Savory Zucchini Muffins (Vegan and Gluten Free)
Gluten free vegan savory zucchini muffins that have a tender crumb top and a moist texture. The almond flour gives them a delicate nuttiness, while the zucchini and black olives add a pleasing briny note. Great for brekky or as a snack.
Servings: 12 muffins
Calories: 192kcal
Ingredients
Dry Ingredients
- 280 grams Gluten free all purpose flour
- 80 grams Almond meal
- 20 grams Nutritional yeast
- 12 grams Baking powder
- 5 grams Bicarbonate soda (baking soda)
- ½ teaspoon Cracked black pepper
- 3 grams Garlic powder
- 4 grams Onion flakes or powder
- 1 pinch Chili flakes optional
- 3 grams Salt
Wet Ingredients
- 505 millilitres Almond milk or any dairy free milk
- ½ teaspoon Maple Syrup
- 75 millilitres Olive oil
- 1 tablespoon Flax meal for the flax "egg"
- 3 tablespoons Water or the flax "egg"
Vegetables
- 140 grams Green Zucchini grated
- 120 grams Black olives pitted and chopped
Instructions
- Preheat a fan-forced oven to 375°F (190°C). Line a muffin tray with natural muffin cups/liners (affiliate link) for regular sized muffins. Or brush the tray with oil.
- In a large mixing bowl, whisk together the 280 grams Gluten free all purpose flour, 80 grams Almond meal, 20 grams Nutritional yeast, 12 grams Baking powder, 5 grams Bicarbonate soda, 3 grams Salt, ½ teaspoon Cracked black pepper, 3 grams Garlic powder, 4 grams Onion flakes and optional 1 pinch Chili flakes.280 grams Gluten free all purpose flour, 80 grams Almond meal, 20 grams Nutritional yeast, 12 grams Baking powder, 5 grams Bicarbonate soda, ½ teaspoon Cracked black pepper, 3 grams Garlic powder, 4 grams Onion flakes, 1 pinch Chili flakes, 3 grams Salt
- Prepare the flax egg by whisking together 1 tablespoon Flax meal and 3 tablespoons Water, set it aside for it to thicken whilst you add wet ingredients and prepare the veggies.1 tablespoon Flax meal, 3 tablespoons Water
- Create a well in the center of the dry ingredients and add the 75 millilitres Olive oil, ½ teaspoon Maple Syrup, flax egg and 505 millilitres Almond milk to the dry ingredients and whisk until just combined. Fold in the grated 140 grams Green Zucchini and chopped 120 grams Black olives.505 millilitres Almond milk, ½ teaspoon Maple Syrup, 75 millilitres Olive oil, 140 grams Green Zucchini, 120 grams Black olives
- Spoon the batter evenly into each prepared muffin cup. Gently tap out the tray to help slightly even the tops, you still want a bit of a mound on the top. Bake for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool for at least 5 minutes in the muffin tray, then gently transfer them to a wire rack to cool completely.
Video
Notes
I highly recommend weighing your ingredients when baking.
These savory zucchini muffins can be store in the fridge for up to one week.
Enjoy them as a snack, for brekky or with a soup such as this spicy cauliflower soup.
Nutrition
Calories: 192kcal | Carbohydrates: 19g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 533mg | Potassium: 83mg | Fiber: 4g | Sugar: 2g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 1mg