Savoury Pesto & Sun-Dried Tomato Muffins



These gluten-free and vegan muffins are bursting with savory flavors from pesto and sun-dried tomatoes. Perfect for a quick breakfast or snack, they are moist, flavorful, and easy to make.

Ingredients:

  • 1 cup gluten-free all-purpose flour
  • 1/2 cup almond flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup vegan pesto
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 cup unsweetened almond milk
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • Salt and pepper to taste

Instructions:

Preheat oven to 375F 190C and grease a muffin tin or line with muffin liners

In a large bowl, whisk together gluten-free all-purpose flour, almond flour, baking powder, and baking soda

Add vegan pesto, chopped sun-dried tomatoes, almond milk, olive oil, apple cider vinegar, salt, and pepper

Mix until well combined

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely


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