Savory Pesto Muffins (Vegan, Gluten Free)

Who is keen for some savory breakfast muffins?! Well, technically these pesto muffins were meant to be breakfast muffins, but I made them night before and they were too good, so we ended up munching them all! I am the biggest fan of pesto. Even working on a basil farm years a go for few months and handling basil hours every day and smelling basil 24/7 didn’t kill my love for pesto. So, I love to use it in many dishes. And if there’s pesto in a dish, I am almost 100% going to love it.  Pesto Muffins

These pesto muffins are gluten free, dairy free and relatively low in fat, so they make a perfect healthy breakfast or a snack. The weirdest ingredient in this recipe is unsweetened apple sauce. I wanted to make this with vegan cream cheese or soy yogurt, but I didn’t have any, so I opted for the closest alternative 😀 Basically, I was just after moisture and all of those 3 ingredients are meant to work as egg replacement. Nourished Life

Ingredients

2 tbsp olive oil
1 small red onion, diced
3 garlic cloves, minced (or more to taste)
1 cup gluten free flour
1/2 cup chickpea flour
2 tsp baking powder
salt and pepper to taste
1/2 cup dairy free pesto (shop bought or my recipe) + optional extra
1/2 cup of vegan cream cheese or soy yogurt or unsweetened apple sauce
3/4 cup water or plant based milk
1 tsp apple cider vinegar
1/2 cup sun dried tomatoes, small piecesPesto Muffins

Instructions

  1. Preheat oven to 190’C and grease a muffin tin or use muffin liners.
  2. Heat the olive oil in a frying pan and saute onion and garlic for 5 minutes.
  3. Stir together gluten free flour, chickpea flour, baking powder, salt and pepper.
  4. Stir 1/2 cup of pesto in the onion and garlic mix, add yogurt (or cream cheese or apple sauce) , water (or plant based milk) and apple cider vinegar. Mix in the sun-dried tomatoes.
  5. Add wet mixture into the dry mixture and stir until well combined.
  6. Transfer the pesto muffins mixture to the muffin tins. Add optional extra dollop of pesto on top of each muffin.
  7. Bake for 20-30 minutes or until golden brown. Cool before serving. Enjoy!Pesto Muffins

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