Fluffy and delicious savoury vegan muffins loaded with sun-dried tomatoes, bell peppers, and herbs – perfect for on the go snacks or a no fuss lunch.

There’s a time and place for sweet muffins. And this ain’t it. These savoury vegan muffins are made with both plain and gram flour for texture and flavour. They’re also loaded with sun-dried tomatoes, garlic, herbs, and red pepper chunks for serious bite. Perfect for when you want something warm, comforting, and vaguely Mediterranean – without the plane ticket.

These aren’t your average ‘ugh, another boring sandwich’ type lunch. These are purposeful. Portable. Packed with protein and flavour. Slightly smug, but in the best way. And they weren’t meant to even be for a recipe. Because yes, yes I do sometimes cook things that I’ve no intention of photographing and turning into a blog post. They were meant to be a ‘just in case’ bake for the week. And then I blinked and three were gone before 9am, one-handed, while replying to emails and arguing with Baxter about whether squirrels have souls.

And so I figured they were a recipe worth sharing.

Why you’ll love these savoury muffins

Quite simply they’re the perfect grab-and-go option for busy mornings, lazy brunches, or those random snack attacks that hit at 3pm. Made with a mix of plain and gram flour, they’ve got a soft, satisfying texture with just enough bite – no soggy muffins here, thank you very much. Packed with sun-dried tomatoes, garlic, herbs and bell peppers, they’re bursting with bold, Mediterranean inspired flavour in every bite. These easy vegan muffins are dairy-free, egg-free and meal-prep friendly, making them a go to for anyone craving plant based savoury bakes that actually deliver. Not gluten-free, but unapologetically delicious.

Ingredients to make easy plant based savoury muffins

Gram flour – also known as chickpea flour this packs a big protein punch. I use this stuff so much in my vegan cooking and baking. Pancakes, fritters, frittata, Spanish omelette, quiche. It’s SO versatile.

Bell peppers – I’ve used red but use whatever colour you prefer. The red are generally a little sweeter, more nutrient-rich, and have a richer flavour profile due to their increased ripeness and longer time spent on the vine.

Sun-dried tomatoes – their concentrated, slightly tangy richness means they bring a bold, salty-sweet punch that fresh tomatoes just don’t deliver.

Red onion – adds a subtle sweetness and just enough bite to balance the richness. Plus, they’re less shouty than white onions and don’t hijack the whole muffin.

How to make savoury vegan muffins

Making these savoury vegan muffins is gloriously low stress. Just whisk the dry ingredients together, stir in the sautéed veggies and flavour bits, then add the wet ingredients and mix until just combined. No overthinking, no over mixing. Spoon into your muffin tray, bake till golden, and try not to eat three before they’ve cooled. (I failed. No regrets.)

Serving Suggestions

(AKA “what else can I eat so I don’t just live off muffins for three days straight”… unless that’s the plan, in which case, carry on).

Literally any soup – because soup + savoury muffins = soul mates.

Cucumber, Radish & Herb Salad with Creamy Lemon Dressing – zingy and crisp, a good foil to a warm muffin

Caramelised Onion Hummus – for muffin dipping, sandwiching, or just spooning

(pssst .. I also have the most gorgeous herby butterbean hummus in my Spring Brunch Freebie)

FAQ (Because someone’s going to ask)

Can I freeze them?
Yes! Freeze after cooling completely. Wrap individually or shove in a bag – your call. Reheat in the oven or microwave.

Can I swap the gram flour?
Technically yes, but gram flour gives these a slightly nutty, protein-packed base that plain flour can’t match. Worth the pantry space.

Do they taste eggy?
Nope. No eggs. No egg replacers. Just solid savoury flavour. But if you miss it, add a tablespoon of nutritional yeast to up the umami or a pinch of kala namak instead of adding salt for that eggy sulphur flavour.

Storing your baked vegan muffins

These muffins will keep in an airtight container at room temperature for 2–3 days, or in the fridge for up to a week. Reheat in the oven if you like them warm and a bit crisp around the edges. Freeze extras for up to 3 months – they actually defrost surprisingly well and don’t get weirdly soggy.

These savoury vegan muffins are quick, nourishing, and wildly satisfying. Whether you’re meal prepping, brunching, or just avoiding another sad salad, these muffins show up and do the job. No fuss. No fluff. Just good food.

Now go forth and bake. And if someone asks why you’re eating muffins at 9am on a Tuesday with a smug look on your face, just nod wisely and offer them one.

Want even more easy vegan lunch ideas? Try these:

Warm Spring Salad with New Potatoes

Chickpea and Roasted Tomato Avocado Toast

Vegan Roast ‘Chicken’ and Asparagus Salad

Spring Onion Pancakes

If you make this recipe or any of the recipes from The Cook & Him I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see your picture!)

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