These savoury GF muffins are one of my favourite ‘on the go’ brunch or lunch. You might wonder why? They are easy to make, versatile and you can honestly make them with any veggies that you have lying around which makes them a good ‘clean the fridge, recipe for before going on holiday. They work well for a snack or meal on the plane 😉

The key ingredient in the recipe is gram flour also called chickpea flour. It is quite sticky once mixed with liquids and its what binds all the other ingredients together. Chickpeas are an excellent vegan and gluten free source of protein and fiber and they also contain high levels of iron, vitamin B-6, and magnesium so this muffins are certainly packing a punch in terms on nutrition.

Because chickpea flour is in itself quite bland, it is important to flavour the mixture properly. In this occasion I used nutritional yeast, but a combination of herbs to match the vegetables that you add works well too. I have also made them adding garlic and onion powder instead of nutritional yeast and we all liked the result.

I have also made these savoury GF muffins using vegan cheese and we thought they were delicious! It makes them more gooey and it really works well. I’ll write the cheese recipe up soon and then you can make it yourself if you prefer not to use store-bought.


200gr chickpea flour
20gr nutritional yeast (or 1 tsp garlic powder & 1tsp onion powder)
around 3 cups of mixed cooked veggies (and veggie combination of your liking works)
1 tsp baking powder (make sure this is GF if that’s important to you!)
1 tsp Himalayan salt
1/2 tsp white pepper
2 cups of water
1 tbsp olive oil

Heat your oven to 180 degrees and oil a cupcake tray. Cook the vegetables you are going to be using or simply chop them if you prefer to make a non cooked veggie version. In a bowl mix the flour with the nutritional yeast or garlic and onion, salt, pepper & baking powder. Add the cooked veggies to the mix and mix to cover the veggies with the flour mix. Add the water and oil and mix until well incorporated. Pour the mixture to fill the previously oiled cupcake sized holes almost to the top as the mixture won’t raise too much. Last time I used cupcake liners and they got stuck to the muffins, so I wouldn’t recommend that…

Place the tray in the oven and cook for 20 minutes, then let the muffins cool down while still in the tray. Once they are only warm, store in an airtight container in the fridge for up to 5 days. They are better room temp or warm rather than straight from the fridge though!