These Carrot and Zucchini Vegan Savoury Muffins are proof that you can create fluffy muffins that are completely eggless! Perfect for fussy eaters, lunch boxes or served with your favourite soup!
Did you parents ever make you eat something disgusting when you were younger?
Mine didn’t, or not that I can remember. What I do remember is a specific drink my grandma made my brother and I drink. My grandparent’s office was filled with books on nutrition and various jars filled with fragrant dried herbs. I liked the room. It was interesting and smelled of wet earth. Their interest in health meant they frequently followed various health-fads. But, it was a specific juice-craze that I feel victim.
My grandmother plucked handfuls of dill from the garden outside the kitchen window. Throwing it into a blender she created a thick concoction. She would place the lumpy green drink in front of me. For health, “egészségért!” she exclaimed in Hungarian enthusiastically. As a child, I ate everything on my plate and rarely threw tantrums. This occasion was the exception.
Although I have recovered from the ordeal, smelling fresh dill gives me mixed emotions. I have waves of fear as if somebody is going to force me to drink a thick and poorly-blended dill smoothie. On the other-hand, it reminds me of my grandma, and I can’t help but smile.
When I first began developing these Veggie Egg Free Savoury Muffins, there was something specific missing from the recipe. At times I tried parsley and oregano, but I found that dill added a complexity in flavour the muffins needed.
The fragrant herb pairs with the muffins perfectly, so much so that without it, the savoury muffins wouldn’t quite be the same.
In the end, no force feeding is required, I quite easily devour the entire plate. 😉
In fact (true story) while photographing these images I became so hungry I ate a few of the muffins so I had to photoshop the same muffin a few times. Can you tell?
VEGGIE MUFFIN TIPS:
CAN SAVOURY MUFFINS BE FROZEN? Yes, they are delightful when defrosted and re-warmed in the oven! I suggest you omit the pumpkin seeds from this recipe however as they can become a little soggy when thawed.
HOW TO STORE SAVOURY MUFFINS? Although the muffins can safely be left on the counter in an air-tight container, to practice consistent food-safety and hygiene I recommend that they are stored in the fridge.
HOW TO MAKE SAVOURY MUFFINS WITHOUT EGGS? Egg free alternatives to baking usually include lots of oil or applause. A fail-proof alternative to egg-free muffins is by replacing the eggs with baking-soda and apple cider vinegar. Previously I mixed the baking-soda and apple cider vinegar separately and then added it to the muffin batter. The recipe works perfectly however when these ingredients are incorporated in to the same bowl with the other ingredients.
CREATE DAIRY FREE MUFFINS with almond milk, coconut or soy milk as an easy vegan variation. Replace the cheese with a vegan equivalent or remove completely.
EXPERIMENT WITH THE FLAVOURS! Instead of Zucchini & Carrot, why not mix it up a bit and try roast pumpkin, sundried tomatoes or even Caramelised Onion and Pea Muffins?
Egg-free Zucchini and Carrot Muffins
Ingredients
- 2 cups plain flour sifted
- 1 tsp baking soda
- 3 tsp baking powder
- 2 tsp sugar (optional)
- 1 tsp sea salt
- 1 cup soy milk
- ½ cup sunflower oil
- 1 tbsp organic apple cider vinegar
- 1 medium sized zucchini grated and liquid squeezed out
- 2 small carrots grated
- ½ cup grated cheddar cheese
- 1 generous handful of fresh dill finely chopped
- handful sunflower or pumpkin seeds
Instructions
- Preheat the oven to 200° Celsius.
- In a large mixing bowl, add the plain flour, baking soda, baking powder, sugar and sea salt. Stir and combine the dry ingredients together.
- Make a small well in the dry ingredients, and add the soy milk, sunflower oil, and apple cider vinegar. Stir until all the ingredients are well combined and sticky in texture. Fold through the zucchini, carrots, grated cheese and dill.
- Divide the muffin mixture evenly across the muffin tray cups and sprinkle each muffin with either sunflower or pumpkin seeds. Bake for 20 minutes, or until a skewer can be inserted into the centre of a muffin and be removed without any residue.
- One finished, remove the muffin tray from the oven and allow to cool for 5 minutes before transferring the muffins to a cooling rack. Bon Appétite! 🙂
Notes
Nutrition
HAVE YOU PREPARED THIS RECIPE?
