No Oil, Gluten Free Vegan Savory Muffins with Tahini Drizzle Glaze

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This recipe is from my amazing friend Niyati. She is a vegan dermatologist who loves to share her passion for oil and sugar free cooking and baking. 

She whipped these up for a vegan game night I was hosting and everyone wanted the recipe.  These are a satisfying and healthy option – especially when you need something you can just grab and go.  


50 minutes
12 muffins

Ingredients:

  • 3 cups of shredded veggies  (a food processor helps!) – try zucchini, carrots and spinach
  • 5 sundried tomatoes, chopped
  • 3 cups flour (she used equal parts rice flour, quinoa four and gluten free flour from Trader Joe’s, I used equal parts sprouted brown rice flour and sprouted chickpea flour)
  • 3 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 4 tablespoons nutritional yeast (I like to use non-fortified one from Sari Foods because nutritional yeast doesn't naturally have B12 in it, but most brands at it in as a synthetic vitamin -- and I like to avoid that :)
  • 1-2 cups non-dairy milk
  • salt and pepper to taste


Preheat the oven to 400 degrees.  Line a muffin tin with muffin cups (I like to use the If You Care Unbleached Baking Cups because they aren’t bleached with chlorine unlike traditional white or metallic baking cups).

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Add veggies to a food processor or shred with a box grater or knife. 

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Mix together all the ingredients in a bowl.  Be careful not to over mix the batter or it could get tough.  Bake for 40 minutes. 

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Tahini Drizzle Glaze

  • 1/4 cup tahini
  • 1.5 tablespoons coconut aminos (soy free alternative)
  • 1 tablespoon mustard paste

Whisk ingredients together in a bowl.  Drizzle over muffins once ready to serve and enjoy!


Unisex Non-Toxic Perfume (prepare to smell amazing)

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