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.