What makes these pesto muffins gluten-free?

These muffins use a combination of gluten-free flour and chickpea flour instead of traditional wheat flour, making them suitable for a gluten-free diet.

Can I substitute the vegan cream cheese in this recipe?

Yes, the recipe suggests using either vegan cream cheese, soy yogurt, or unsweetened apple sauce as alternatives for the wet mixture.

What kind of pesto should I use for these muffins?

The recipe specifically calls for dairy-free pesto, and even links to a recipe for making it without cheese, ensuring the muffins remain vegan.

How can I ensure my savory muffins are moist?

The combination of dairy-free pesto, vegan cream cheese (or alternatives), water/plant milk, and apple cider vinegar in the wet mixture helps keep these muffins moist. Avoid overmixing the batter.

How should I store leftover Savory Pesto Muffins?

Once cooled, store these muffins in an airtight container at room temperature for a few days, or refrigerate them for up to a week. They can also be frozen for longer storage.

2.9K Views 8 years ago

Savory Pesto Muffins
[Vegan, Gluten-Free]

HT By: Heidi Turunen

Author Bio

Raw vegan desserts and quick, meat-free dinners that anyone can make. Heidi Turunen is a self... Read More

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A close-up of golden-brown Savory Pesto Muffins, some topped with an extra dollop of vibrant green pesto, arranged on a cooling rack.

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Savory Pesto Muffins [Vegan, Gluten-Free]

1480

Dairy Free

Who is keen for some savory breakfast muffins?! Ditch the sweetness of your typical breakfast berry in exchange for something totally different, and totally savory.

Ingredients You Need for Savory Pesto Muffins [Vegan, Gluten-Free]

2 tablespoons olive oil
1 small red onion, diced
3 garlic cloves, minced (or more to taste)
1 cup gluten free flour
1/2 cup chickpea flour
2 teaspoon baking powder
Salt and pepper to taste
1/2 cup dairy free pesto plus extra (optional)
1/2 cup of vegan cream cheese or soy yogurt or unsweetened apple sauce
3/4 cup water or plant based milk
1 teaspoon apple cider vinegar
1/2 cup sun dried tomatoes, small pieces

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How to Prepare Savory Pesto Muffins [Vegan, Gluten-Free]

Preheat oven to 350°F and grease a muffin tin or use muffin liners.
Heat the olive oil in a frying pan and saute onion and garlic for 5 minutes.
Stir together gluten free flour, chickpea flour, baking powder, salt and pepper.
Stir 1/2 cup of pesto in the onion and garlic mix, add yogurt (or cream cheese or apple sauce), water (or plant based milk) and apple cider vinegar.
Mix in the sun-dried tomatoes.
Add wet mixture into the dry mixture and stir until well combined.
Transfer the pesto muffins mixture to the muffin tins. Add optional extra dollop of pesto on top of each muffin.
Bake for 20-30 minutes or until golden brown. Cool before serving. Enjoy!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.