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
Recipe
Vegan savoury muffins
Ingredients
Ingredients for caramelized onion
- 1 medium-sized red onion thinly sliced
- 1 teaspoon cooking oil
- ⅛ teaspoon sugar
- ⅛ 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.
These were delicious and perfectly moist. I found your recipe this morning because I had tomatoes and a craving for savoury, but no eggs. I did add some parm, olives and lots of fresh dill and basil and this came together in a delicious result. Thank you!
Hi Aileen. Thank you so much for letting me know that you enjoyed my recipe. I will also add olives, dill, and basil next time 🙂
Hi, Vandana! I am an avid vegan baker and was so pleased to find this recipe! The savory muffins were easy to make and turned out excellent! So juicy and flavorful. Loooove the inclusion of caramelized red onion! Yum. I used all spelt flour and added 2 T. chopped green chile and 2 T. shredded Violife vegan parmesan to the batter, and used the recommended 1 tsp. of salt, which was perfect. I am in the US and live in the mountains, so I increased the oven temperature by 25 degrees to 375F, then baked them for 25 minutes which was perfect. I will definitely make these yummy muffins again, and look forward to trying more of your recipes! Thank you! 💖 Franny
Hi Franny. Thank you so much for leaving such a lovely comment. I am glad to know that you liked the recipe. I also love caramelized onions in these muffins. I will also add green chili and vegan parmesan next time 🙂
Added mushrooms, spinach & green chilli. Used 1 cup chickpea flour instead of wheat flour. Used cumin and coriander powder instead of Italian herbs. So good!
Hi Arisha, thanks for sharing your feedback.
Hi can you recommend a good conversion from cups as that isn't a common unit of measurement in the UK. Every website I look at gives a different conversion.
Thanks
Hi Lana. Thanks for sharing your feedback. I will try to improve the measurement description on my recipe cards so that my readers in the UK don't face any problem. Which unit do you prefer?
Metric please with grams and kilos 🙂
Hi Lyanne, I am sorry for the inconvenience caused. Some of my other readers have also started requesting metric details. I have started incorporating that in my new recipes but this is an old recipe so those details are missing. I will have to make this recipe again to give you the exact measurements. Please give me some time for that. If you want you can use a website like https://www.thecalculatorsite.com/cooking/cups-grams.php . However, I am not sure if that will give you the required result or not.
Do you think vegan sausage would work in this recipe?
Hi Andrea, I am sorry but I have never tried vegan sausage so can't really comment on that.
Can you please give a rough guide for salt. No clue what 'salt as per taste' would be
Hi Jen, start with 1 teaspoon, mix, and then taste the batter. If required add more.
Loved by all -vegan and meat eaters!
Thank you Sarah, glad to know that 🙂
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.