Gluten-free vegan savory muffins with Mediterranean flavors of sundried tomatoes, peppers, olives and fresh oregano.
I know it’s been a while since I’ve posted a recipe, definitely the longest time since starting my blog. Somehow life got too busy and instead of sitting in front of my laptop I needed some more time with my yoga mat.
But I’m back with some yummy this time savory Mediterranean Picnic Muffins just in time for summer outdoor gatherings.
These are high protein muffins bursting with summer Mediterranean flavors of sundried tomatoes, roasted red pepper, olives, fresh oregano and pine nuts. To fit my palete I’ve used chickpea flour in my gluten-free mix.
My first batch was a mix of chickpea flour with ground almonds, but I found the mix to be little too dense, nevertheless still tasty if you prefer to give this one a go. For my second one I’ve opted for a mix of chickpea, buckwheat and brown rice flours which made the muffins much lighter. You could certainly play around with your favourite gluten-free mix, they would be amazing with spelt flour if not needed to be gluten-free. I did ended up freezing some, but they were definitely at their best freshly baked.
Mediterranean Picnic Muffins (gluten-free & vegan)
Gluten-free vegan savory muffins with Mediterranean flavors of sundried tomatoes, peppers, olives and fresh oregano.
Ingredients
- 1 cup chickpea flour (120 grams)
- 1/2 cup buckwheat flour (70 grams)
- 1/2 cup brown rice flour (70 grams)
- 1/4 cup arrowroot (30 grams)
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- sea salt & black pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons ground flaxseed + 6 tablespoons water
- 1/3 cup olive oil (80 ml)
- 1 cup almond milk (240 ml)
- 1 tablespoon apple cider vinegar
- 1/3 cup sundried tomatoes (30 grams)
- 1 large roasted red pepper
- 1/4 cup kalamata olives (40 grams)
- 1/3 cup fresh oregano or basil (15 grams)
- 6-12 cherry tomatoes for the top
- 1/4 cup pine nuts for topping (35 grams)
Instructions
- Preheat the oven to 350 °F (180 °C)
- Prepare 12-hole cupcake size tin with cases. I use 5" square cut out from baking paper.
- Soak the sundried tomatoes in some warm water for about 20 minutes, drain well and slice into strips.
- Roast one large red pepper and cut into smaller pieces. Slice olives into half and remove the pit. Roughly chop the oregano.
- Mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and set aside to thicken.
- In a large bowl whisk together chickpea flour, buckwheat flour, brown rice flour, arrowroot, baking powder, bicarbonate of soda, sea salt, pepper and garlic. Set aside.
- In a small bowl whisk together olive oil, almond milk, apple cider vinegar and flax eggs.
- Add the wet mix to the dry mix and mix until combined. You should have loose muffin consistency batter.
- Now fold in the rest of the ingredients except the cherry tomatoes and pine nuts. Taste for seasoning.
- Evenly divide the mixture into prepared cases, press cherry tomato into each muffin (use only half if too large) and sprinkle with pine nuts.
- Bake for about 40 minutes or until a cocktail stick comes out clean and it's toasted on top.
- Remove from the oven once ready and leave to cool down for 10 min before carefully moving onto a wire rack.
- These muffins are best eaten the same day.
- Enjoy!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving:Calories: 189Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 205mgCarbohydrates: 20gFiber: 3gSugar: 4gProtein: 5g
Wow these look so good! I have been looking for some good gluten-free baking recipes recently, since my mom is celiac. I hope I get a chance to try this recipe sometime! :)
Thank you so much Alia! I hope you enjoy the recipe if you get to make it :)
These are a great idea for a picnic! I bet the olives are delicious!
Thank you! Yes, they are, great in baked goods too :)
I would love t know the nutrition content. I’ve had VSG surgery and been on my journey for 3 years. My success has been gluten and vegan along with carb control. This recipe looks safe for me however, I need the nutrition info. Thank you. FYI…I lost 157lbs. and have mantained
Thank you for sharing your journey Carol, this is incredible. I have just sent you an email with the nutrition content for these muffins. Hope you enjoy this recipe if you get to try it. Best wishes, H
Hi Hana,
I just discovered you and love your healthy recipes. My daughter cannot have peppers or tomatoes. I would like to make these muffins. Are there any substitutes you can think of that would work?
Hi Patricia, I think something like grilled courgette, aubergine, mushrooms or artichokes would all work well. Or you could also add some roasted squash and change the herbs to sage, rosemary and thyme. You could even just make them plain with herbs and spices. Hope it goes well :)