Savoury Vegan Muffins (gluten free)
These savoury vegan muffins are easy to make and naturally gluten free. They can be eaten at any time of day but are great as a savoury breakfast, snack or packed lunch.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Breakfast, Snack
Cuisine: American, gluten-free, healthy, vegan
Diet: Gluten Free, Vegan
Servings: 12 muffins
Calories: 103kcal
Author: Elizabeth Emery
- ¼ cup melted coconut oil
- 1 cup unsweetened almond, oat or soy milk (at room temperature or oil will solidify)
- 2 tablespoon ground flax, mixed with 4 tablespoon water and set aside to thicken
- 2 teaspoon apple cider vinegar (or white vinegar)
- 2½ cups gluten free flour - I like Bob's Red Mill All Purpose Baking Flour (use regular flour if gluten isn't an issue for you)
- 2 teaspoon baking powder
- ½ teaspoon baking soda (bicarbonate of soda)
- 3 tablespoon nutritional yeast
- ¾ teaspoon salt
- 1 cup diced mixed vegetables (I like using red bell pepper and zucchini)
- 3 tablespoon chopped chives
- ½ cup grated vegan cheese (optional)
Preheat your oven to 350°F/175°C. Line a 12-hole muffin tin with paper cases/muffin liners.
In a large bowl, mix together melted oil, milk, flax/water and vinegar using a hand whisk.
Whisk in flour, baking powder and soda, nutritional yeast and salt. Whisk until well combined and lump-free.
With a large metal spoon, stir in diced vegetables, chives and cheese (if using).
Divide mixture evenly between 12 muffin liners.
Bake for 25 minutes, or until a toothpick comes out of the middle of a muffin almost clean.
Turn muffins onto a wire rack and allow to cool for 10 minutes or until cool enough to eat.
Once completely cool, store remaining muffins in an airtight container at room temperature.
Coconut oil - You can use any kind of heat-tolerant oil, but I like coconut because it has a creamy flavour that enhances this vegan muffin recipe.
Dairy-free milk - Any kind of unsweetened milk works. But make sure it's at room temperature or it will make your coconut oil solidify.
Vinegar - I like to use apple cider vinegar here but feel free to use white vinegar if it's what you have.
Flour - My recommendation is to use Bob's All-Purpose Gluten Free Flour, but most store-bought gluten free mixes should work too. If you want to be as unrefined as possible, you can make these savoury vegan muffins with oats blended into flour.
Nutritional yeast - It isn't essential to use if you really aren't a fan of nutritional yeast. (If you aren't using it, sub in an extra 3 tablespoon flour.)
Use muffin liners - These muffins can stick if you put them straight into the tins, so it's best to use liners to ensure they come out cleanly.
Calories: 103kcal | Carbohydrates: 9.6g | Protein: 3.5g | Fat: 6g | Saturated Fat: 4.7g | Sodium: 258mg | Potassium: 199mg | Fiber: 2.5g | Sugar: 1g | Calcium: 51mg | Iron: 1mg