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Vegan Cheddar, Bacon, and Potato Muffins square

Cheddar, Bacon, and Potato Muffins

Savory vegan Cheddar, Bacon, and Potato Muffins are a terrific afternoon snack, but they’re also perfect for a grab-and-go breakfast. They’re a great companion to soups and stews, too!
Course Breakfast, Snack
Cuisine American
Keyword vegan muffin, vegan potato muffin
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yields 12 muffins
Calories 173 kcal
Author Dianne


  • 1 large or two small Yukon Gold potato, about 8 ounces, cut into ½-inch dice
  • 1 cup almond or soy milk
  • 2 tablespoon apple cider vinegar
  • cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup applesauce
  • ½ cup crumbled, cooked tempeh bacon
  • ½ cup shredded non-dairy cheese
  • 2 scallions chopped
  • 2 tablespoons chopped fresh chives


  1. Position a rack in the upper third of the oven and preheat the oven to 350°F. Lightly oil the cups of a muffin pan or line it with paper liners.
  2. Add the diced potatoes to a medium-sized pot with enough water to cover them plus an inch. Add a pinch of salt to the water. Bring to a rolling boil and cook the potatoes are fork-tender, about 10 minutes.
  3. Mix the almond or soy milk and apple cider vinegar together and set aside.
  4. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Pour the non-dairy milk and apple sauce into the dry mixture and mix until there are no visible lumps of flour. Do not overmix. The batter will be thick.
  6. Carefully fold in the potato, tempeh bacon, non-dairy cheese, scallions and chives.
  7. Divide the batter among the muffin cups, filling them ¾ of the way full.
  8. Bake until the muffins are golden brown around the edges and toothpick inserted in the center comes out clean, about 17 to 20 minutes.
  9. Place the muffin tin on a wire rack and allow the muffins to cool for 10 minutes before carefully removing them. Serve warm.