I had been wanting to create a recipe for vegan savoury muffins for quite a while so I am so pleased to finally share this one with you. I also wanted to make it gluten-free and nut-free to be suitable for lunchboxes for kids. As well as suit as many people as possible!
ps: check out this blogpost of mine for more vegan lunchbox recipes!
I created these in collaboration with Sheese Australia. You can find their vegan cheese products in the vegetarian chiller of Woolworths. Check out their website buteisland.com.au to find out more.
I tried a few different flour combinations and found that using chickpea flour, buckwheat and polenta was the winner! It gives them the best savoury taste and are not too crumbly!
Like I said before these vegan savoury muffins are gluten-free (using my trio of gluten-free flours!) and also nut-free. They make a great light lunch, snack or good for kids’ lunchboxes!
If you do not have buckwheat flour you could substitute for all purpose flour.
Vegan Savoury Muffins with zucchini and sundried tomatoes
- 1/2 cup buckwheat flour
- 1/2 cup polenta
- 1/2 cup chickpea flour
- 1 tsp baking powder
- 1 cup Sheese Grated Mozzarella Style Cheese
- 3 tbsp olive oil
- 1 cup grated zucchini
- 1/2 cup sun-dried tomatoes
- 3/4 cup water
- 1/2 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp dried Italian herbs
- Preheat your oven to 190 degrees and line a muffin pan with muffin cases.
- In a bowl combine the different flours, baking powder then add the grated Mozzarella Style Sheese and the grated zucchini and chopped sundried tomatoes.
- Add in the dried herbs, garlic and onion powder. Combine and add the olive oil and water.
- Spoon the batter into your muffin cases and bake in the oven for 30 minutes at 190 degrees Celsius.
For these vegan savoury muffins I chose to add Italian dried herbs, grated zucchini and sun-dried tomatoes to give these vegan savoury muffins a delicious Italian flavour! You could also add vegan feta, grated carrots, cumin powder etc. You could also add chilli powder or olives or roasted pumpkin.
I use the Sheese Australia vegan Grated Mozzarella style cheese for the recipe to give them a great cheese flavour. It also gives them a more traditional savoury muffin flavour! I hope you will enjoy them! The recipe makes 6 large muffins or you could make 12 half muffins by putting less dough in the muffin cases.
You could substitute the vegan cheese for nutritional yeast and add more liquid if you prefer.
If you like these vegan savoury muffins you might also like these recipes of mine:
- Sheese mini vegan NY style cheesecakes
- Delicious Vegan raspberry muffins
- Vegan mango muffins
- Vegan financiers
If you make these vegan savoury muffins or have any questions please contact me on Instagram @claireplantbasednutritionist Or tag me in your stories when you make those muffins! I really would like to see you or your kids enjoying them!