Savory Vegan Muffins
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!
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.