{"id":2928,"date":"2021-03-07T09:00:26","date_gmt":"2021-03-07T14:00:26","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=2928"},"modified":"2021-08-11T15:40:12","modified_gmt":"2021-08-11T19:40:12","slug":"savory-vegan-muffins","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/savory-vegan-muffins\/","title":{"rendered":"Savory Vegan Muffins"},"content":{"rendered":"\n

These savory vegan muffins are a perfect grab-and-go snack or breakfast for when time isn\u2019t really on your side. You can make them a few days in advance and have them ready to be eaten throughout the week. They\u2019re moist, fluffy, flavorful and, like most muffins, really easy and simple to make!<\/p>\n\n\n\n

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I\u2019ll be the first to admit that I eat sweets for breakfast probably way too much. From a slice of banana bread<\/a>, to cookies<\/a>, to cake<\/a> and everything in between. It\u2019s bad, I know. But even I<\/em> need a break from the sugar sometimes. So these savory muffins are perfect for that. <\/p>\n\n\n\n

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How to make savory vegan muffins<\/strong><\/h2>\n\n\n\n
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Like most muffins, it\u2019s 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. <\/p>\n\n\n\n

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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\u2019ve tried them!<\/p>\n\n\n\n

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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!<\/p>\n\n\n\n

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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. <\/p>\n\n\n\n

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I brushed them with a homemade hot pepper jelly the neighbours kindly made and they were *chef\u2019s kiss*. But that step is obviously very much optional.<\/p>\n\n\n\n

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And voil\u00e0! 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.<\/p>\n\n\n\n

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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!<\/strong><\/em><\/p>\n\n\n\n

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Savory Vegan Muffins<\/h2>\n
<\/div>\nTatyana<\/span>\n
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Simple and moist savory vegan muffins flavoured with scallions, garlic, chili powder, corn and olives. Perfect for an easy grab-and-go breakfast or snack!<\/span><\/div>\n
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Course <\/span>Breakfast, Snack<\/span><\/div>
Total Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Servings <\/span>5<\/span><\/div><\/div>\n\n
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<\/div>Ingredients
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