Wholemeal Vegan Savoury Muffins

 In Recipes
Vegan Savoury Muffins

I went for sundried tomatoes, basil and courgette for these muffins, but I often use spinach with various combinations!

My boyfriend Mark is from New Zealand. And as a proper Kiwi (or maybe we shall extend to Australasian for this topic), it was his pride and duty to introduce me to savoury muffins a few years ago.
I have to admit that at first, the idea of a savoury muffin was a bit weird. But I tried it and admittedly, it’s a brilliant idea!
To be honest, whether sweet or savoury, I do love muffins. Unfortunately, none of the vegan recipes I have found have met my criteria: wholemeal, healthy and fluffy.
I tried many recipes (with and without ground flaxseeds) but they always end up the same way: heavy (because I insist on using wholemeal flour instead of white and clearly I must get the conversion wrong) and/or very crumbly.
But I have seen and eaten vegan muffins that were light and fluffy so I was determined to find a recipe that works!
I have been using chickpea flour (also known as garbanzo or gram flour) a lot recently to make savoury pancakes, omelets and onion bhajis. Chickpeas truly are a miracle ingredient for vegans!
And then the penny dropped: since chickpea flour acts so well as an egg replacement, why not try it in my muffins?! I wouldn’t use it in sweet pastries as it has a strong flavour but for savoury dishes, it is great.
I adapted a basic recipe that I had and the result didn’t disappoint! They came out beautifully light and fluffy, although slightly crumbly (but no more than some “conventional” muffins that you find in cafes or shops). Mark was quite impressed and appreciative so that’s all that matters really!

Here’s my recipe. If you have any good ones, or great tips to make muffins, please share!

Dry ingredients:
1/2 tsp black pepper
1/2 tsp salt
1 cup wholemeal flour
1 cup chickpea flour
2 tsp baking powder
1 tsp baking soda

Wet ingredients:
200ml plant milk of your choice
2 tsp apple cider vinegar
100ml vegetable oil

Other ingredients:
1 or 2 cups of whatever vegetables you fancy or have to hand (spinach, mushrooms, sundried tomatoes, courgettes, etc)
a handful of herbs and/or a pinch of spices of your choice (basil, parsley, etc)
2 tbsp water, or as needed

Instructions:
Heat oven to 190 degrees Celsius.
Combine all dry ingredients in a bowl.
Combine wet ingredients in another bowl or jug.
Add wet ingredients to dry ingredients and mix until partly combined. Add the 2 tbsp of water (or more) if it’s too dry. Do not mix too much.
Add the vegetables and herbs and fold through – it should now look combined.
Spoon into muffin moulds (I use silicon ones so they’re easy to remove) and bake for 20 minutes, or until golden (check they are well cooked with a knife or toothpick). Remove from trays promptly and allow to cool on a wire rack.

Et voilà! Enjoy…

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Vegan Savoury Muffins

My boyfriend Mark is from New Zealand. And as a proper Kiwi (or maybe we shall extend to Australasian for this topic), it was his pride and duty to introduce me to savoury muffins a few years ago.
I have to admit that at first, the idea of a savoury muffin was a bit weird. But I tried it and admittedly, it’s a brilliant idea!
To be honest, whether sweet or savoury, I do love muffins. Unfortunately, none of the vegan recipes I have found have met my criteria: wholemeal, healthy and fluffy.
I tried many recipes (with and without ground flaxseeds) but they always end up the same way: heavy (because I insist on using wholemeal flour instead of white and clearly I must get the conversion wrong) and/or very crumbly.
But I have seen and eaten vegan muffins that were light and fluffy so I was determined to find a recipe that works!
I have been using chickpea flour (also known as garbanzo or gram flour) a lot recently to make savoury pancakes, omelets and onion bhajis. Chickpeas truly are a miracle ingredient for vegans!
And then the penny dropped: since chickpea flour acts so well as an egg replacement, why not try it in my muffins?! I wouldn’t use it in sweet pastries as it has a strong flavour but for savoury dishes, it is great.
I adapted a basic recipe that I had and the results didn’t disappoint! They came out beautifully light and fluffy, although slightly crumbly (but no more than some “conventional” muffins that you find in cafes or shops). Mark was quite impressed and appreciative so that’s all that matters really!
Here’s my recipe. If you have any good ones, or great tips to make muffins, please share!

Vegan Savoury Muffins
Print Recipe
Servings Prep Time
6 muffins 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 muffins 15 minutes
Cook Time
20 minutes
Vegan Savoury Muffins
Print Recipe
Servings Prep Time
6 muffins 15 minutes
Cook Time
20 minutes
Servings Prep Time
6 muffins 15 minutes
Cook Time
20 minutes
Ingredients
Dry ingredients
Wet ingredients
Other ingredients
  • 1-2 cups vegetables whatever vegetables you fancy or have to hand (spinach, mushrooms, sundried tomatoes, courgettes, etc)
  • 1 handful/pinch herbs/spices of your choice (basil, parsley, chilli, etc)
  • 2 tbs water (or as needed)
Servings: muffins
Instructions
  1. Heat oven to 190 degrees Celsius.
  2. Combine all dry ingredients in a bowl.
  3. Combine wet ingredients in another bowl or jug.
  4. Add wet ingredients to dry ingredients and mix until partly combined. Add the 2tbs of water (or more) if it's too dry. Do not mix too much.
  5. Add the vegetables and herbs and fold through - it should now look combined.
  6. Spoon into muffin moulds (I use silicon ones so they're easy to remove) and bake for 20 minutes, or until golden (check they are well cooked with a knife or toothpick). Remove from trays promptly and allow to cool on a wire rack.
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