Description
These Savoury Vegan Muffins are a delicious gluten-free treat perfect for breakfast, lunch, or a snack. Made with a blend of gluten-free flour, nutritional yeast, and fresh vegetables, they’re moist, flavorful, and easy to make. The muffins are dairy-free, vegan-friendly, and can be enjoyed warm or at room temperature.
Ingredients
Wet Ingredients
- ¼ cup melted coconut oil
- 1 cup unsweetened almond, oat, or soy milk (at room temperature)
- 2 tbsp ground flaxseed mixed with 4 tbsp water (set aside to thicken)
- 2 tsp apple cider vinegar (or white vinegar)
Dry Ingredients
- 2½ cups gluten free flour (Bob’s Red Mill All Purpose Baking Flour recommended)
- 2 tsp baking powder
- ½ tsp baking soda (bicarbonate of soda)
- 3 tbsp nutritional yeast
- ¾ tsp salt
Add-ins
- 1 cup diced mixed vegetables (red bell pepper and zucchini preferred)
- 3 tbsp chopped chives
- ½ cup grated vegan cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-hole muffin tin with paper cases or muffin liners to prepare for baking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted coconut oil, room temperature plant-based milk, thickened flaxseed mixture, and apple cider vinegar to combine the wet ingredients thoroughly.
- Add Dry Ingredients: Gradually whisk in the gluten-free flour, baking powder, baking soda, nutritional yeast, and salt until the batter is lump-free and well combined.
- Incorporate Add-ins: Using a large metal spoon, gently stir in the diced vegetables, chopped chives, and grated vegan cheese if using, ensuring even distribution throughout the batter.
- Fill Muffin Tins: Divide the muffin batter evenly among the 12 lined muffin cups, filling each approximately two-thirds full for best results.
- Bake: Place the muffin tin in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out almost clean.
- Cool: Remove the muffins from the oven, transfer them onto a wire rack, and allow them to cool for about 10 minutes until they are cool enough to handle.
- Store: Once completely cooled, store any leftover muffins in an airtight container at room temperature to maintain freshness.
Notes
- Ensure milk is at room temperature before mixing to prevent the coconut oil from solidifying.
- Ground flaxseed mixed with water acts as an excellent egg substitute in vegan baking.
- You can customize the mixed vegetables according to your preference or seasonal availability.
- Adding vegan cheese is optional but enhances flavor and richness.
- Use gluten-free flour to keep the recipe gluten-free, or regular flour if gluten is not a concern.
- Store muffins in an airtight container to keep them fresh for up to 3 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Savory Snacks
- Method: Baking
- Cuisine: Vegan, Gluten-Free
