savory vegan muffin

These savory breakfast muffins are made with chickpea flour, sauteed veggies and a handful of pantry staples. Great for a quick grab-and-go breakfast!

Savory Vegan Chickpea Muffins

red bell pepper (finely chopped)

Baby bella mushrooms (finely chopped)

spinach

chickpea flour

yeast

parsley

garlic powder

onion powder

table salt

baking powder

baking soda

vegetable broth (water will also work)

apple cider vinegar

Preheat oven

Preheat the oven to 350 degrees F. Lightly oil or line a muffin pan.

Saute vegetables

In a large skillet, heat one tablespoon olive oil over medium-high heat. Once hot, add the bell pepper and mushrooms. Saute 7-8 minutes, or until softened. Add spinach and allow to wilt. Drain off any excess liquid. Turn off heat and set aside.

Dry ingredients

In a medium mixing bowl, combine chickpea flour, nutritional yeast, parsley, garlic powder, onion powder, salt, baking powder, baking soda.

Wet ingredients

Mix in the vegetable broth, ¼ cup olive oil, and apple cider vinegar. Mix to form a loose batter. Fold in the sauteed veggies until just combined.

Use a ⅓ cup measure to measure evenly between 9 muffin tins.  Bake for 20-25 minutes at 350F, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let rest for 5 minutes before cooling muffins on a cooling rack. Enjoy!

Great with hot or cold soups, this savory vegan muffin makes good use of summer&#39;s fresh corn and the season’s abundance of zucchini.

Corn Muffins with Black Beans and Zucchini

stoneground whole-grain cornmeal

whole wheat pastry flour

salt

olive oil

unsweetened nondairy milk (or as needed)

applesauce

packed cups grated zucchini (about 2 medium)

corn kernels

scallions chives (finely chopped)

chili peppers

vegan cheese (optional (but highly recommended))

black olives

Preheat the oven to 400 degrees F.

Combine the first 5 (dry) ingredients in a mixing bowl and stir together.

Make a well in the center of the dry ingredients. Pour in the oil, nondairy milk, and applesauce. Stir until well combined, adding more nondairy milk as needed to make a smooth, slightly stiff batter. Don't make it too wet; everything just needs to be nicely moistened.

Fold in the remaining ingredients, including any of the optional ones you’d like to use.

Divide the batter among 12 lightly oiled, paper, or parchment-lined muffin tins (yes, there are parchment muffin liners — look for them in your supermarket or natural foods store baking section). Bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center of one tests clean.

Cool on a rack, then serve warm. Store completely cooled leftover muffins in an airtight container in the refrigerator, or freeze them for future use.

Top 2 savory vegan muffin recipes from across the web

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Savory Vegan Chickpea Muffins

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Top 2 savory vegan muffin recipes from across the web

The most viewed savory vegan muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Savory Vegan Chickpea Muffins

Corn Muffins with Black Beans and Z...

The most viewed savory vegan muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine