These Savory Pesto Vegan Breakfast Muffins are so flavorful and satisfying no one will guess they are vegan. While I don’t follow the Vegan lifestyle, I have a few running friends who are vegans.
Bursting with fresh herbs and pesto and studded with toothsome sun-dried tomatoes, they are delicious right out of the oven or eaten later as a to-go snack.Print
These Savory Pesto Vegan Breakfast Muffins are so flavorful and satisfying no one will guess they contain no eggs or dairy. Bursting with fresh herbs and studded with toothsome sun-dried tomatoes, they are delicious right out of the oven or eaten later as a to-go snack.
Why Polenta and Chickpea Flour
Sure, I could have shared a Savory Pesto Vegan Breakfast Muffins recipe that solely relies on all-purpose flour for bulk. But there’s not much nutrition to be had in it. Instead, I decided to add polenta and chickpea flour. Chickpea flour is commonly used in many gluten-free recipes, including the traditional socca, a type of flatbread from the South of France. Rich in protein and low in carbohydrates, chickpeas add a delicious nutty undertone to these Savory Pesto Vegan Breakfast Muffins.
As for polenta, it is basically dried, coarsely ground corn and can be used in a myriad of ways. It is often boiled with salt, water, and a pat of butter and served much like mashed potatoes. Here though, we’re adding it straight to the dough for both color and a satisfying, slightly coarse texture. Corn is rich in vitamins, fiber, and carotenoids, which most of us can use more of.
Tender Savory Pesto Vegan Breakfast Muffins Full of Flavor
This isn’t your bland, run-of-the-mill vegan muffin. I packed these Savory Pesto Vegan Breakfast Muffins full of flavor with the addition of 3 fresh herbs, parsley, chives, and basil. Then, I added more basil goodness with a generous scoop of vegan pesto. And finally, I swirled in some creaminess by using vegan cream cheese. You can of course, use non-vegan versions of these ingredients to make perfectly delicious Savory Pesto Vegan Breakfast Muffins, but if you’re looking to reduce your dairy consumption or have lactose-intolerant guests over, you can rest assured knowing no one will know the difference.
To round things up, flavorful sun-dried tomatoes are added to the mix. How coarse you want to chop them depends on your preference. Smaller, and they will be distributed throughout the batter. Bigger, and you’ll get chunks every once in a while for a burst of tomato flavor that goes great with basil.
While adding apple cider vinegar may seem odd, it boosts the leavening power of baking powder. For this reason, be sure to have your oven preheated before mixing the wet and dry ingredients, as the chemical reaction will begin as soon as the batter is ready.
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
4 tablespoons basil, leaves chopped
4 tablespoons parsley, chopped
4 tablespoons chives, chopped
½ cup (60 g) all-purpose flour
½ cup (60 g) polenta
½ cup (45 g) chickpea flour
2 teaspoons baking powder
Salt and pepper
3 tablespoons vegan pesto
½ cup (110 ml) vegan cream cheese
¾ cup (180 ml) water
1 teaspoon apple cider vinegar
4 tablespoons sun dried tomatoes, chopped
- Preheat the oven to 370°F (190°C). Line a muffin tin with muffin liners, or use silicone muffin cases.
- Heat the olive oil in a skillet, and sauté the onion, garlic and herbs for 5 minutes. Take the pan off the heat and set aside.
- In a large bowl, mix together the all-purpose flour, polenta, chickpea flour, baking powder, and season with salt and pepper to taste.
- Meanwhile, add the pesto, cream cheese, water, apple cider vinegar, and sun-dried tomatoes to the onion and garlic in the skillet. Mix well.
- Add this mixture to the dry ingredients and mix until well combined to form a batter.
- Divide the batter equally between the muffin cases, filling each case around ¾ full.
- Place the muffin tray into the hot oven and bake for 20-25 minutes until golden brown.
- Once baked, remove the tray from the oven, and place the muffins onto a wire rack to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: breakfast
- Serving Size: 8
- Calories: 181 grams
- Fat: 9 grams
- Carbohydrates: 21 grams
- Fiber: 3 grams
- Protein: 5 grams
Keywords: vegan running recipes, breakfast muffins, polenta, chickpea flour, sun-dried tomatoes, chives, onion, vegan cream cheese, recipes for runners, runner-friendly recipes