Vegan Savoury Muffins made with Soybeans & Zucchini

Delicious and healthy vegan savoury muffins which also happen to be gluten free and oil free. These are a great on-the-go snack for breakfast or any time of day. They're also ideal for kids' lunch boxes. If you don't have time to cook the soybeans from scratch, simply use a canned/cooked bean of your choice. The vegetable ingredients can be changed up too!

Serves 16 | Prep time: 25 mins | Cooking time: 35-40 mins


Dry mix

  • 1 3/4 cup corn flour
  • 1/4 cup nutritional yeast flakes
  • 2 1/2 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1/2 tsp turmeric
  • 1/2 tsp dry oregano
  • Optional: 1/8 tsp (or more) cayenne pepper

Wet mix

  • 1 cup cooked soybeans* (can sub with beans of choice)
  • 1/4 cup tahini
  • 2 Tbsp tamari sauce
  • 1 Tbsp fresh lemon juice
  • 1 cup water


  • 1/2 cup chopped leafy greens
  • 1 small leek, chopped
  • 1 medium tomato, diced
  • 1/2 cup grated zucchini
  • 1/2 cup chopped fresh herbs (we used parsley, mironi [chervil] & mint)


  1. Prepare all your veggies by chopping or dicing them. Preheat oven to 190C/375F.
  2. If not using a silicone muffin pan, line your muffin tray with patty pans.
  3. In a large bowl gently mix all the dry ingredients with a whisk.
  4. Place all the wet ingredients in a blender and blend until smooth.
  5. Pour the wet ingredients and the veggies into the dry mix and combine gently. Take care not to over mix.
  6. Using a spoon, add the batter to each muffin cup/patty pan 3/4 of the way full.
  7. Optional: garnish with a sprinkle of pepitas on top before baking.
  8. Bake for 35-40 minutes. Check a muffin with a toothpick, it should come out almost clean.
  9. Cool on a wire rack before consuming. Store in an airtight container and enjoy as a snack, a grab and go breakfast or add to your kid’s lunch box.

Note (1): *For the soybeans, cook a batch of soybeans in a pressure cooker and use the required amount for the recipe. Refrigerate or freeze the rest to use in other recipes.

Note (2): 2 cups of dry soybeans yields approx. 5 cups of cooked soybeans.

Macros (per muffin) – Carb: 17g  Fat: 4g  Prot: 4g  Calories: 120

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BreakfastSnacksKidsOtherGluten FreeSugar FreeLow FatLow Carb

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