Gluten-Free Vegan Savoury Vegetable Muffins

A halved gluten-free vegan savoury vegetable muffin

Gluten-Free Vegan Savoury Vegetable Muffins

These Gluten-Free Vegan Savoury Vegetable Muffins are seriously moist, perfectly dense and full of flavour! They're packed with tasty veggies, nutty oats and tangy yogurt.

Course Bread, Breakfast, Side Dish, Snack

Cuisine American

Keyword gluten-free vegan muffins, savoury vegetable muffins, vegan savoury muffins, vegan vegetable muffins

Prep Time 30

Total Time 50

Servings muffins

Calories 199kcal

Author Rhian Williams

Ingredients

For the vegetables:

130 g (4.5 oz) carrot , peeled
200 g (7 oz) courgette , zucchini
130 g (4.5 oz) red bell pepper , cored and deseeded
¼ teaspoon (¼ teaspoon) salt

For the muffins:

60 g (¼ cup) olive oil (or sub coconut or vegetable oil)
250 ml (1 cup) unsweetened plain plant-based yogurt * (I used soy yogurt, but you can use any plant-based yogurt)
1 tablespoon (1 tablespoon) apple cider vinegar ** (ensure gluten-free if necessary)
150 g (1 ¼ cup) ground almonds (almond meal) ***
75 g (¾ cup) rolled oats (ensure gluten-free if necessary)
¼ teaspoon (¼ teaspoon) salt to taste
150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
2 heaped teaspoons (2 heaped teaspoons) baking powder (ensure gluten-free if necessary)
¼ teaspoon (¼ teaspoon) bicarbonate of soda (baking soda)

To decorate (optional):

Rolled oats (ensure gluten-free if necessary)

Instructions

For the vegetables:

Use a box grater to grate the carrot and courgette (zucchini), use a knife and chopping board to finely dice the red bell pepper into small pieces.
Place the grated carrot and courgette and diced red pepper in a bowl.
Add ¼ teaspoon of salt and mix well.
Leave to sit for 10-15 minutes, until the vegetables have softened and lost quite a bit of water - the salt will extract water from the vegetables and soften them.
Drain away all the water that has come out of the vegetables, and use both hands to squeeze out as much water as possible, then place in a large mixing bowl.

For the muffins:

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit). 
Add the olive oil into the same mixing bowl (the bowl you placed the vegetables inside), along with the yogurt, vinegar, ground almonds, oats and salt.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash of plant-based milk or water, if it’s looking too dry.
Transfer the mixture between muffin cases in a muffin tin.
Sprinkle over oats to decorate, if desired.
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
Tastes best when fresh, but keeps covered in the fridge for up to a few days.

Notes

*You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well. If you can't find plant-based yogurt, you can substitute any type of plant-based milk, or use an equivalent amount of blended-up silken tofu.

**The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the muffins fluffy. If you don't want to use vinegar, replace with 2 tablespoons lemon juice instead.

***You can alternatively use almond flour.

Be careful about which vegetables you use, as the cooking time needed can vary. Some vegetables are better added pre-cooked or tinned.
For example, you could add some pre-cooked diced potato, sweet potato or pumpkin, or tinned sweetcorn, diced tinned asparagus or diced tinned artichokes.
Don't use frozen vegetables, as they will release too much excess water into the muffin batter.

Nutrition