Vegan Savory Muffins
These healthy savory muffins are quick to make. The resulting muffins are tender and golden yellow and somewhat reminiscent of cornbread. They're best when they’re fresh from the oven, or on the day that they’re made, but they'll still be good in your lunch box.
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Servings: 9
Calories: 158kcal
Ingredients
- 1 teaspoon olive oil plus 3 tablespoons
- 1 leek minced
- 2 cups brown mushrooms sliced
- 2 cups kale chopped
- 1 pinch cayenne pepper
- 2 ½ cups chickpea flour
- ½ cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 3 tablespoons maple syrup
- 3 cups soy milk unsweetened
- Salt and pepper to taste
Instructions
- Preheat the oven to 475 °F (245 ° C).
- In a non-stick skillet, over medium heat, heat 1 teaspoon of oil and sauté the leek for 3 minutes. Add the mushrooms and continue cooking for 3 minutes or until tender. Add kale and cayenne pepper for 1 to 2 minutes. Add salt and pepper to taste. Drain and let cool.
- In a large bowl, combine the flour, nutritional yeast, garlic powder, onion powder, baking powder, and a good pinch of salt. In another bowl, combine 3 tablespoons of oil, maple syrup, and soy beverage. Pour the wet ingredients into the dry ingredients and mix until smooth. (You can also combine all the ingredients at once in one bowl.) Add the vegetables and mix well.
- Oil the muffin cups, distribute the dough, taking ¼ cup of the mixture, and place them in 18 cavities. Bake in the center of the oven for 25 to 30 minutes or until the muffins are golden and a toothpick comes out clean.
Notes
These savory muffins are best taken out of the oven or on the day they are made.
HOW TO SERVE
Serve the muffins warm (2 per person) with grilled vegetables, soup, or soup.
STORAGE
Placed in an airtight container, these savory muffins can be frozen.