Savory Vegan Muffins
These savory vegan muffins are a perfect grab-and-go snack or breakfast for when time isn’t really on your side. You can make them a few days in advance and have them ready to be eaten throughout the week. They’re moist, fluffy, flavorful and, like most muffins, really easy and simple to make!
I’ll be the first to admit that I eat sweets for breakfast probably way too much. From a slice of banana bread, to cookies, to cake and everything in between. It’s bad, I know. But even I need a break from the sugar sometimes. So these savory muffins are perfect for that.
How to make savory vegan muffins
Like most muffins, it’s simply a matter of mixing dry and wet ingredients separately and then combining them. So these can be made and baked fairly quickly once you have your components ready.
The main components being the chopped black olives and scallions, fresh corn kernels and minced garlic. Besides that, this is a pretty basic recipe so feel free to modify those add-ons and incorporate different herbs or spices to your liking once you’ve tried them!
The yogurt in the recipe is what helps these savory muffins come out moist, fluffy and tender. It really makes all the difference. And the chickpea flour is there for a bit more flavour and to help set the batter. It actually makes for a great egg replacer in other baked goods as well!
Once the muffins are baked, remove them from the pan right away and place them on a wire rack. This prevents them from sweating and losing their crisp exterior.
I brushed them with a homemade hot pepper jelly the neighbours kindly made and they were *chef’s kiss*. But that step is obviously very much optional.
And voilà! You have a breakfast or snack for the next few days! You can easily scale up the recipe if you want to make a bigger batch to last you the week and save you time. Simply store them in an airtight container and they can be kept for about 3 days at room temperature or 1 week in the fridge.
If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!
Savory Vegan Muffins
Ingredients
- 100 g all-purpose flour
- 1 tsp white granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 110 g plain unsweetened vegan yogurt, I used soy
- 50 g water
- 40 g olive oil
- 1 tbsp chickpea flour , sifted
- 2 tsp nutritional yeast
- 2 tsp chili powder
- 35 g fresh corn kernels, fresh, canned and drained, or frozen and thawed
- 20 g black olives, pitted and chopped
- 10 g scallions, finely chopped
- 1 garlic clove, finely minced or grated
Instructions
- Preheat your oven to 190°C/375°F and grease 5 holes in your muffin pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a smaller separate bowl, whisk together the yogurt, water, oil, sifted chickpea flour, nutritional yeast and chili powder. Then stir in the corn, chopped olives, chopped scallions and minced garlic.
- Add to the dry ingredients and stir until an even batter forms. Avoid overmixing to prevent tough or gummy muffins.
- Spoon the batter evenly into the muffin pan and bake for about 15-20 minutes or until a toothpick inserted in the center of one of the muffins comes out clean.
- Remove the muffins right away from the pan and place on a wire rack to cool.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- If you see that the tops are browning too fast, you can cover the pan loosely with aluminium foil and continue baking.