Savoury Muffins

by @thenakedseed

From an on the go breakfast to a school-friendly lunch box snack, these savoury muffins are an absolutely delicious option. Fluffy but moist and nutritionally loaded! Lui at The Naked Seed is a Nutritionist and Colon hydrotherapist. With a passion for holistic health and wellness, a special interest in gut health and a love of creating delicious, healthy recipes. You can find more about Lui on her Instagram @thenakedseed or on her website

Servings: 10
prep time
cook time
total time

  • 2 cups grated pumpkin
  • 2 cups grated broccoli
  • 3 eggs
  • 1/4 cup olive oil
  • 1 cup unsweetened almond or oat milk
  • 1/4 cup nutritional yeast
  • 1 + 1/2 cup buckwheat flour
  • 2 tsp salt
  • 2 tsp cumin (can omit)
  • 2 tsp baking powder
  • Pepitas & goats feta to top
  • Optional: add 1/2 cup grated cheese to mixture


Heat oven to 180 degrees celsius. Oil 10 muffin tins ready for muffin mix. Press grated pumpkin between paper towels for 10 mins to drain excess water. Grab 2 large mixing bowls. Add grated veggies into 1 bowl and add all wet ingredients into this same bowl. In the other mixing bowl, add all dry ingredients- sieving the flour and baking powder. Mix all dry ingredients together. Mix dry ingredients into wet ingredients and mix together until well combined. *Add optional grated cheese if using cheese. Pour out muffin mix evenly into muffin tins. Top with feta chunks and sprinkle with pepitas. Bake for 30 minutes until browned. Let them cool down slightly, but make sure to enjoy your first muffin warm and fresh from the oven.