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.

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


  1. Preheat oven to 350°F and grease a muffin tin or use muffin liners.
  2. Heat the olive oil in a frying pan and saute onion and garlic for 5 minutes.
  3. Stir together gluten free flour, chickpea flour, baking powder, salt and pepper.
  4. 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.
  5. Mix in the sun-dried tomatoes.
  6. Add wet mixture into the dry mixture and stir until well combined.
  7. Transfer the pesto muffins mixture to the muffin tins. Add optional extra dollop of pesto on top of each muffin.
  8. Bake for 20-30 minutes or until golden brown. Cool before serving. Enjoy!

Nutritional Information

Total Calories: 1480 | Total Carbs: 93 g | Total Fat: 113 g | Total Protein: 26 g | Total Sodium: 910 g | Total Sugar: 18 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.