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
Bert says
2/22/20
I made these muffins today. Most excellent. Yes a very thick batter, but yielded a sturdy muffin. I will add more pesto the next time. They cooked just perfect, and in the time listed in the recipe. They went perfectly with my homemade minestrone soup. Thank you for sharing this delicious recipe. Nice thing is it doesn’t use an excess of products, so I didn’t drain my pantry of staples.. living on a budget this recipe delivers. Side note I didn’t use the sundried tomatoes as I didnt have them on hand
Bert
Aimee says
Great, I’m glad they turned out well for you and I am pleased that it is budget-friendly too!
Suzy says
Hi, can you please confirm the correct measurements of the dry ingredients. It’s confusing as you say 1/2 cup for all but the gram measurements are very different. Thanks Suzy
Aimee says
Hi Suzy. Sorry for the confusion. The cup measurements are for US measurements and the grams are for UK. Just ignore the cups if you’re using grams.
Kate Walsh says
Hi Is it me or do you not state how many people youre catering for in each recipe ?? I need to know I can’t have anyone left out as it would usually be the chef…..me !!!
Aimee says
Hi Kate, it does say underneath the recipe title on the recipe card “Serves: 8” but it is very small writing so sorry you missed it! But yes, it makes 8 muffins. Let me know if you make them :)
Angela Key says
Could i just use gluten free flour and not chickpea or polenta?
melanie plaskow says
Savoury pesto muffins – vegan, gf . Can these be frozen? Can you please advise other recipes on your site can be frozen. Many thanks.
Aimee says
I’ve not tried freezing muffins before. I would say it should be fine. Most baked goods should be fine, just make sure to allow them to fully defrost.