Can I be honest? This recipe has been in the works for a number of months now. I have almost given up a couple of times. Not wanting to waste food, we have gobbled up all of the failures.. and there have been many! I was determined to make a version of a savoury muffin that is truely whole-food and minimally processed, yet still delicious and super easy (of course). I feel the many failed attempts have been worth it in the long run though. I can look forward to knowing the next batch of savoury muffins I make will be delicious. Especially served hot with some melting plant-based spread! I am also looking forward to testing these out on our little girl in the future when she has started solids. I feel like they are going to be a handy recipe to have up my sleeve to sneak some veggies in with a hearty dose of oats and chickpeas. High in plant-based protein! I hope you enjoy! I know lots of you have been looking forward to this recipe as I have shared so much of the process on insta so please let me know what you think in the comments. I would be super grateful! Much love and enjoy. x Harry
Makes 6 medium muffins Prep time: 5 minutes Cook time: 35 minutes Equipment: Food processor, 6 muffin moulds
1 1/2 cup organic, gluten free oats 3/4 cup chickpea (besan) flour 1 teaspoon veggie stock powder 1 teaspoon garlic powder 1 teaspoon baking powder 1/4 teaspoon turmeric powder 3/4 cup plant-based milk* 1/2 cup (100g) semi dried tomatoes 1 cup (150g) zucchini, grated 1/4 cup fresh basil, roughly chopped 2 tablespoons fresh lemon juice * equals 'see cooks notes at the bottom of this post'
Pre-heat your oven to 180 degrees, fan forced. Or 200 degrees conventional. Prep the rest of your fresh ingredients.
Add all the dry ingredients to your food processor and process on high speed until a flour is formed.
Transfer to a mixing bowl. Add your plant-based milk and mix well.
Add tomatoes, zucchini, basil and lemon juice. Mix well again.
Transfer your mixture to your non-stick muffing moulds (I used silicone) and place in the oven on the middle or lower shelf to bake for 35 minutes. They will go golden on the top and be quite springy to the touch.
Allow to cool before removing from moulds. Best served warm with some plant-based butter (a natural one with no refined oils etc is best - look for minimal ingredients made with unrefined oils example below). Perfect for a filling on the go snack! Enjoy! x Harry
SWAPS This is a great base recipe for any flavour savoury muffin you like! Some replacement examples below: Zucchini - pumpkin, sweet potato, winter squash, carrot, red capsicum Sundried tomatoes - olives, artichokes, roasted capsicum, pickled onions Fresh Basil - fresh Parsley, a small amount of rosemary, a tiny amount of chilli, fresh garlic, fresh dill, a small amount of fresh oregano (you can also swap these for dried herbs if you do not have any fresh on hand - 2 - 3 teaspoons is plenty)
Oats and chickpea flour - I do try to provide as many allergen free options as I can. In this case, after many many trials of the same thing I cannot guarantee that substituting the oats or chickpea flour will give the same result. However there are some easy swaps and options for some of the other ingredients listed below: Plant-based milk - Any plant based milk will work in this recipe. I do recommend going for one with the mildest flavour such as almond, oat or quinoa. Coconut works but does lend a little flavour. Garlic powder - You can omit this ingredient and add a little extra veggie stock powder or swap for onion powder. Lemon juice - Lime juice works well here too. Turmeric powder - You can omit this ingredient if you have none on hand. It lends a very subtle flavour and a nice rich colour. You can also use fresh turmeric. Finely grated. GENERAL I highly recommend doubling this recipe as needed. 6 muffins is plenty for me for now as I like to snack on a couple a day and get through them quickly. However, once our little girl is eating solids I have a feeling I will be doubling this recipe on the regular! As with SO many of my other recipes I have not trailed freezing these. If you do, please let us know how you go. I rarely freeze things and prefer to make easy recipes and enjoy them fresh but talk to me in a year. haha. This food processor is a Thermomix. It is about 10 years old. I prefer to get the semi-dried tomatoes from the deli rather than in a jar as they tend to be juicier. The jar variety will also work. They will just be much more chewy.