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 

 

Ingredients

  • 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

 

Method

  1. 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. 
  2. Next, prepare your flax egg by mixing ground flax with water. Set aside until it thickens.
  3. 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.
  4. 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)

 

 

 

 

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