These easy zucchini savory muffins are perfect for lunch with some avocado. And if you make the mini muffins for an aperitif with friends, they are fantastic with some pesto or hummus. Basically, I eat them like you would eat savory scones : by breaking them into 2 pieces and by adding a delicious savory topping. But these muffins are made with zucchini, chickpea flour, spelt flour, nutritional yeast flakes, garlic, baby tomato, and baby kale. They are easy to make, cleverly low in gluten and deliciously moist. One last thing, they are also fulfilling.
Did you say easy?
Oh hey, plant-based muffins are the easiest recipe ever. If you are rushing or don’t have time ahead, try out this healthy savory muffin recipe. They are quick and unique.
Sadly, plant-based muffins are underrated. You really have to give it a try and see how easy and absolutely tasty it is.
Grate 2 small zucchinis and 3 garlic cloves, chop some green leaves (baby kale or spinach). If you use kale, first chop it and then massage it with a drop of olive oil to make it tender. Then add all the other ingredients. The next step is to mix until well combined and cook for approximately 25 minutes in the oven (reducing the temperature after 5 minutes). So. Yes. Easy.
Versatile ?
For more nutrients, I have added some baby kale but feel free to add young spinach, dried tomatoes, or fresh coriander.
For a vegetarian option, my kids love when I add a bit of cheese (1) to the mixture and (2) on top for the “gratine” effect (I would recommend 1 tablespoon of grated cheese per big muffin).
Finally, I LOVE to cut my delicious savory muffins into halves (as I said like savory scones) and butter them with avocado or even pesto. Yep, check my avocado butter recipe, it is insane and a great way to add good fat into your diet.
Big or small savory muffins? How is it different?
This healthy muffins recipe is for 4 regular muffins but I like to use a smaller muffin tray and do 10-12 mini muffins. In this case, they will be firmer. It is delish for pre-dinner or finger food (they are lovely dipped into guacamole or kale hummus).
The cooking time is slightly different for the mini muffins, as you have to cook them for 20 minutes maximum. And they will be denser than the big ones, making them perfect for finger food.
For the regular muffins, I love baking them for around 25 minutes (until brown).
For both, I cook them first at high temperature and then reduce it. So, they lift a little bit (not as much as if you use flour with a lot of gluten), and then the center will bake at a lower temperature. This trick works well for my zucchini muffins. Then I remove them form the tray and I let them cool down. They will last up to 3 days in the fridge.
Eat them hot or cold, both options are great.
Metal muffin tray or silicone?
When I use a non-stick silicone muffin pan, the muffins are extremely easy to remove. While if I use a regular metal muffin tray, I will use baking cups that are made out of non-stick parchment paper (so the muffins don’t stick to the baking cups).
Here’s why you’ll love them so much!
The base of these muffins is the hidden zucchinis and it keeps them soft.
Together with chickpea flour and spelt flour, these healthy zucchini muffins are very low in gluten-free and high in protein ! They are plant-based and vegan.
Load them up with greens, tomatoes and spices, you’ve got yourself a damn good savory muffins, packed with excellent nutrients.
They are soft or even firmer if you make them small, and perfect to use instead of bread.
Finally, this recipe is super simple.
Top Tip about nutritional yeast flakes
Nutritional yeast flakes add a kind of cheesy taste to the recipe and basically to anything. They are a species of yeast, but inactivated. You can find flakes, granules or powder yeast. Personally, I always go for the flakes.
They are excellent for your health. I love it so much because it contains all the 9 essential amino acids, making it a complete protein. It seems that they are a rich source of vitamin B12, which is amazing if you follow a plant-based diet.
What do you need to make zucchini savory muffins?
Here is your grocery list, Guys. They are on the healthier side but add or swap whatever you like.
Zucchinis
Chickpea flour
Spelt flour
Baby kale (mixed with olive oil) or young spinach
Garlic
Baby tomatoes or dry tomatoes
Nutritional yeast flakes
Baking powder
Cumin
Onion flakes
Pumpkin seeds
Healthy zucchini savory muffins and …
Moist, versatile, muffin-yeah, nutrient dense !
If you make it
If you cook my zucchini savory muffins, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
ZUCCHINI SAVORY MUFFINS WITH CHICKPEA FLOUR AND BABY KALE
INGREDIENTS
- 2 small zucchinis (approx. 120 gr) - grated
- 3 garlic cloves - grated
- 2 small baby kale leaves (13 gr) or ⅓ cup chopped young spinach - chopped
- 1 cup chickpea flour
- ⅔ cup spelt flour
- ¼ cup nutritional yeast flakes
- 1 tsp baking powder (organic and GF)
- 1-2 baby tomatoes or dried tomatoes - cut into small pieces
- ½ tsp cumin powder
- 1 tsp dried onion flakes
- Fresh ground pepper and Himalayan salt to taste
- 2-3 tbsp grated cheese - (optional for vegetarian)
- 1 tbsp grated cheese or pumpkin seeds for topping - (optional)
INSTRUCTIONS
- Preheat oven to 200°C (fan).
- Over a medium bowl, grate the zucchinis and the garlic cloves, set aside.
- Chop the kale and add it to a small bowl. Then using your hands, massage the kale with 1 drop of olive oil and add it to the main (medium) bowl.
- Then, add all the dry ingredients to the bowl (chickpea flour, spelt flour, nutritional yeast, baking powder, cumin, dried onion flakes and optionally the grated cheese). Using a wood spoon mix well until fully combined. Finally chop the tomatoes, add them to the bowl and mix again.
- Line a 6 regular muffin tray with 4 muffin liners or use a silicone tray (the recipe is for 4 muffins). Divide the mixture evenly among 4. Don't press the mixture and leave it as is. Option : for topping, add some pumpkin seeds or some cheese (best kids choice !).
- Bake the muffins for 5 minutes at 200 °C Then, keeping the muffins in the oven, reduce heat to 175°C and continue baking for another 20 minutes or until brown. The total baking time is usually about 25 minutes. The pumpkin seeds should be brownish and if you use a fork, it should come out dry.
- For mini muffins, divide into 10 to 12 muffin liners or between 10 to 12 holes (if using a silicone tray). And bake for a total of 20 minutes. Reducing the temperature after 5 minutes.
- On the counter, allow the muffins to cool down in the muffin tray for 10 more minutes before removing them (to let them set a bit more). Eat them warm or transfer to a rack and eat them later (cut them in halves and add some avocado butter or ricotta). If big, the muffins should be moist and tender. If mini, the muffins should be firm.
- They keep up to 3 days in the fridge.
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