Occasionally (just occasionally) I bake things that aren’t sweet, and since I feel like I’ve posted a lot of sweet recipes lately (hello mojito muffins) I felt it was time to balance things out with a recipe that required zero sugar. After a bit of internal debate, I decided on these gluten free savoury muffins, made with plenty of Italian herbs. I love to eat them warmed and spread with vegan butter, dipped into a tomato salsa, or slathered with thick hummus! Basically, I love to eat them anyway I can.
Given my previous baking recipes, it’s no secret that I’m not shy of sugar – but I do try and keep my refined sugar in check 80% of the time. These gluten free savoury muffins are a great snack for when I’ve let my afternoon habits get a little too processed and a little too sweet.
Don’t let their savoury nature put you off, if you’re usually a sweet-tooth kind of snacker – these savoury Italian herb muffins are a really tasty snack, especially with some hummus and salsa. It’s a serious combo I recommend! The coolness of the hummus against a hot salsa is amazing.
Already got a gluten free flour?
I’ve used a combination of flours to keep these gluten free, simply because I don’t have any pre-mixed gluten free flour in my cupboard right now. If you have a pre-mixed blend to hand already, try using an equal quantity to the combined weight of flours and omit the xanthan gum if your blend already contains it – and let me know how it turns out!
Why this blend? I wanted to snack on something higher in protein than your average muffin – which comes from the inclusion of chickpea flour. Buckwheat flour contains lots of flavonoids, which can help protect against disease. Brown rice flour is also higher in protein than white flour, and has a better ratio of fibre and starch.
Savoury Italian Herb Muffins (gluten free, vegan)
Luci Rebecca, Made by Luci
- Prep: 5 minutes
- Cook: 30 minutes
- Total: 35 minutes
- Serves 12 muffins or 4 mini loaves
- Calories 166 (per muffin)
- 2 flax eggs (2 tbsp milled linseed + 6 tbsp water)
- 2/3 + 3 tbsp cup water
- 1 cup milk
- 2 tsp vinegar
- 4 tbsp oil
- 2 tbsp sweetener/vitafiber
- 2 tbsp maple syrup
- 90g chickpea flour (2/3 cup)
- 83g brown rice flour (2/3 cup)
- 90g buckwheat flour (2/3 cup)
- 4 tbsp (36g) potato flour
- 2 tsp gluten free baking powder
- 1 tsp bicarb of soda
- 1/2 tsp xanthum gum
- 1/2 cup (25g) nutritional yeast
- 3 tbsp Italian mixed herbs
- 1 tbsp basil
- 1.5 tsp garlic powder
- grated vegan cheese or pumpkin seeds (to top the muffins)
- Preheat oven to 180°C (fan).
- Grease a 12 cup silicone muffin tray or line a regular tin with with paper cases.
- In one bowl or large jug, mix together all the wet ingredients.
- In a separate bowl, sift together the flours, then add the remaining dry ingredients and stir to combine.
- Make a well in the centre of the dry ingredients, add the flax egg and wet ingredients. Stir well until you have a pourable batter.
- Fill the muffin tray until nearly full. If using the the grated cheese, sprinkle this on top of the muffins now.
- Bake for 30 minutes or until muffins are golden and a tested comes out clean. Leave in their tins until cool enough to handle, then remove to wire rack to cool completely.
- Calorie information calculated without cheese, and with sugar free, zero-calorie maple syrup, and vitafiber powder