Let me know in the comments section below or by tagging #CuratedLifeKitchen on Instagram 
Carrot and Zucchini Egg-Free Savoury Muffins v.02 – June 2019
Egg-Free Zucchini and Carrot Muffins v.01 – April 2017
Hey There, I’m Kylie. My passion is plant-based recipes and I want to help you create something gorgeous!
I believe in taking a slow approach to food – to eat locally, seasonally and consciously.
When I’m not taking photos, you can find me wandering the coastal paths of South-East Australia.
AK says
I’m drooling at the sight of your Egg-free Zucchini & Carrot muffins!
It’s so nice to know that with this simple recipe you can make muffins without eggs, healthy and yet so yummy! I will try this and share it with you. Thanks for the recipe! Keep it up!
Kylie (Author) says
I’m so glad you enjoyed the recipe, I would love to hear how they turned out! 🙂
Ariel says
Oh wow! I couldn’t help but really stare at your page in awe.
I really don’t have any talent in baking but it’s my dream to learn, you have inspired me.
They must be very special muffins because this is the first time I have seen or heard about this kind of recipe. I also like the sunflower seeds on top! It looks very enticing and it has made me crave a plate of some!
Your photos are really beautiful, like images that you see in an international magazine. Thank you so much for sharing!
Kylie (Author) says
Oh Wow! Thank you so much for your thoughtful comment, Ariel! You have made my day!
I hope you try the recipe, perhaps they will taste as yummy as they look? 🙂
Nathalie says
I have tried baking an eggless chocolate cupcake recipe before and to my surprise, they actually turned out very nice and moist. I guess it depends on the recipe?
I would say I’d love to try your recipe here, but to be honest, I don’t eat veggies and/or anything fresh and green, and this is vegetarian fare, so.. can I do this without the zucchini, carrots and dill anyway? 😀
Kylie (Author) says
Of course you can try them without the zucchini, carrots and dill! What about corn and bacon? I think that would make a tasty alternative!
Joy Stacey says
Would this work without apple cider vinegar? As I don’t have any in my cupboard :/
Kylie (Author) says
Hey Joy, I personally haven’t tried it with another substitute. You could try with lemon juice or another distilled vinegar?
I would love to hear how it turns out! 😊
Emma says
Hi, I have tried this recipe and followed all your tips, but it keeps coming out sticky inside. I always ensure to squeeze as much fluid out of the zucchini and carrot at possible. How can I get them fluffy? …it tastes nice, but the texture isn’t great.
Kylie - Curated Life Studio says
It can always be disappointing when a recipe doesn’t turn out how you expected, I’m so sorry these didn’t turn out for you.
It’s not feedback I’ve received in the past or that I’ve experienced. I know that sticky texture can be a common problem with many zucchini recipes due to the water content of the zucchini. You could try wrapping the shredded zucchini in paper towel and squeezing, you’d be surprised how much water they hold. Alternatively, you could try cooking the muffins a little longer at a lower temperature.
Please let me know how you go and good luck! 🙂
Maria says
I know someone who will truly love this, my mum! She loves to cook and read recipes that may, or may not, be enjoyed by me.
Lately, I have been a fan of carrot cake or cupcakes. When I saw the title, it enticed me to prepare these when I’m reunited with our oven.
Another thing, I love the photos and the blog in general. It’s so clean! <3
Jennie says
I love everything about this post. The recipe, the presentation, the photography, the overall layout I love how you used regular baking sheets as muffin liners (seems like a new baking trend now) and I love how you combined 2 of the healthiest veggies in one perfectly baked (and formed) muffin.
My daughter would love this! And by the look of it, I know I would enjoy baking it and eating it with her too. I’m definitely bookmarking this page and I’m following you already.
Cykaniki says
Just like you, my mother forced me to drink herbal medicine.
I ended up crying because I can’t handle the smell. But later on, as we grow and mature we realise how important it is. We now focus on what it could bring instead of the awful smell.
Great recipe!
Aica Batoon says
I’m not really a fan of zucchini and carrots but this recipe looks like it’s really worth the try! It looks so delicious. I can’t wait to tell my mother about it. I’ve been wanting to bake recently. 🙂 Thank you for sharing!
