vegan savoury muffins

These gluten-free savoury muffins are flavoured with pesto and sun-dried tomatoes. The wonderful texture comes from using polenta and chickpea flour! Naturally vegan, dairy-free and egg-free too.

Gluten-free Savoury Muffins with Pesto (Vegan)

olive oil

onion,

garlic cloves,

basil, parsley and chives

gluten-free flour

polenta

chickpea flour

tsp baking powder

Salt and pepper,

tbsp Sacla free-from pesto

water

apple cider vinegar

Preheat oven to 190C / 370F and grease...

Preheat oven to 190C / 370F and grease a non-stick muffin tin with oil or use muffin liners, if preferred.

Heat the olive oil in a frying pan...

Heat the olive oil in a frying pan and saute the onion and garlic for 5 minutes.

Meanwhile, in a large bowl, stir together the...

Meanwhile, in a large bowl, stir together the gluten-free flour, polenta, chickpea flour, baking powder, salt and pepper.

To the frying pan, stir in the pesto,...

To the frying pan, stir in the pesto, cream cheese (or yoghurt), water and vinegar. Mix in the sundried tomatoes.

Add the wet mixture to the bowl of...

Add the wet mixture to the bowl of dry ingredients and mix until well combined.

Transfer the mixture to the muffin tins, filling...

Transfer the mixture to the muffin tins, filling each hole about three-quarters of the way up.

(Optional) stir in a little extra pesto on...

(Optional) stir in a little extra pesto on top.

Bake for 20-25 minutes until golden brown. Leave...

Bake for 20-25 minutes until golden brown. Leave to cool before serving.

These Eggless Vegetarian Savoury Muffins are proof that you can create yummy savoury muffins that are egg free! Perfect for fussy eaters, lunch boxes or with your favourite soup!

Egg-free Zucchini and Carrot Muffins

flour

tsp baking soda

tsp sugar (optional)

tsp sea salt

soy milk

sunflower oil

tbsp organic apple cider vinegar

zucchini

carrots (grated)

cheddar cheese

dill (finely chopped)

Preheat the oven to 200° Celsius.

In a large mixing bowl, add the plain flour, baking soda, baking powder, sugar and sea salt. Stir and combine the dry ingredients together.  

Make a small well in the dry ingredients, and add the soy milk, sunflower oil, and apple cider vinegar. Stir until all the ingredients are well combined and sticky in texture. Fold through the zucchini, carrots, grated cheese and dill.

Divide the muffin mixture evenly across the muffin tray cups and sprinkle each muffin with either sunflower or pumpkin seeds. Bake for 20 minutes, or until a skewer can be inserted into the centre of a muffin and be removed without any residue.

One finished, remove the muffin tray from the oven and allow to cool for 5 minutes before transferring the muffins to a cooling rack. Bon Appétite! :)

These vegan savoury muffins are moist, packed with vegetables, and come together in one bowl! You can easily customise these muffins to your own tastes.

Vegan Savoury Muffins

(375 grams) all-purpose plain flour (whole wheat flour

(12 grams) nutritional yeast (or

baking powder

baking soda

herbs

garlic powder (or onion powder)

salt

(315 grams) dairy-free milk

(125 grams) light olive oil

apple cider vinegar (lemon juice vinegar

(150 grams) grated zucchini ((1 small to medium zucchini) (note 4

(100 grams) grated carrot ((1 medium carrot))

(120 grams) red capsicum (bell pepper) (finely chopped, optional)

(15 grams) baby spinach leaves (finely chopped, optional)

pumpkin seeds (pepitas)

Preheat the oven to 180°C (350°F). Line a 12-cup muffin tray with muffin cases.

Add all of the dry ingredients to a large mixing bowl and mix until just combined.

Add all the wet ingredients and vegetables to the bowl and mix until just combined. Make sure there are no lumps of dry ingredients. The batter should be very thick.

Use an ice cream scoop or a large spoon to divide the batter into your muffin pan. The batter should form a small mound in each cup and each cup should be almost full (see the step-by-step images above).

If desired, sprinkle pumpkin seeds on top of each muffin.

Make the muffin batter:

Bake the muffins for 30-35 minutes or until you can insert a toothpick in a muffin and it comes out completely clean.

Allow the muffins to cool in the muffin pan for 5 minutes then transfer them to a cooling rack. Allow the muffins to cool completely.

The muffins are best enjoyed at room temperature or slightly warmed up. They&#39;re delicious by themselves or with some vegan butter or avocado.

Store leftover muffins in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days or in the freezer for up to 1 month. Allow them to come to room temperature before enjoying.

Baking and storing the muffins:

Top 3 vegan savoury muffins recipes from across the web

The most viewed vegan savoury muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Gluten-free Savoury Muffins with Pe...

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Vegan Savoury Muffins

Top 3 vegan savoury muffins recipes from across the web

The most viewed vegan savoury muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten-free Savoury Muffins with Pe...

Egg-free Zucchini and Carrot Muffin...

Vegan Savoury Muffins

The most viewed vegan savoury muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine