmed cow's milk in this recipe. Keep the quantity same.
My favorite savory vegan muffins! Very easy to make—I do 2 sets of 12 mini-muffins—and very good texture + omni friends liked them. I've made these five times since I saw the recipe this summer:) I did swap for whatever veggies I had at hand, after following the original recipe the first time. And they keep relatively well in the freezer/reheat in toaster oven easily.
Hi Bette. Thanks a lot for your comment and feedback. I am very happy to know that you liked it.
Hello Vandana!
Can I substitute the flour for almond flour?
Thanks
Hi Naheed. I am sorry but I have never used almond flour in baking so can't really help you with this. I believe, you will need to make some other modifications too if using almond flour.