Gluten-Free Vegan Savoury Breakfast Muffins | Zucchini And Tomato Muffins Recipe

Name: Gluten-Free Vegan Savoury Breakfast Muffins | Zucchini And Tomato Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large french shallots, finely sliced; 1 1/2 cups almond meal; 1 cup brown rice flour; 1/4 cup arrowroot flour; 1 teaspoon bicarb soda; 1 teaspoon baking powder; 2 flax eggs (2 tbsp ground flax + 6 tbsp water); 1 cup water; 1/4 cup coconut oil, melted; juice of a whole lemon; zest of a whole lemon; 1 1/2 cups cherry tomatoes, quartered; 1 zucchini, grated; 1 handful basil, roughly cut; 1 bunch of chives, roughly cut (optional); 1 teaspoon sumac; 1 teaspoon beetroot powder

Servings: persons

3 large french shallots, finely sliced
1 1/2 cups almond meal
1 cup brown rice flour
1/4 cup arrowroot flour
1 teaspoon bicarb soda
1 teaspoon baking powder
2 flax eggs (2 tbsp ground flax + 6 tbsp water)
1 cup water
1/4 cup coconut oil, melted
juice of a whole lemon
zest of a whole lemon
1 1/2 cups cherry tomatoes, quartered
1 zucchini, grated
1 handful basil, roughly cut
1 bunch of chives, roughly cut (optional)
1 teaspoon sumac
1 teaspoon beetroot powder

1
Preheat oven to 200 degrees C.
2
Heat oil in a wide pan and add French shallots. Let cook over a medium heat until shallots are starting to catch on the bottom of the pan. Add 1/2 tsp water and continue to cook until onions turn golden brown and caramelise. Set aside.
3
Mix almond meal, brown rice flour, arrowroot flour, bicarb soda, baking powder, flax eggs, water, coconut oil, and lemon zest and juice until lumps-free. Then add tomatoes, zucchini, basil, chives, sumac and beet powder and mix until combined. Make sure the zucchini is evenly mixed throughout the flour and not sticking together in clumps.
4
Evenly scoop mix into an oiled muffin tin. Bake in the oven for 20-30 minutes. Knife should come out clean and top crust should be golden brown. Let cool slightly then carefully remove muffins from tins with a spoon and place on a cooling rack until ready to eat.

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 large french shallots, finely sliced, 1 1/2 cups almond meal, 1 cup brown rice flour, 1/4 cup arrowroot flour, and more.

Yes, Gluten-Free Vegan Savoury Breakfast Muffins | Zucchini And Tomato Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Vegan Savoury Breakfast Muffins | Zucchini And Tomato Muffins

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