Savory vegan sorghum muffins that make a perfect healthy breakfast or snack requiring only 5 ingredients (not counting salt and baking powder). Furthermore, those sorghum muffins are gluten-free and oil-free. Get ready for a boost of flavors, a subtle sweetness, and a bit of crunch. It’s one of those healthy recipes that lack neither taste nor flavour. So, it’s a perfect allergy-friendly recipe for those afternoons when you need a healthy and satiating pick-me-up snack.

Savory Sorghum Muffins [Vegan, Gluten-Free]




Cooking Time




  • 1 cup sorghum groats
  • 1 cup additive-free oat milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon almond flour (protein powder, about 15% fat)
  • 1 tablespoon ground chia seeds
  • 1/4 teaspoon Himalayan salt
  • 1 teaspoon reduced-sodium baking powder


  1. Start by soaking sorghum groats overnight or for at least 8 hours. Drain and rinse.
  2. Then, pour oat milk into a small bowl and mix in 1 tablespoon of apple cider vinegar. Let sit for 3-5 minutes.
  3. Next, transfer soaked sorghum groats along with all the other ingredients (except baking powder) into blender or beaker (if you use an immersion blender). Blend until you have a homogeneous batter. Finally, mix in baking powder as well.
  4. Divide the batter between 6 silicone muffin forms or pour into 6-piece muffin pan and bake at 355°F for 30 minutes. You may preheat the oven when you start making the muffin.
  5. Remove from the oven and let cool before eating. If you want to be certain they’re done inside, make sure that the toothpick inserted comes out clean (or almost clean).