Description
These savoury vegan muffins are fluffy, cheesy, and packed with vegetables, making them perfect for a quick breakfast or snack. Completely gluten free and easy to prepare, they are both wholesome and satisfying.
Ingredients
- 1/4 cup melted coconut oil
- 1 cup unsweetened almond, oat or soy milk
- 2 tbsp ground flax mixed with 4 tbsp water
- 2 tsp apple cider vinegar
- 2 1/2 cups gluten free flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3 tbsp nutritional yeast
- 3/4 tsp salt
- 1 cup diced mixed vegetables
- 3 tbsp chopped chives
- 1/2 cup grated vegan cheese (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-hole muffin tin with liners.
- In a large bowl, whisk together melted coconut oil, plant milk, flax mixture, and vinegar.
- Add flour, baking powder, baking soda, nutritional yeast, and salt. Whisk until smooth and lump-free.
- Stir in diced vegetables, chopped chives, and vegan cheese if using.
- Divide the batter evenly among the 12 muffin liners.
- Bake for 25 minutes or until a toothpick inserted in the center comes out almost clean.
- Transfer muffins to a wire rack and let cool for about 10 minutes.
- Once fully cooled, store leftovers in an airtight container at room temperature.
Notes
- Use any combination of vegetables like spinach, mushrooms, or corn.
- If not gluten free, regular all-purpose flour can be substituted.
- Store for up to 2 days at room temperature or refrigerate for longer freshness.
- Reheat gently in the microwave or oven before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