Swayam says
My mum used to prepare something horrible at times. She used to slow cook “brinjal”. I don’t like brinjal at all because of its wicked shape. Everybody except me in the family liked eating it.
I hope you become successful as a not-so-small-business owner. May your business grow large and also may you keep living your life luxuriously.
Kylie - Curated Life Studio says
Wow, thanks so much for your wishes Swayam! I hope you don’t need to eat brinjal anymore. x
Zwitsy says
I like carrots but if my mom fed them to me like this, I would have loved them! As for zucchini, I am not sure if I ever had tasted it.
I am only hearing about zucchini online so chances are that I haven’t yet.
But, going back to the muffins, it sure looks delicious!
I wonder what could be a perfect alternative for the zucchini if ever I don’t find it here?
Kylie - Curated Life Studio says
Thanks Zwitsy, I’m sure any vegetable you have would make a great substitute. You could try some peas, corn or even capsicum?
Happy Baking and good luck!
Angelie says
I am sorry that this question is not related to the post, I’m not a fan of zucchini. My question is about the camera you use and how you edit your photos? I love your shots! They look so clean and vibrant 🙂
Kylie - Curated Life Studio says
Wow! Thanks so much Angelie, you’ve made my day!
I use the Canon 5D Mark IV, 24-70mm lens and edit my images in Adobe Lightroom and Photoshop – please remember though, it’s not just the equipment. I could get similar results with an entry level camera / kit lens. It’s just practice, practice and practice.
Please reach out if you have any more questions! 🙂
generosepomelo says
I love your photos, what camera did you use? (sorry I’m more into photography than baking!)
Just by looking at the photos it makes me drool, though I’m not really into zucchini and carrot muffins at all. None the less, I love the styling!
Kylie - Curated Life Studio says
I use the Canon 5D Mark IV, 24-70mm lens and edit my images in Adobe Lightroom and Photoshop – please remember though, it’s not just the equipment. I could get similar results with an entry level camera / kit lens. It’s just practice, practice and practice.
Please reach out if you have any more questions! 🙂
Clarice says
This post made me smile. I was trying to think about all the disgusting things my parents asked me to drink. It is horrifying but I think I was so strong-willed that I never gave in to them. My mom told me that I would bite them instead if they force me to drink something I do not want.
BTW, your photos are stunning!
Berlin says
I love carrot muffins. We’ve baked a few carrot muffins before. I have never tried it with zucchini though and it’s something I would love to try after seeing your recipe here!
We’ve tried to bake a muffin before without egg and it pretty turned out beautiful and yummy. In fact, it was prettier and tasted better than with the egg one!
Kylie - Curated Life Studio says
Wow, I’m so pleased to hear that you’ve enjoyed egg-free muffins in the past! I would love to hear how the recipe turns out with the zucchini!
Chantelle says
Just made these, oh my gosh they are delicious!!! I will be making another batch this afternoon because i dont think they will last long. My 1yr old loves them also!
Kylie (Author) says
I’m so happy to hear that you and your 1-year-old love this recipe Chantelle!
If you have any requests, feel free to get in touch! 🙂
Angela says
I just tried substituting vegetable oil for cows milk as that’s what I had on hand. My daughter is allergic to eggs and starts a new daycare soon, so I’m experimenting with recipes to sub an egg-free version of baked goods the daycare serves.
Quick questions – how much oil? It says half, so I guessed half cup? Also, when do you mix in the vinegar and baking soda? I almost forgot and tossed it in just at the end. Thanks!
Kylie (Author) says
Thank you so much for your comment Angela! I’m sorry for the delayed comment, I was in Shanghai.
Thank you so much for picking up on the error, the quantity of the oil has been fixed! The vegetable oil helps the texture of the muffins, I would love to hear, how did your variation turn out?
The vinegar and baking soda is the first step in the instructions! Happy baking and good luck!
Sam says
Hi I’m currently baking these and discovering they are still wet in the middle after 35 mins but very dark on top. Do you think I’ve used too much mix?
Kylie (Author) says
Hi Sam, Gosh! I’m sorry that you’re muffins aren’t turning out, did you adjust any of the ingredients or amounts?
