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    Home » Appetizers

    Modified: May 16, 2024 by Sweet Sensitive Free

    Vegetable Savory Muffins | Gluten free * Vegan

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    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 😉

    vegan savory muffins

    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
    gluten free vegetable muffins recipe

    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 😉
    For all the updates, follow me on Pinterest and Instagram and tag me if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!

    Ciao!
    Sonia

    More savory recipes? Check out the gluten free tortillas and these savory herb fritters!

    recipe for homemade gluten free savory muffins

    📖 Full Recipe

    gluten free vegetable muffins recipe

    Vegetable Savory Muffins | Gluten free * Vegan

    These gluten free vegan savory muffins are easy and healthy, filled with vegetables, they are perfect for kids too!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Appetizer, Brunch, Dinner, Lunch break, Snack
    Servings 8 muffins

    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

    Video

    Notes

    Please note that measurements in cups may be slightly different from the ones in grams, due also to the difference in texture/grinding of naturally-gluten free flours. Which is why the use of a kitchen scale is advised, for a correct outcome of the recipe.
    Keyword gluten free, muffins, vegan, vegetarian
    Loved this recipe?Let me know how it was! Leave a comment and rating down below!

    More Appetizers

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    • Gluten free Vegan Lunch Box Ideas
    • Gluten free Vegan Halloween Treats
    • Gluten free Vegan Beach Snacks
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    Comments

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      Recipe Rating




    1. Laurel says

      August 08, 2021 at 6:05 pm

      5 stars
      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!

      Reply
    2. Emilye says

      February 05, 2023 at 3:05 pm

      Could we still make these if we don’t have sparkling water? If so, what should we use instead?

      Reply
      • Sweet Sensitive Free says

        February 05, 2023 at 5:24 pm

        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 🙂

        Reply
    3. Melissa says

      August 14, 2024 at 10:38 am

      Would it work with other types of flour (ex. Buckwheat, quinoa, chickpea or
      Cassava flour)?

      Reply
      • Sweet Sensitive Free says

        August 14, 2024 at 10:45 am

        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.

        Reply

    Trackbacks

    1. 10 Gluten Free Savory Vegetable Muffins Recipes - Eatability says:
      April 21, 2022 at 2:44 am

      […] 2. Soft Vegetable Savory Muffins […]

      Reply

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