If you are throwing a party, or you like to have a snack at hand, savoury muffins are a great little bake. They are quick and easy to prepare and can be eaten both cold or re-heated.
There are many recipes of these kind of muffins out there, mostly using cheese or ham. Below, we'll show you how to make vegan savoury muffins with homemade spinach pesto, black olives, and sun-dried tomatoes. No eggs or dairy used.
We used a little secret ingredient to make our vegan muffins even tastier: nutritional yeast. If you have never tried it, think of it as a parmesan cheese vegan replacement. We made it optional in the recipe, but it works wonders. Give it a try!
By the way, you can use any pesto you fancy. We are making spinach pesto with pecans from scratch, but feel free to use store-bought basil pesto or create your own. For example, you could use walnuts or pistachios, with either basil, spinach, or arugula.
The muffins are quite filling, so we think you should have one per serving. One of them will give you more than 25% RDI for both proteins and fibres — solid. With less than 10% of your daily allowance of saturated fats, these savoury muffins are much more diet-friendly than those made with eggs, cheese, or ham.
They are ready in just about 30 minutes. Check out the tips at the bottom of the recipe for more help. Enjoy!