There could be a few reasons, the first being the type or quality of the oil used as certain qualities of oil have different smoking points.
I think the more likely reason is your oven. Has it recently been temperature calibrated? Are you using Celsius as opposed to Fahrenheit? Try reducing the temperature and cook for an additional 15 – 20 minutes. Then test the centre with a toothpick.
Good luck and please let me know how they turn out! ?
Conall Mayhew says
Hi, these sound great and I’d love to try, but I just had a few questions first. How long would these last in the fridge? And if I were to make a batch, freeze some and then defrost/toast in the oven later, would they still turn out okay?
I’m looking for a cheapish egg free snack/quick lunch time food I can make in bulk, and these look really good!! Thanks 🙂
Kylie (Author) says
Hi Conall, Thanks for stopping by – it always makes my day to receive comments like this! 🙂
I would aim to eat them within 3-4 days of being baked – that’s normally the longest that they last in our fridge anyway! 😉
I haven’t tried to bake/freeze the muffins in batches but I don’t really see why it wouldn’t work if you defrosted and toasted them afterwards. I’m about to prepare a variation of this recipe over the weekend so I’ll do a few tests and let you know.
Happy Baking! I hope you enjoy the recipe, I would love to hear how they turn out! 🙂
Renee Emery says
I just made a batch of these as a snack option for my bub who has an egg allergy – super easy to make, these are delicious! Thank you for the recipe – this will now be on a steady rotation in our house!!
Kylie (Author) says
I’m so glad you enjoyed the recipe Renee! I have a few variations coming soon too!
Sarah says
Hi! Just wondering if Cows milk could be used instead of Soy? We dont often have soy milk in the house but I’d love to make this a regular snack to bake for the kids, especially for my son who has an egg intolerance.
Many thanks
Kylie (Author) says
Hi Sarah, yes I don’t see any challenges with adding regular milk.
Soy milk can be thicker than regular milk so I would suggest adding it gradually and stirring the muffin mixture to make sure it’s an even consistency. I would love to hear how they turn out!
Poppy says
My 5 year old absolutely loves these! Thank you so much for sharing!
Kylie - Curated Life Studio says
Wow! Receiving feedback like this makes my day, I’m so glad that your child loved these muffins!
Emily says
This is the best veggie muffin recipe I have found. I just used self raising flour and put in a few extra veggies (so my toddler will get more in his diet! We both LOVED them. This is a keeper!
Kylie (Author) says
Wow! Thank you so much for your feedback Emily, you’ve made my day! 🙂 Let me know if you come up with any interesting variations!
Lauren says
These look delicious!
Can you omit the cheese as my son has a dairy allergy? Was thinking of trying nutritional yeast instead to add that cheesy flavour
Kylie (Author) says
Hey Lauren, thanks so much for your question!
I haven’t tried this recipe without the cheese to be able to comment with absolute certainty. In saying that, the cheese doesn’t act as a binding agent so I can’t see what the harm would be by adding in a teaspoon of nutritional yeast as a substitute to the cheese. You could also try vegan cheese as an alternative?
Please stop by again, I would love to hear how they turn out! 😊
Lynne says
Hey, I just made these with soy cheese instead of regular cheese to make them vegan. Turned out really well. Nutritional yeast also worked well for that nutty cheese flavour.
I also froze them and defrosted and toasted them.Yum!
Kylie (Author) says
Hi Lynne, Thanks so much for touching in! You have no idea how thrilled I am to hear that the vegan variations worked out, I totally love the ideas! I’ll have to try the nutritional yeast the next time I prepare this! 🙂 x
Marta Helga Levay says
I feel very grateful for this excellent recipe! Dill is something I grow up with in my home country, but my husband and son never liked it… until now!:) I decided to make these vegan muffins as I needed some good lunchbox options. I used GF flour and xylitol (instead of sugar) , and it came out fantastic!! I had to bake it for a bit longer, but the results was so yummy, now I have to repeat it again, it becomes my staple vegan recipe and my son & husband loves dill from now on. Thank you very much! <3
Kylie (Author) says
Wow Marta! I’m so happy to hear that these were a hit for you and your family! Thanks so much for sharing you’ve made my day! 🙂
I’ve been meaning to try these with GF Flour so I’m so grateful that they turned out!
