These gluten free vegan savory muffins are easy and versatile, perfect for a brunch, an aperitif or a picnic too!
Truth be told, I’m sharing this recipe following the advice of a lovely reader, who reached out to me on Instagram asking for help to create a vegetable muffin recipe that would make all the family happy!
I shared with her a quick easy idea and after making them, she messaged me, SO happy with the outcome, telling me I had to share the recipe on the blog!
So here I am, following her precious advice 😉
These gluten free savory muffins with veggies are dairy free and egg free too, you will whip them up in a bunch of minutes and they are made with simple naturally gluten free flours.
Let’s see how to make these gluten free muffins!
- Cut the veggies into small pieces and sauté them in a pan with a bit of oil, salt, pepper or the spices you prefer
- pre-heat the oven at 180° C / 350 F
- in a bowl combine the gluten free starch, brown rice flour, baking powder and salt
- add sparkling water and oil and mix well
- reserve 2-3 tablespoons of the sauteed veggies and add the rest to the muffin batter, together with the chopped parsley
- fill the muffin molds
- add some of the reserved veggies on top
- bake for 15-20 minutes, or until they are nice and golden on top
As you can see, making these gluten free savory muffins is extremely easy.
I used carrot and zucchini, but you can pick the vegetables you prefer, also peas or olives if you like them!
It definitely is a great way to make kids enjoy vegetables and it can be fun making the muffins with them!
I really hope you will enjoy these gluten free savory muffins!
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
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Ciao!
Sonia
More savory recipes? Check out the gluten free tortillas and these savory herb fritters!
📖 Full Recipe
Vegetable Savory Muffins | Gluten free * Vegan
Ingredients
- 200 grams (1+½ CUP) gluten free brown rice flour
- 100 grams (½ CUP + 2 tbsp) potato or other gluten free starch
- 3 tsp baking powder (or you can mix 2 teaspoon of cream of tartar + 1 teaspoon baking soda)
- 1 teaspoon salt
- 1 medium carrot
- 1 medium zucchini
- 1 tablespoon finely chopped parsley
- 50 grams (3.5 tbsp) seed oil
- 230 grams (1 CUP + 3 tbsp) sparkling water
- ground pepper or any other spices you like to sautee the vegetables
Instructions
- Cut the veggies into small pieces and sauté them in a pan with a bit of oil, salt, pepper or the spices you prefer
- pre-heat the oven at 180° C / 350 F
- in a bowl combine the gluten free starch, brown rice flour, baking powder and salt
- add sparkling water and oil and mix well
- reserve 2-3 tablespoons of the sauteed veggies and add the rest to the muffin batter, together with the chopped parsley
- fill the muffin molds with the batter
- add some of the reserved veggies on top
- bake for 15-20 minutes, or until they are nice and golden on top
Laurel says
I made these for my gluten sensitive kid and he loved them! Thank you for the recipe, I'm definitely going to try them with other veggies too!
Emilye says
Could we still make these if we don’t have sparkling water? If so, what should we use instead?
Sweet Sensitive Free says
Hi! Sure you can, sparkling water is for extra help with rising, but the recipe still works with regular water or maybe a plain, sugar free plant based milk (like rice or soy, if you can use it). They will still come out nice and soft 🙂
Melissa says
Would it work with other types of flour (ex. Buckwheat, quinoa, chickpea or
Cassava flour)?
Sweet Sensitive Free says
Hi! I haven't tested with either of these flours, but I can say chickpea and cassava wouldn't work with the doses in the recipe. On the other hand I am pretty sure you could do 100 grams buckwheat and 100 grams quinoa + 100 grams starch for a good result.