Mix it up with these delicious Savoury Muffins. A healthy little snack which is full of plant protein as well as being gluten-free and vegan-friendly. An added plus, they’re super easy to make. Perfect to have as a side dish with lunch, or a great snack for when you’re on the go. Enjoy a muffin on its own or warmed up with a spread of butter. Delicious!
Pumpkin and Poppy Seed Savoury Muffins
Serves 8 | Calories 145 | Fat 4.9 g | Carbs 14 g | Protein 8.1 g
- 2 cups chickpea (besan) flour
- 200g butternut squash or any pumpkin variety
- 1 tbsp olive oil
- 300ml of soy milk
- 1 tsp baking powder
- 2 flax eggs (2 tbsp flax meal mixed with 5 tbsp water)
- 2 cloves garlic minced
- 1/4 cup nutritional yeast
- 1 tsp onion powder
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- salt and pepper to taste
- Pre heat your oven to 190 degrees. Chop butternut squash into rough 1cm cubes, place on a lined baking tray, drizzle with the oil and place in the oven. Cook for approx 20 mins or until nice and soft.
- Next, prepare your flax egg by mixing ground flax with water. Set aside until it thickens.
- In a large mixing bowl, whisk together chickpea flour, nutritional yeast, baking powder, onion powder, minced garlic and salt and pepper until well combined. Make a well in the centre of the dry ingredients, and add flax egg and soy milk. Stir with a spatula until a smooth batter forms.
- Finally, fold butternut squash, poppy seeds and sesame seeds (and any other add-ins you’re using) into the batter then, using a spoon, fill muffin tin about 3/4 full with batter. Bake for about 20 minutes or until cooked through (check with a sharp knife or skewer to see if the middle is cooked).
Some other delicious combinations to try:
- Spinach and Feta ( 150g spinach with 150g feta – if you want to keep it dairy free then just use vegan feta)
- Pea & Mint (100g fresh or frozen peas with 3-4 tbsp chopped mint)
- Pesto & Sundried tomato (handful of chopped sundried tomatoes & 3-4 tbsp of pesto)