Savoury Vegan Muffins (Gluten Free)

Ingredients

• 1/4 cup melted coconut oil
• 1 cup unsweetened almond, oat or soy milk (at room temperature or oil will solidify)
• 2 tbsp ground flax, mixed with 4 tbsp water and set aside to thicken
• 2 tsp apple cider vinegar (or white vinegar)
• 2 1/2 cups gluten free flour - I like Bob's Red Mill All Purpose Baking Flour (use regular flour if gluten isn't an issue for you)
• 2 tsp baking powder
• 1/2 tsp baking soda (bicarbonate of soda)
• 3 tbsp nutritional yeast
• 3/4 tsp salt
• 1 cup diced mixed vegetables (I like using red bell pepper and zucchini)
• 3 tbsp chopped chives
• 1/2 cup grated vegan cheese (optional)

Instructions

1. 1

   Preheat your oven to 350°F/175°C. Line a 12-hole muffin tin with paper cases/muffin liners.

2. 2

   In a large bowl, mix together melted oil, milk, flax/water and vinegar using a hand whisk.

3. 3

   Whisk in flour, baking powder and soda, nutritional yeast and salt. Whisk until well combined and lump-free.

4. 4

   With a large metal spoon, stir in diced vegetables, chives and cheese (if using).

5. 5

   Divide mixture evenly between 12 muffin liners.

6. 6

   Bake for 25 minutes, or until a toothpick comes out of the middle of a muffin almost clean.

7. 7

   Turn muffins onto a wire rack and allow to cool for 10 minutes or until cool enough to eat.

8. 8

   Once completely cool, store remaining muffins in an airtight container at room temperature.