High Protein Savoury Muffins

You asked for more quick and easy lunch ideas, so I delivered! These delicious savoury muffins are such a great recipe to whip up on the weekend to re-heat for a super simple and filling lunch during the week, just serve with a salad, some roasted veg or other side of choice. They’re also the perfect savoury snack!

With over 9g of protein per muffin, plenty of veggie goodness and dietary fibre, and a delicious cheesy, herby flavour, they’re sure to be a winner with the whole family.

Pro tip: I love re-heating these muffins by throwing them into the air fryer for 10 minutes, then serving with a slather of vegan cream cheese or mashed avocado. Yum!

This recipe makes 6 muffins.

Ingredients:

• 1/2 red onion, chopped

• 1 cup broccoli, diced

• 1 tomato, diced

• Big handful of fresh parsley, chopped 

• 100g chickpea or red lentil flour

• 40g natural (unflavoured) vegan protein powder, or more chickpea flour

• 1/2 tsp baking powder 

• 1/2 tsp turmeric 

• 1/2 tsp salt

• 1/4 tsp black pepper

• 3 tbsp nutritional yeast 

• 2 tsp extra virgin olive oil, or 1 tbsp tahini

• 1/2 tsp garlic powder 

• 1 tsp apple cider vinegar 

• 1 cup unsweetened plant milk

Method:

1. Preheat your oven to 200°C and prepare a muffin tin.

2. Sauté the onion, broccoli and tomato in a pan until the veggies are just soft.

3. In a bowl, combine flour, protein, baking powder, turmeric, salt, garlic powder, pepper and nutritional yeast.

4. Stir in oil (or tahini), apple cider vinegar, milk, as well as your cooked veggies, and gently combine to form your batter.

5. Spoon equally into 6 muffin holes, then bake for 25 minutes until golden and a skewer comes out clean.

6. Allow to cool before removing from tin. Enjoy!

Notes:

• You can swap up the veggies for whatever you have on hand. Grated carrot or zucchini, peas, corn, mushrooms, kale and spinach would be great choices too, as would adding other herbs, such as dill and oregano!

• Store in a sealed container in the fridge for up to 5 days, or freeze.

• If you don’t have unflavoured protein powder, you could replace this with extra chickpea/lentil flour. I used Green Planet Protein.