Thank you Sacla’ for sponsoring this recipe!
Creating a savoury, gluten-free and vegan muffin was no easy feat but I am soooo happy with the result!
These Gluten-free Savoury Muffins are like a cross between cornbread, quiche and a fluffy muffin.
You wouldn’t know they were gluten-free, egg-free and dairy-free. The texture is that good.
And the flavour? Oh my, there is plenty of that.
The vegan pesto definitely steals the show and adds a comforting but strong (not overpowering) flavour throughout, with just the right amount of saltiness.
Then you get a sweet, slightly smoky hit from the sun-dried tomatoes every time you bite into a piece. SO yum.
I ended up serving a few of these with a salad as part of a lunch but you could also grab them to go as a breakfast, serve them as a side dish, as an alternative to bread or just eat for a delicious snack.
So as mentioned, pesto is the main flavour of these muffins and if you don’t tend to make your own then Sacla’ do an amazing free-from pesto that tastes EXACTLY like the dairy-laden kind.
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
Gluten-free Savoury Muffins with Pesto (Vegan)
These gluten-free savoury muffins are flavoured with pesto and sun-dried tomatoes. The wonderful texture comes from using polenta and chickpea flour! Naturally vegan, dairy-free and egg-free too.
Ingredients
- 3 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- A handful of finely chopped basil, parsley and chives
- 65 g / 1/2 cup gluten-free flour
- 80 g / 1/2 cup polenta
- 45 g / 1/2 cup chickpea flour
- 2 tsp baking powder
- Salt and pepper, to taste
- 3 tbsp Sacla free-from pesto
- 120 ml / 1/2 cup vegan cream cheese, or soy yoghurt
- 180 ml / 3/4 cup water
- 1 tsp apple cider vinegar
- A handful of sundried tomatoes, chopped into small pieces
Instructions
- Preheat oven to 190C / 370F and grease a non-stick muffin tin with oil or use muffin liners, if preferred.
- Heat the olive oil in a frying pan and saute the onion and garlic for 5 minutes.
- Meanwhile, in a large bowl, stir together the gluten-free flour, polenta, chickpea flour, baking powder, salt and pepper.
- To the frying pan, stir in the pesto, cream cheese (or yoghurt), water and vinegar. Mix in the sundried tomatoes.
- Add the wet mixture to the bowl of dry ingredients and mix until well combined.
- Transfer the mixture to the muffin tins, filling each hole about three-quarters of the way up.
- (Optional) stir in a little extra pesto on top.
- Bake for 20-25 minutes until golden brown. Leave to cool before serving.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 229Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 3mgSodium 264mgCarbohydrates 21gFiber 2gSugar 7gProtein 6g
Hi
What is the nutritional information please?
Hi, I’ve just published the nutrition info at the bottom of the recipe. Please be aware that this is automatically calculated using the best available ingredients but you can get a more accurate result by inputting the exact brands you used into a site like myfitnesspal.com. Nonetheless, this should be a good estimate :-) Hope that helps.
Hi would the muffins work with spelt wholemeal flour?
In place of the gluten-free flour, yes. It may be slightly denser but should work fine. Let me know how you get on!