These savory vegan muffins with sundried tomatoes and flax seeds are delicious and can be served at breakfast, packed in the lunch box, or enjoyed any time of the day.
Delicious and easy-to-make savory vegan muffins with sundried tomatoes are perfect for breakfast. Make a batch of these muffins on the weekend to enjoy during the week.
❤️ Why You Will Love This Recipe
You will love these savory vegan muffins with sundried tomatoes because:
- Made with sundried tomatoes, firm tofu, spring onions, olives, sesame seeds, pumpkin and flax seeds, and rolled oats, these muffins are super healthy. Eating these are a great way to start your day.
- They are a great make-ahead breakfast that you can enjoy during the week.
- They are also ideal for a quick and easy lunch or snack.
- These are dairy-free, eggless, nut-free, with no added sugar, packed with plant-based protein, and can be made gluten-free.
- These healthy muffins are delicious warm or at room temperature and freeze very well.
👛 Cost to Make
Estimated cost AUD$ = $7 for 12 muffins or $0.58 a muffin
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Dry ingredients list
- Extra firm tofu, frozen, defrosted, and squeezed to remove excess moisture.
- Self-rising flour
- Baking powder
- Rolled oats
- Chives or spring onions
- Sundried tomatoes
- Black olives
- Garlic powder
- Onion powder
- Sesame seeds
- Pumpkin seeds
- Dairy-free cheese
Wet ingredients list
- Flax seed - use ground flax seed as this is the best way to gain the health benefits from this seed.
- Milk - we used unsweetened homemade soy milk, but you could use almond milk, oat milk, or other nondairy milk, at room temperature.
- Extra virgin olive oil
You only need a small amount of the following as a topping for these muffins.
- Cherry tomatoes - we used one small cherry tomato for each muffin. But if the cherry tomatoes are extra large, you could use half a cherry tomato on each muffin.
- Pumpkin seeds
We used a 12-hole muffin tin, each hole being about ½ cup capacity.
Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper cases. You can use store-bought muffin liners or cupcake cases or make your own as we did.
You can find the instructions for making muffin liners with baking paper on our other website Recipe Pocket.
Step 1 - Crumble the firm tofu into tiny pieces in a large mixing bowl with the other dry ingredients, and mix to combine.
Step 2 - In another bowl (or large jug) combine the wet ingredients and mix well.
Make the batter
Step 3 - Pour the wet ingredients into the dry ingredients and mix until it just combines. Don't overmix the batter because this will make the muffins tough.
Fill the muffin tin and add the topping
Step 4 - Divide the mixture evenly between the 12 muffin cases and add the toppings.
For the topping, slice the cherry tomatoes into half, then place two halves cut side up on top of each muffin, with a few olive slices, and scatter some pumpkin seeds.
Step 5 - Place the muffins into the oven and bake for 35-45 minutes or until cooked. You can tell when they are ready by inserting a skewer into the center of a muffin, and it comes out clean.
When cooked remove from the oven, and transfer to a cooling rack. Serve hot, warm, or at room temperature.
💭 Recipe Tips
Muffin liners - use ones that extend up past the muffin holes, this will stop them from spilling over onto the tin.
If you can't get muffin liners, make sure to grease the top of the tin, this will stop the muffins from sticking to the top of the tin.
Don't over-mix the batter - Stop mixing the batter as soon as the dry and wet ingredients have just combined because if you over-mix the batter, the muffins will end up tough.
👪 Serving Size
One muffin is a serving size.
🍬 Calories Per Serve
Each muffin has about 296 calories and 15 grams of fat.
🥗 Serving Suggestions
These savory vegan muffins with sundried tomatoes can be eaten cold, warm, or hot.
Serve plain or cut in half with vegan butter, hummus, tofu cream cheese, or avocado.
Plain flour/all-purpose flour - can be used in place of self-rising flour. If using all-purpose flour, add an extra 2 level teaspoons of baking powder.
Make it gluten-free by replacing regular flour with an equal amount of gluten-free flour.
If you don't have rolled oats - replace them with more self-rising flour or whole wheat flour.
Refrigeration – Store in an air-tight container in the fridge for about 4-5 days.
Freezing – Wrap each muffin in plastic food wrap and place them in a large zip lock bag. Freeze for up to 3 months.
When you want some, remove as many muffins as you need from the freezer and leave them on the bench top for one to two hours to defrost. Reheat or enjoy at room temperature.
You can warm the muffins in a microwave oven for about 15- 20 seconds or until warm. Avoid heating them for too long in the microwave because they will dry out and become chewy.
Make a double batch of this recipe and freeze half to enjoy on those days you know you will be too busy to make breakfast.
If you have tried this or any other of my recipes, don't forget to come back and rate the recipe and leave a comment below, because I love hearing from you!
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📋 Recipe Card
Savory Vegan Muffins With Sundried Tomatoes
- 12-hole muffin tin - each hole being about ½ cup capacity
- 140 grams (4.9 ounces) of extra firm tofu frozen, defrosted, and squeezed to remove excess moisture.
- 210 grams (7.4 ounces, 1 ¾ cups) self-rising flour gluten-free or regular
- 1 teaspoon baking powder
- 100 grams (3.5 ounces, 1 cup) rolled oats
- ½ teaspoon salt
- 2 tablespoons chopped chives or spring onions
- 50 grams (1.7 ounces, 6-7) large sundried tomatoes diced
- 35 grams (1.2 ounces, 8) black olives pitted and chopped
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons sesame seeds
- 3 tablespoons pumpkin seeds
- 50 grams (1.7 ounces, ½ cup) dairy-free cheese grated
- 3 tablespoons flax seed ground
- 375 ml (13.22 ounces, 1.5 cups) soy milk or other nondairy milk unsweetened and at room temperature
- 100 grams (3.52 ounces, ½ cup) of extra virgin olive oil
- 12 cherry tomatoes
- 6-8 pitted olives sliced
- 1 tablespoon pumpkin seeds
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with muffin cases.
- Crumble the firm tofu into tiny pieces into a large mixing bowl with the other dry ingredients, and mix to combine.
- In another bowl (or large jug) combine the wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and mix until it just combines. Don't overmix the batter because this will make the muffins tough.
- Divide the mixture evenly between the 12 muffin cases and add the toppings.
- For the topping, slice the cherry tomatoes into half, then place two halves cut side up on top of each muffin, with a few olive slices, and scatter some pumpkin seeds.
- Place the muffins into the oven and bake for 35-45 minutes or until cooked.
- When cooked remove from the oven, and transfer to a cooling rack.
- Serve hot, warm, or at room temperature.