Gluten-free and vegan savory muffins with buckwheat flour, thyme and oregano that are full of flavor.
![Mushroom, Kale and Buckwheat Muffins](https://nirvanacakery.com/wp-content/uploads/2016/03/mushroom-kale-buckwheat-muffins-4.jpg)
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.
![Mushroom, Kale and Buckwheat Muffins](https://nirvanacakery.com/wp-content/uploads/2016/03/mushroom-kale-buckwheat-muffins.jpg)
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.
![Mushroom, Kale and Buckwheat Muffins](https://nirvanacakery.com/wp-content/uploads/2016/03/mushroom-kale-buckwheat-muffins-7.jpg)
Mushroom, Kale and Buckwheat Muffins
![Mushroom, Kale and Buckwheat Muffins](https://nirvanacakery.com/wp-content/uploads/2016/03/mushroom-kale-buckwheat-muffins-4.jpg)
Gluten-free and vegan savory muffins with buckwheat flour, thyme and oregano that are full of flavor.
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
- Preheat the oven to 400 °F (200 °C) - 350 °F fan (180°C fan)
- Line 12 hole cupcake tin with 10 cupcake size cases. I have used 5" squares cut from baking paper.
- 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.
- In a small bowl mix 2 tablespoons of flaxseed with 6 tablespoons of water and set aside.
- In a large bowl whisk together buckwheat flour, oats, baking powder, bicarbonate of soda, sea salt and oregano. Set aside.
- 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.
- Finally fold in mushrooms and kale.
- Spoon the mixture into your prepared cases and sprinkle with pumpkin seeds.
- Bake for about 35 min or until a cocktail stick comes out clean.
- Remove from the oven once ready, leave to cool down for 10 min before moving onto a wire rack.
- Enjoy!
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving:Calories: 177Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 414mgCarbohydrates: 19gFiber: 4gSugar: 1gProtein: 4g
![Mushroom, Kale and Buckwheat Muffins](https://nirvanacakery.com/wp-content/uploads/2016/03/mushroom-kale-buckwheat-muffins-3.jpg)
I think I need to bake some savory muffins! These look and sounds fabulous! Love that kale ;)
Thank you so much Rebecca! Yeah, it was a good move fitting all that kale in:)
Saw your post from buzzfeed! Thanks for sharing my recipe in your roundup. Your blog is absolutely gorgeous and I’m loving your recipes! Keep up the great work :)
Thank you so much Sarah! You’re very welcome, I love the recipe I shared! Thank you so much for stopping by and checking out my blog:)
Hi Hana, can milled flaxseed be used?
Hi Kim,
yes, it has to be milled or ground to make the flax egg. Best, Hana