These whole-food savory muffins are not only delicious, but are also loaded with nutrient-dense ingredients.
They’re really easy to make too, especially if you have some precooked quinoa and leftover roast pumpkin in the fridge.
Makes 10 muffins
Cooking time 30—45 minutes
Gluten-free, Vegetarian, Dairy-free Option
- 1 cup pumpkin mash
- ¼ cup cold-pressed olive oil
- 3 eggs, lightly whisked
- 2 tsp. apple cider vinegar
- 100 g/0.22 lb firm feta, diced
- ½ cup basil leaves, torn
- 2 garlic cloves, minced
- ½ cup besan (chickpea/garbanzo) flour
- 1½ cup cooked quinoa (red or white)
- 2 Tbsp. sunflower seeds
- 1 tsp. gluten-free baking powder
- 1 tsp. sea salt
- 2 teaspoons dulse flakes (optional)
Preheat oven to 180C/355F (160C/320F fan-forced).
Line a 1/3-cup capacity, 12-hole muffin tray (you will need only 10 holes).
In a bowl, combine the wet ingredients.
In a separate bowl, combine the dry ingredients.
Fold the wet with the dry mix until combined.
Spoon mixture into prepared muffin tray.
Bake for 25 minutes, or until a cake skewer comes out clean.
Cool in tray for 5 minutes, then turn out muffins onto a wire rack.
Store any leftovers in an airtight container in the fridge for up to 3 days. They can also be frozen. Best enjoyed reheated.
Serve 2—3 muffins as part of your breakfast or lunch with some green veggies.
Dairy-free: replace feta with chopped olives (or preservative-free sun-dried tomatoes) and ¼ cup chopped walnuts.
Different flour: you can replace the besan (chickpea/garbanzo) with millet or buckwheat flour.
Different whole grain: feel free to use cooked brown rice, millet or buckwheat instead of quinoa.
Different herb: when basil isn’t in season, try chopped cilantro (coriander), mint or parsley.