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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