Mushroom, Kale and Buckwheat Muffins (gluten-free & vegan)

Gluten-free and vegan savory muffins with buckwheat flour, thyme and oregano that are full of flavor.

After all the Easter chocolate extravaganza I thought you might be craving something savory, I know I am. I’ve been meaning to make a new savory muffins recipe for a while now and yesterday I came up with these Mushroom, Kale and Buckwheat Muffins.

They’re a little bit of extra work because you need to prepare the veggies first, but make a lovely healthy bread alternative. They are wholesome, tasty and full of flavors that are coming through from the mix of mushrooms, kale, thyme, oregano and buckwheat flour.

There aren’t many savory muffin recipes out there that are gluten-free and vegan and so I really quite fancied the challenge to come up with one. And I have to say they are pretty good considering my first go at these, they rised well, they are moist and have a lovely flavor.

I’ve used mainly buckwheat flour and if you’re new to buckwheat the taste can be quite assertive and you could mix some other gluten-free flour with it if you prefer. If you don’t need these to be gluten-free, spelt flour would be perfect.

Enjoy and let me know how you like them.

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Yield: 10 muffins

Mushroom, Kale and Buckwheat Muffins

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Gluten-free and vegan savory muffins with buckwheat flour, thyme and oregano that are full of flavor.

Prep Time 10 minutes

Cook Time 42 minutes

Inactive Time 10 minutes

Total Time 1 hour 2 minutes

Ingredients

• 2 cups white mushrooms, sliced (150 grams)
• 2 cups curly kale, chopped (100 grams tightly packed)
• 1 garlic clove, finely sliced
• 1 tablespoon fresh thyme
• 2 tablespoons ground flaxseed mixed with 6tbsp water
• 1 cup buckwheat flour (140 grams)
• 1/2 cup oats (gluten-free) (50 grams)
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 1 teaspoon sea salt
• 1 teaspoon dried oregano
• 1/3 cup olive oil (180 ml)
• 1/2 cup 1almond milk (120 ml)
• 1 tablespoon apple cider vinegar
• pumpkin seeds for topping

Instructions

1. Preheat the oven to 400 °F (200 °C) - 350 °F fan (180°C fan)
2. Line 12 hole cupcake tin with 10 cupcake size cases. I have used 5" squares cut from baking paper.
3. Heat a little olive oil in a pan, add sliced mushrooms, garlic and thyme and saute for about 5 minutes until the water from the mushrooms has evaporated. Stir in the chopped kale and leave to cook for about 2 minutes just until wilted. Take off the heat and leave to cool down.
4. In a small bowl mix 2 tablespoons of flaxseed with 6 tablespoons of water and set aside.
5. In a large bowl whisk together buckwheat flour, oats, baking powder, bicarbonate of soda, sea salt and oregano. Set aside.
6. In a small bowl whisk together olive oil, almond milk and apple cider vinegar. Add to the dry mix together with the flax egg and stir until just combined. You should have a fairly thick muffin consistency.
7. Finally fold in mushrooms and kale.
8. Spoon the mixture into your prepared cases and sprinkle with pumpkin seeds.
9. Bake for about 35 min or until a cocktail stick comes out clean.
10. Remove from the oven once ready, leave to cool down for 10 min before moving onto a wire rack.
11. Enjoy!

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving:Calories: 177Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 414mgCarbohydrates: 19gFiber: 4gSugar: 1gProtein: 4g

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