Garlic & Chive Dinner Muffins (Vegan, Gluten-free, Oil-free)

Garlic & Chive Dinner Muffins (Vegan, Gluten-free, Oil-free)

Just call me an obsessive, annoying perfectionist. I tested this vegan muffin recipe with so many different flour combos with varying amounts and ratios. I wanted to nail "the one". For these savoury dinner muffins, I was looking for the ultimate soft, fluffy, moist muffin texture with a firm, crispy top. I didn't settle until I reached it. It's always more of a challenge to do that baking gluten-free, in other words, more trials. Plus, I'm married to the pickiest man on the planet and after him disliking the first couple of ones, once he finally bit into these, he was blown away by the soft, fluffy texture. I nailed "the one" you guys!! These are so good, I almost cried happy tears! He said they reminded him of the garlic cheese biscuits from Red Lobster that we used to eat that are so popular, because they are so soft and light. I was like, wow, you are so right! Obviously, the cheese part is not here, but the garlic and texture is totally similar. These Garlic & Chive Dinner Muffins will be perfect for any soup, chili or even to go with a lentil loaf.

The most amazing part of this is that I only used 2 gluten-free flours! The majority of my gluten-free baked goods feature a lot of almond flour or oat flour, with a starch. Guess what, these are oat-free! So many of you tell me you can't have oats, so these are just perfect for you. I sometimes use sorghum and brown rice flour, but not often, as they leave an off taste and texture that I'm not crazy about. Well, these muffins are a combo I've never tried before and the results were outstanding! I was originally doing trials with oat flour and starch and they just didn't get that super soft texture I was after... I finally removed the oat flour and the starch and AMAZING. Soft, light, tender, fluffy. Perfection.

You just have to taste them to believe it. I am just so stoked that these muffins are so incredibly moist and soft and 100% oil-free, as well as being low-fat. I have never in my life had a dinner muffin or roll that wasn't cooked with or spread with oil or butter. Yet, no lie, these legit taste like they have butter in them. Plus, the fact that they are only 8 ingredients (+ salt) and take about 30 minutes to make, is a huge bonus.

It's also cause for celebration because this is my very first savoury dinner muffin recipe. All of my muffin recipes on the blog, of course, have been sweet. Everything from Fluffy Blueberry Muffins to Gluten-free Cinnamon Coffee Chocolate Chip Muffins, to Sweet Potato Muffins, you name it, it's here. But, this recipe I was inspired to create to go along with dinner, particularly soups, or any type of dinner you like. My husband is not a fan of cornbread, and that is what I typically like to eat with several soups and chilis. But since he's always left empty-handed, I figured he needed to be able to enjoy a good muffin/roll to go along with his dinner, too. He is super STOKED about these now!

I'm warning you now, I take no responsibility for you eating one right after the other. These are so incredibly delicious, we were borderline needing some intervention.

I mean, would you just look at how darn fluffy and soft these are?? Absolutely no starch added and no all-purpose flour, but I swear on my life, they taste as soft and light as a cloud.

You will want these for breakfast, lunch and dinner...maybe even a midnight snack?

One thing I did right at the very end of baking, was broil them for about 2 minutes on high, this gives them a nice crispy top with a beautiful golden color.

I hope you all love these Vegan, Gluten-free and Oil-free Garlic and Chive Dinner Muffins! Be sure to leave me feedback below after you make them and star rate the recipe! Thank you so much. You can also tag me on Instagram #thevegan8!

If you are looking also for a homemade bread to serve with your meal, then you gotta try my Vegan Whole Grain Spelt Sandwich Bread. It goes great with some delicious Cocoa Black Bean Chili!

Garlic & Chive Dinner Muffins (Vegan, Gluten-free, Oil-free)

Yields 8 muffins

These garlic and chive dinner muffins have an incredible texture that is really light, soft and fluffy. They are delicious on their own or great served with soup or stews. These would even be delicious served with a lentil loaf!

