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4.83 from 46 votes

Egg-free Zucchini and Carrot Muffins

These Eggless Vegetarian Savoury Muffins are proof that you can create yummy savoury muffins that are egg free! Perfect for fussy eaters, lunch boxes or with your favourite soup!
Prep Time10 mins
Cook Time20 mins
Resting Time5 mins
Total Time35 mins
Course: Baking, Breakfast, Side Dish
Cuisine: American, Baking
Servings: 12 muffins
Calories: 213kcal

Equipment

  • Large mixing bowl
  • Wooden spoon
  • Measuring cups and spoons
  • Grater
  • 12 cup capacity muffin tray
  • Muffin cups or baking paper

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: The information shown is an estimate provided by an online nutrition calculator. Although Curated Life Studio attempts to provide accurate nutritional information, these figures should be considered as estimates and do not replace or substitute a professional nutritionist’s advice.  

Nutrition

Calories: 213kcal | Carbohydrates: 20.6g | Protein: 5g | Fat: 12.6g | Saturated Fat: 2.2g | Cholesterol: 5mg | Sodium: 310mg | Potassium: 278mg | Fiber: 1.3g | Sugar: 2.4g | Calcium: 80mg | Iron: 1.8mg