Savoury Zucchini Muffins



Preheat the oven to 200 degrees Celsius.

Mix the flour, flax seed mixture and salt together in a large bowl. Add the nutritional yeast and mustard powder and stir the dry ingredients to mix well.

Mix the soy milk, and vegetable oil in a separate bowl. Add the grated zucchini and the chives (save a few chives to sprinkle on top).

Add the wet ingredients to the flour mixture and stir just until moistened.

Grease a muffin pan or line with paper liners. Scoop the batter evenly in the muffin cups and sprinkle the tops with some chives. Bake 25 minutes, or until golden brown.



  • 1 1⁄2 C self-rising flour
  • 1⁄4 C chives, chopped
  • tsp salt
  • 1 Tbsp ground flax seed, mixed with 3 Tbsp water 
  • 1 C zucchini, grated
  • 3⁄4 soy milk/cream
  • 1⁄4 vegetable oil
  • Tbsp nutritional yeast
  • tsp mustard powder