If you’re throwing a party or want to have a snack on hand, savory muffins make a great cupcake. They are quick and easy to prepare and can be eaten cold or warmed up.
There are many recipes for this type of muffin, most often with cheese or ham. Below we will show you how to do it vegan savory muffins with homemade spinach pesto, black olives and sun-dried tomatoes. No eggs or dairy used.
To make our vegan muffins even tastier, we used a little secret ingredient: nutritional yeast. If you’ve never tried it, consider it a vegan substitute for parmesan cheese. We made it optional in the recipe, but it works wonders. Try it!
By the way, you can use any pesto you like. We make spinach pesto with pecans from scratch, but feel free to use store-bought basil pesto or create your own. For example, you can use walnuts or pistachios with basil, spinach, or arugula.
The muffins are quite filling, so we think you should have one per serving. One of them will give you more than 25% RDI for proteins and fibers – solid. With less than 10% of your daily intake of saturated fatsthese savory muffins are far more diet-friendly than those made with eggs, cheese, or ham.
They’re ready in just about 30 minutes. For more help, see the tips at the end of the recipe. Enjoy!