Savory Pesto Vegan Breakfast Muffins
These savory vegan breakfast muffins are packed with fresh herbs, sun-dried tomatoes, and a flavorful pesto, perfect for a nutritious start to your day.
Ingredients
Olive Oil and Aromatics
- 1 tablespoon olive oil
- 1 diced onion
- 2 cloves garlic, minced
Herbs
- 4 tablespoons basil, leaves chopped
- 4 tablespoons parsley, chopped
- 4 tablespoons chives, chopped
Dry Ingredients
- 0.5 cup all-purpose flour (60 g)
- 0.5 cup polenta (60 g)
- 0.375 cup chickpea flour (45 g)
- 2 teaspoons baking powder
Seasoning
- to taste Salt and pepper
Wet Ingredients
- 3 tablespoons vegan pesto
- 0.5 cup vegan cream cheese (110 ml)
- 0.75 cup water (180 ml)
- 1 teaspoon apple cider vinegar
- 4 tablespoons sun dried tomatoes, chopped
Instructions
- Preheat oven to 370°F (190°C). Line muffin tin.
- Sauté onion, garlic, and herbs in olive oil for 5 minutes. Set aside.
- Mix dry ingredients in a bowl. Combine pesto, cream cheese, water, vinegar, and sun-dried tomatoes in skillet. Mix well.
- Combine wet and dry ingredients to form batter. Divide into muffin cases, ¾ full.
- Bake for 20-25 minutes until golden. Cool on wire rack before serving.
Notes
Use silicone cases for easy removal and less waste.