Gluten Free | Dairy Free | Nut Free | Vegan
These tasty Herb and Vegetable Muffins are super easy to make and are a delicious, satisfying snack that can be served warm from the oven or chilled. Plus they’re a great crowd-pleaser because they’re child-friendly, gluten-free and vegan.
The basic mix of chickpea flour, tapioca starch and coconut cream can be enhanced with any fresh herbs and vegetables you have on hand. I love to use seasonal produce plucked straight from my garden, but I encourage you to be creative and add your favourites.
1 ½ cups Chickpea Flour (Besan)
3 tablespoons Tapioca Starch
1 teaspoon Baking Powder (gluten free)
¼ cup Nutritional Yeast (optional). This adds a non-dairy cheese-like flavour and is a good source of protein, B vitamins and trace minerals.
1 teaspoon finely grated fresh Turmeric or ½ teaspoon ground Turmeric
1 x 400 ml tin Coconut Cream
2 tablespoons Olive Oil
4 to 5 cups fresh Vegetables – grated or finely chopped. I like to use zucchini, carrots, onion and capsicum, but you could also use pumpkin, spinach, kale, asparagus, broccoli, squash or tomatoes.
½ to 1 cup fresh Herbs – finely chopped. I like to use Mediterranean flavours such as parsley, thyme, basil, oregano, rosemary, marjoram and sage, but you could also try chives, coriander, dill, fennel, cumin, tarragon, savory, chervil, chilli, saffron, lemon or lime zest.
4 cloves Garlic – finely chopped (or more if you enjoy garlic – I usually add more!)
Salt and cracked Black Pepper to taste
Preheat oven to 180oC fan-forced.
Place patty papers or reusable silicon cups into 2 x 12 cup Muffin Pans. Alternatively, oil the muffin pans without paper linings.
Place all the dry ingredients into a large bowl (chickpea flour, tapioca starch, baking powder, nutritional yeast) and stir together.
Add the Coconut Cream and Turmeric and mix to form a smooth batter. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
Place the Olive Oil, fresh Vegetables, fresh Herbs, Garlic and Salt and Pepper in a wok, large frying pan or saucepan. Gently cook over low heat until softened (approximately 5 minutes).
Take the vegetable mix off the heat and allow it to cool to room temperature.
Once cool, stir the softened vegetables through the chickpea batter in the bowl until well combined.
Place large spoonfuls (or use ¼ cup measure) of the muffin mix into each muffin cup. This will make approximately 24 medium sized muffins that are prefect for a snack. Or add more muffin mix for larger lunch-size muffins.
Bake for 18 – 20 minutes until golden brown (or longer if your muffins are large).
Allow to cool slightly and serve warm, or chill and enjoy cold. The cooked muffins will be moist and quite dense.
Muffins will store in an airtight container in the refrigerator for up to 5 days (if they last that long before being eaten!)
These are child-friendly lunch box treats, or protein-rich snacks to grab and go. They’re also delicious served with salad for lunch.
I’m excited to be a teacher member of the PDC Exchange that offers a collaborative Permaculture Design Certificate (PDC). This is a modular, multi-location, internship-based PDC program, so as a student you’ll be able to complete a full PDC at your choice of various participating locations throughout Australia. It’s flexible program and you’ll experience diverse teaching approaches, expertise, permaculture systems, property sizes, climates and bioregions.