Savory vegan muffins made with root vegetables and spelt flour, perfect for a quick snack, lunch or dinner.
For a while I’ve wanted to make some great tasting savory muffins and I think I’ve just done it. Happy:) I absolutely love the flavor of these Beetroot, Carrot and Thyme Savory Muffins that gets developed in the oven. I’ve added some red onion to the mix and that brings it together in such a lovely way. They are so to my taste, I just love beetroot.
I’ve made these muffins twice over the last couple of days to refine the recipe and have eaten way too many of them, that’s how good they are. You could eat these for a quick lunch with some salad, light dinner to accompany a soup or for breakfast.
As I’ve made two batches, I’ve put some to freezer to save some for quick snacks during the week. When making these, the dough should be fairly thick, do adjust the coconut milk as needed. The dough is also very pretty, the beetroot colors it into a beautiful pink color. Very girly recipe.
Beetroot, Carrot and Thyme Savory Muffins (vegan)
Savory vegan muffins made with root vegetables and spelt flour, perfect for a quick snack, lunch or dinner.
Ingredients
- 1 1/2 cups mix of beetroot and carrot, peeled and grated, about 1 medium beetroot and carrot each, (200 grams)
- 1 tablespoon fresh thyme
- 1/2 red onion, sliced
- 1 tablespoon olive oil
- 1 1/2 cups spelt flour (220 grams)
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 1/2 cups oats (50 grams)
- 1/2 cup + 2 tablespoons coconut milk (150 ml)
- 1 tablespoon apple cider vinegar
- 1/3 cup olive oil (80 ml)
- 1/4 cup pumpkin seeds (40 grams) plus extra to sprinkle on top
Instructions
- Preheat the oven to 400 °F (200 °C), 350 °F fan (180 °C fan)
- Line 12 hole cupcake tin with cupcake size cases. I have used 5" squares cut from baking paper.
- Finely slice red onion and sauté with a bit of olive oil for about 5 minutes. Take off the heat and leave to cool down.
- Peel and coarsely grate beetroot and carrot and set aside.
- In a large bowl whisk together spelt flour, baking powder, bicarbonate of soda and salt.
- Add oats, beetroot, carrot and thyme and mix well together.
- In a small bowl whisk together coconut milk, apple cider vinegar and olive oil. Add to the dry mix and stir together until just combined. It should be a thick dough consistency.
- Fold in onion and pumpkin seeds.
- Spoon the mixture into your prepared cases and sprinkle with extra pumpkin seeds.
- Bake for about 40 to 45 min or until a cocktail stick comes out clean.
- Remove from the oven once ready, leave to cool down for 15 min before moving onto a wire rack.
- Enjoy!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 180Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 363mgCarbohydrates: 19gFiber: 3gSugar: 3gProtein: 4g
These muffins look divine! I’ll definitely try my hand at these… :-) Txx
Thank you! Let me know how they turn out:) xx
Hi Hana
I’ve just made this recipe. Delicious. Thank you.
Alice X
Hi Alice, so happy to hear that! Thank you for trying them out! xx
These look delicious! There are not many recipes for vegan savory muffins so I’m going to try these. What do you think, could I bake this batter in loaf pan to make savory loaf bread?
Thank you Maikki! I think you could definitely make it in a loaf pan, just will need more baking time. Hope it turns out well:)
Hi, the beets are cooked or raw? thanks
Hi Krystyna, I’ve used raw beets in the recipe.
Hi is it coconut milk from a tin or a carton please. Thanks they look so amazing
Hi Rachael, I’ve used canned light coconut milk, about 30% fat in these muffins. If you use a carton one, you might need slightly less.
I have dehydrated carrot powder and beet root powder. I would like to know how I can use it for a muffin recipe?
Hi Deborah, I normally use fruit and vegetable powders to add colour to frosting or in raw cakes. I don’t normally use them in baked goods, but you could definitely add some in to add extra flavour. In this recipe you would still have to use the fresh veggies, they make these muffins really moist, but you could add some powders too if you like. Just add up to 1tbsp and add tiny bit more milk if needed.
I made them yesterday, they were so good! Had a leftover muffin today and they even still taste really good when they are cold! Thank you for this awesome recipe :)
You are so welcome Julia! I’m so happy you’ve enjoyed the muffins & thank you so much for coming back and leaving such lovely comment :)
I am gluten free. Is there another flour you would recommend other than spelt?
Hi Kim, you can replace the spelt flour with either gluten-free flour mix or a mix of buckwheat flour, brown rice flour and little tapioca flour. You could also add some ground almonds for more moisture. I’m still to make this into a gluten-free recipe so I don’t have the exact measures, sorry. Hope it works well for you :)
Hi there,
I love this recipe and did it already numerous times :)
However as I technically should try and avoid gluten I was wondering if you have developed the gluten free version of this recipe already?
I tried them with buckwheat flour and they turned out just fine! You may need to add little more liquid though.
Hello, can I use cooked beetroot?