These gluten-free savoury muffins are packed with flavour and have a cornbread-like texture. Great for on-the-go breakfasts or as a snack.
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.
More Gluten-free Vegan Recipes
📖 Recipe
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 / ½ cup gluten-free flour
- 80 g / ½ cup polenta
- 45 g / ½ cup chickpea flour
- 2 tsp baking powder
- Salt and pepper, to taste
- 3 tbsp Sacla free-from pesto
- 120 ml / ½ cup vegan cream cheese, or soy yoghurt
- 180 ml / ¾ 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
Olivia says
These look delicious!! Is there a way to sub the gluten-free flour all together? Say for example only use polenta and chickpea flour?
Thank you! :)
Sharon says
These sound absolutely delicious! I’ve never made savoury muffins before so I must give them a try. LOVE the Sacla free-from pesto. I always have a jar in the fridge ;)
DawnLucy says
How have I just found your site?? Also, how do I sub gluten-free flour with normal flour please? thanks!
Aimee says
Haha I don’t know but I’m glad you did! Just sub the same amount, gluten-free flour mixes are designed to be equal to ordinary flour measurements. Let me know if you try them!
Natalie | Feasting on Fruit says
Cornbread + quiche + fluffy muffin–that’s a carb collaboration I want in on!! The texture looks amazing. I don’t usually get too excited about savory snacks, but these sound amazing. And those tops look so perfectly toasty brown mmmm…<3
Sarah | Well and Full says
These muffins look AMAZING!! I love a good savory muffin, and these look especially delicious ;)