My name is Nina and welcome to my blog, Naturally Nina. This is my space for all things that are important to me in living a healthful, vibrant and compassionate life. I hope you enjoy and can find a bit of inspiration!

Italian Herb, Carrot and Zucchini Muffins

Italian Herb, Carrot and Zucchini Muffins

Usually, when it comes to snacking I'm definitely more of a sweet person. However these savoury muffins have seriously made me question that, they're THAT good.

When I still went to school, Mum used to make my sister and I savoury muffins to take with us for lunch or snacks all the time (much to the envy of all my school friends!). Of course, at the time I wasn't vegan so they contained cheese and eggs, as well as oil. But I promise, this savoury muffin recipe tastes just as good!


They're fluffy, moist and packed with a delicious savoury Italian-inspired flavour of mixed herbs and garlic. They're also packed with fibre, potassium, magnesium, vitamin A and C, and a whole bunch of other micronutrients thanks to the not one, but 3 different hidden veggies. Lunch-box and freezer friendly, easy to take with you on-the-go and approved by the whole family - they're even gluten free too, for all of my gluten-free friends out there!

Be sure to tag me on Instagram if you give these a go, it really makes me so happy to see your recipe re-creations!

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  • 3/4 cup buckwheat flour
  • 3/4 cup brown rice flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • black pepper, to taste
  • 1 tsp Italian mixed herbs
  • 2 tbsp parsley, chopped
  • 1/2 cup sweet potato puree (see notes)
  • 1 tbsp apple cider vinegar
  • 1 1/4 cup plant milk of your choice
  • 1 (100g) medium carrot, finely grated
  • 100g zucchini, finely grated


  1. Preheat your oven to 180 degrees Celsius and prepare a muffin tray
  2. Sift together the flour, baking powder, baking soda, nutritional yeast, herbs and spices
  3. In a separate bowl, mix together the sweet potato puree, apple cider vinegar and plant milk
  4. Combine the wet and dry ingredients, then gently stir in the grated carrot and zucchini. Be careful not to over-mix!
  5. Spoon the mixture evenly into your muffin tray and bake for 35 minutes until golden on top and a skewer comes out clean
  6. Enjoy!


  • This recipe makes 6 medium sized muffins
  • Store in a sealed container in the fridge for up to a week
  • These muffins can also be frozen
  • Feel free to substitute the flours for another type (such as spelt, wholemeal or oat flours) however the texture and amount of liquid needed may change slightly!
  • To make the sweet potato puree, simply boil or steam your sweet potato, then blend until smooth


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