Vegan Cheese and Corn Savoury Muffins

Cheese and Corn Savoury Vegan Muffins

Here’s a snack recipe for everyone who prefers savoury over sweet – Cheese and Corn Savoury Vegan Muffins!

When you talk about snacks, 9 times out of 10, people will suggest sweet recipes. Sweet muffins, muesli bars, protein balls… But what about those people who want something savoury?

Well I’ve got you covered with these delicious muffins!

The thing I love about muffins is that they’re easy to freeze – so they’re perfect for school lunchboxes! You don’t even need to defrost them when you pack them. They defrost on their own by lunchtime. They’re also a great on the go snack or even lunch that you can easily grab from the freezer as you head out the door.

Iron Booster

I’ve included my favourite iron and zinc booster ingredient in these Cheese and Corn Vegan Muffins – Pumpkin Seeds. These seeds are packed full of iron and zinc – two essential nutrients for your growing kids.

How to Make Cheese and Corn Savoury Vegan Muffins

Start by preheating your oven and line a muffin tin with muffin papers.

I do find that the muffins can stick to the papers sometimes when you’re making oil free ones like these. If that happens, allow them to cool fully, and you should be able to get the paper off easily. Some muffin papers are better than others, so try out some different brands if you have this problem.

Once your oven is preheated, add the dry ingredients a food processor. Process until the seeds are chopped.

Add the yoghurt and process until it forms a thick crumb.

Add in the milk, cheese and corn and process until just combined. It’s important that you don’t over process the muffin mix or it will become tough.

Spoon the mix into the prepared muffin pan and bake for around 30 minutes, until browned and cooked through.

How to Freeze Ahead Your Cheese and Corn Vegan Muffins

To freeze your muffins, simply allow them to cool. Then wrap individually in plastic wrap or paper. Then place in a large, strong zip lock bag or freezer friendly container. It’s important that you use thick zip lock bags because they keep out the freezer burn better.

The other benefit to thick zip lock bags is that you can reuse them more easily!

Want More Vegan Muffin Recipes?

If you’re looking for more muffins that your kids will love, check out my High Protein Vegan Chocolate Chip Muffins with a hidden high protein ingredient your kids will never guess!

You could also try my Vegan Spinach Banana Muffins, or Healthy Kid Friendly Sweet Potato Chocolate Muffins.

My Banana Chickpea Muffins are also a favourite!

Cheese and Corn Muffins

Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 Muffins


Dry Ingredients

  • 2 cups Wholemeal Flour
  • 1 cup Rolled Oats
  • 1 Tbs Baking Powder
  • cup Nutritional Yeast
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • ½ cup Pumpkin Seeds

Wet Ingredients

  • 1 cup Unsweetened Vegan Yoghurt
  • 1 ½ cups Plant Based Milk
  • 1 cup Vegan Cheese grated
  • 2 cups Frozen Corn Kernals


  • Preheat oven to 180°C (350°F). Prepare a muffin tin by lining with muffin papers. Set aside.
  • Add the dry ingredients to a food processor and process until the seeds are chopped.
  • Add the yoghurt and process until the mix forms large crumbs. Add the milk and process until just combined.
  • Add the cheese and frozen corn and process until just combined.
  • Spoon the mix into the muffin papers. Bake for approximately 30 minutes until lightly browned and a skewer comes out clean.


These muffins can be made ahead and frozen for the week. After baking, allow to cool and then wrap individually. Store them in a sealed container or zip lock bags in the freezer for the week. There’s no need to defrost when you pack them.
NutrientPer ServePer 100g
Energy1191.64kJ (285cal)805.41kJ (192cal)
Total fat11.54g7.8g
Saturated fat4.9g3.31g
Dietary fibre4.86g3.29g

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