Vegetable Muffins

These very tasty muffins are perfect to enjoy for breakfast, lunch or dinner. Serve them with salsa and cashew cheese, or jazz it up with a salad and a side of sun-dried tomatoes.

Savoury Muffins

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Savoury Muffins
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Author: Michele
Servings: 12 muffins
Category: breakfast, lunch, dinner, snack


  • 3 free range or organic eggs
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon vegetable stock paste
  • ¼ cup coconut or almond milk
  • 2 cups chopped pumpkin (about 1cm cubes)
  • 1 medium zucchini, grated
  • ½ onion, finely chopped
  • 1 cup tapioca flour
  • ½ cup coconut flour
  • ¼ cup nutritional yeast
  • 2 teaspoon baking powder
  • 1 teaspoon curry powder
  • 1 teaspoon pink salt
  • Pepper to taste


  1. Pre-heat oven to 180°C. Line a 12-cup muffin tray with baking paper squares or patty papers and set aside.
  2. Place eggs, oil, stock and milk in a bowl and whisk to combine.
  3. Add pumpkin, zucchini and onion and stir to combine.
  4. Combine all dry ingredients in a separate bowl.
  5. Add dry ingredients to vegetable mix and stir to combine.
  6. Divide mixture evenly between muffin cups.
  7. Bake for 20-25 minutes or until a skewer comes out clean when inserted into the centre of a muffin.
  8. Remove muffins from oven and place on a wire rack to cool.
  9. Serve warm with a salad and a side of cashew cheese.
    Thermomix Instructions
  1. TBA

Recipe Variations

  • Hide the vegetable in this recipe by finely chopping them in a food processor before adding dry mix.
  • For extra greens, adda handful of parsley or herbs.

Recipe Notes

  • These muffins freeze well but are best serves warm.
  • if you don’t have vegetable stock concentrate, you can use 1/2 a stock cube instead.