Vegan Almond Flour Mushroom Muffins (High-Protein, Gluten-Free)
Vegan almond flour muffins are the high-protein savory snack you are craving. Enjoy them as a nourishing nosh, or as a mini meal on the go for breakfast or lunch. They are also oil-free, gluten-free and grain-free.
Servings: 8
Equipment
- 1 standard size muffin tin (12-count)
Ingredients
- 3 tablespoons water
- 12 ounces mushrooms coarsely chopped
- 1 cup chopped onion
- 1/2 teaspoon salt divided
- 1 1/2 cups almond flour (fine flour, not almond meal)
- 1/3 cup flaxseed meal see notes for options
- 2 tablespoons whole psyllium husks
- 2 teaspoons baking powder
- 1/4 teaspoon ground pepper
- 1/3 cup plain nondairy milk or water
- 1/2 cup packed fresh basil leaves chopped (see notes for options))
Instructions
- In a large skillet, heat the water over medium-high heat. Cook and stir the mushrooms and onions for 5 to 7 minutes or until starting to brown and liquid from the vegetables has evaporated. Season with 1/8 teaspoon salt . Remove from heat and let cool.
- Preheat oven to 350F (180C). Line 8 cups of a 12-count standard muffin tin with silicone liners (ideally) or paper liners or foil liners
- In a large bowl, whisk together the almond flour, flaxseed meal, psyllium husks, baking powder, remaining salt and pepper. until well-blended.
- Add the milk to the flour mixture, stirring until well blended (the batter will be very thicks). Stir in the mushroom-onion mixture and basil.
- Divide batter equally among prepared cups.
- Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool in tin on a wire rack for 5 minutes, then transfer to the rack to cool. Serve warm or at room temperature.
Notes
Basil Options: Use an equal amount of chopped parsley, or 1/4 cup fresh dill, in place of the basil. Alternatively, substitute 1 and 1/2 teaspoons of your favorite dried herb or herb blend (e.g., dried basil, thyme, dill, herbes de Provence, etc.), or use fresh chives, parsley, or cilantro, too.
Flaxseed Options: An equal amount of ground chia seeds can be used in place of the flaxseed meal.
Nutrition
Serving: 1muffin | Calories: 183kcal | Carbohydrates: 12g | Protein: 8g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 270mg | Potassium: 220mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 146mg | Iron: 2mg