Happy Baking! Xx
J.T. says
This recipe sounds very delicious. I’m going to make them tonight. Could I add some extra fiber like soaked cracked wheat or bulgar wheat in the recipe? If so, would the muffins come out less moist?
Kylie - Curated Life Studio says
Hey J.T, thanks so much for your comment! I haven’t tried the recipe by adding either cracked wheat or bulgar so I can’t offer too much insight. What I love about cooking though is trying new things to recipes to make the dish my own! Good luck and please let me know how they turn out! 🙂
Bec says
Made these today and they’re super tasty! Changed the recipe just a little to make it vegan and they turned out great, though I had to cook them for about an extra 7-8 minutes as they were a tiny bit too moist when I first took them out. Delicious!
Kylie - Curated Life Studio says
Oh wow, you’ve made my day! I’m so glad you loved them Bec! If you ever have any requests, please feel free to shout out! 🙂
Sharon says
These look amazing! Have you ever tried these Gluten free? As I would love these for my Master 6. But I would want to eat them as well so need GF.
Kylie - Curated Life Studio says
Thanks so much for your comment Sharon! I personally haven’t tried making them gluten-free though people have commented suggesting they’ve substituted the flour for a gluten-free blend and it’s worked for them!
Please let me know how you go. In the meantime, I’ll work on developing a recipe to also make them gluten-free! 🙂
LC says
Amazing recipe! We used cucumber instead and without cheese, they turned out so moist and fluffy. Perfect summer snack. Thank you!
Kylie - Curated Life Studio says
Wow, thanks so much LC! I’m so happy to hear they turned out well for you! I’ll have to give cucumber a try next time!
DEEPTI says
Can we not use cheese in this recipe and use something like tofu instead?
Kylie - Curated Life Studio says
Hi Deepti, thanks so much for your comment. I have personally tried vegan cheese as an alternative – I haven’t substituted the cheese for tofu though.
Good Luck and please let me know how it goes! 🙂
Samantha Choi says
Hi there, I just made these, they were great. I added some chopped bell pepper and sweetcorn, I also didn’t have any vegan cheese, so I added some shredded tofu and nutritional yeast. They were really yummy and soft and moist. 👍🏼
Kylie - Curated Life Studio says
Oh wow, I’m so glad to hear you loved them! Thanks so much for your comment Samantha – it always makes my day to hear how my recipes turn out. 😊 x
Sharon says
Hi Samantha, just wondering which tofu did you use – firm, silken etc & did you just substitute the cheese weight (1/2 cup)? Thanks for your help.
Dorris Grant says
Hi Sharon, I tried them with the same equivalent using firm tofu and they turned out amazing! Perhaps not the same consistency as cheese would give, but they are super moist – so delicious! Def reccomend
Pongodhall says
Could you please put down the weight of the cup size (loose or hard packed)? I love to do hidden vegetable savoury muffins but I don’t get it quite right.
Kylie - Curated Life Studio says
Yes of course Pongodhall, I’ll look at updating it shortly! 🙂 x
Stella Hicks says
These turned out so fluffy! My 5 year old loves them! Thank you so much for sharing x
Kylie - Curated Life Studio says
Wow! I’m so glad to hear your children love this recipe! They do make perfect lunch-box snacks that’s for sure! 🙂
Amy says
Just made these and they’re soo yum! Added chopped capsicum too 🙂 Mine we’re vegan as used vegan grated cheese.
Thankyou for this great recipe
Kylie - Curated Life Studio says
Thanks so much for your comment, Amy. It’s made my day! Your variation sounds delicious, I’ll definitely have to try adding the capsicum the next time I whip these up! ☺️
Corinne says
I was a little apprehensive that these would turn out mushy, but they were perfect.
My family literally inhaled these.
Rhonda says
I love the zucchini version, added some mushrooms, chives and tofu and they were yum!
Thanks for such an easy recipe.
Tiff says
Can you switch the soy milk with full milk?
Looks like an awesome recipe can wait to try!!!
Kylie - Curated Life Studio says
Thanks so much for your comment, Tiff.
Soy milk is thicker in consistency than regular milk. To substitute the soy milk with regular milk, I recommend using 3/4 of a cup instead.
Good luck and happy baking! Please let me know how they turn out. 🙂 x