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
Pongodhall says
I think I can do serious subbing to get these vegan and gf.
I mean they are obligatory goodies, definitely!
Aimee says
These already are vegan and gluten-free!
tracey says
what is polenta and where would i get it?
what else can be used in its place?
Samantha Jo Snyder says
Polenta is corn meal/corn flour in the US
Astrid says
Can I freeze them and how to thaw them?
Nikki says
Can you freeze these muffins?
Aimee says
Hi Nikki, I’ve not personally tried freezing these but imagine it would work fine! Let me know if you try it :)
Chantal says
Just made these de-li-cious muffins. As I could not find dry polenta (only the ready made one brick type at Tesco), I substituted it with quinoa and used Buckwheat flour for your gluten-free flour. And I always make my own pesto – so quick as long as you can find fresh basil – the result was excellent. The only problem was caused by the small muffin paper cases that stuck like mad on the muffins… What do you suggest?
Aimee says
So happy to hear you enjoyed them and good to know about those substitutions! I think sometimes it’s better to just grease the muffin tin and not use papers. Although, for this recipe I did use brown tulip cups (non-stick lined) and they worked perfectly!
Marita says
Thanks for the great recipe! Mine turned out a little bit dry and ‘bready’ though. I think next time I’ll add a cup of grated zucchini. Also, had to go to the store and buy a special yoghurt, but I think for those who also don’t have vegan yoghurt you can probably just substitute the water with any plant milk for the creamy effect. Love the idea of using polenta! I never would have thought of it but it gives a great texture!