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

  • 1 cup (160 g) white rice flour (this is what yields such soft, light, fluffy results)
  • 1/2 cup (56 g) blanched almond flour (see note 2 for nut-free!)
  • 2 teaspoons aluminum-free baking powder (10 g)
  • 2 tablespoons dried chives
  • 1 teaspoon garlic powder (4 g)
  • 1/2 teaspoon fine sea salt (3 g)
  • 1 1/4 cups lite canned coconut milk , shake well before measuring (this helps to lend a buttery taste, full-fat will make them too dense)
  • 1/4 cup aquafaba (the liquid from a can of chickpeas, simply drain a can and save the liquid)
  • 1 tablespoon apple cider vinegar (15 mL)
  • Optional variations: (Both tested and yummy)
  • Add 1 teaspoon onion powder for a stronger onion flavor.
  • Add 2 tablespoons nutritional yeast or shredded vegan cheese for a cheesy note
  • Note: It is crucial to not sub these ingredients for best results. Afterall, I only used 2 flours! I cannot vouch for results if you change the recipe, as I tested it a ton. As always, using a kitchen scale will produce accurate results. It's necessary to use blanched almond flour as it helps make the muffins so light. Do not use Bob's Red Mill blanched almond flour, it always produces denser,wet gritty results...they will not turn out light and fluffy, just a big warning. I recommend HEB brand (if in TX), Kroger "Simple Truth" brand, Honeyville or King Arthur are all good. You can buy them on Amazon as well.
  • Note 2: To make these nut-free, eliminate the almond flour and increase the rice flour to 1 1/2 cups (240 g). Everything else is the same. Make sure you definitely use the "lite" coconut milk as well for this version, because since the fat content greatly decreases with no almond flour, the muffins need the coconut milk for lightness and moisture. This version will change the taste and texture result slightly, but they are still good. I would only suggest this option though if you are allergic to nuts, as the almond flour version I do prefer the result and created the recipe with that version specifically.

Instructions

  1. Preheat an oven to 350 degrees and line a muffin pan with 8 Reynolds "Staybrite" foil liners. Trust me, paper liners will stick BAD. The foil liners prevent any sticking whatsoever. I tested both and they stuck horribly to the paper ones. Be close by for when the timer will go off, because you will immediately set the oven to high broil at the 25 minute mark. See below.
  2. When measuring your flours, it's always important to use a scale for accurate results, especially in gluten-free baking. Otherwise, to measure properly, use your measuring cups to scoop out the flours, making sure there are no gaps and level off. With the almond flour, you need to lightly pat it down and then level off. Add the rice flour, almond flour, baking powder, chives, garlic powder and salt to a medium bowl and whisk really well to make sure there are no lumps.
  3. Add the coconut milk, aquafaba and apple cider vinegar directly to the dry ingredients (no need to use a separate bowl) and whisk for about a minute or so until the batter is very smooth. Pour evenly among your 8 liners. The batter will fill up each liner all the way to the top. I used an ice cream scoop, it helps to divide the batter evenly and keep it mess-free.
  4. Bake for 25 minutes until the tops are firm and spring back, then immediately turn the broiler on high (while the muffins are still in there) and cook for a couple of minutes just until the tops turn a golden brown color. Don't leave them unattended, as it will happen quickly. Let them cool about 10 minutes before eating. Store them in a container or ziplock bag. To reheat them, I slightly toasted them and they become crispy again perfectly. These muffins are insanely delicious just as much the next day, as they are fresh.
7.6.3
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If you make this recipe, please do not repost it in full on your site or elsewhere, please link to me instead, giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired to create a version of this recipe, again, please give proper credit and do not simply post it on your site.

79 Comments

  1. Those look incredibly delish!! I need to try them! Thank you for sharing :)
    • brandi.doming@yahoo.com
      Thank you so much Brandie! Let me know when you do!
  2. Wow I'm in love with this flavor combination! Garlic and chives pairs perfectly! Love that you use white rice flour here and almond flour! Adding coconut milk is a genius idea, I did the same with my vegan caramel short bread and other recipes and it adds such an awesome buttery flavor to the recipe. A big batch for me please! :)
    • brandi.doming@yahoo.com
      Thanks Florian! Yeah, coconut milk is my go-to milk! Been using it in my recipes for the last 3 years :) I love that I don't need to add oil, it just makes them taste amazing!
  3. So sweet muffins are good. I like them. I'll eat them. But savory muffins...omg I will chase you down, take your muffin and run as I'm stuffing them in my mouth!!! These look insane. I've been wanting to work on a savory muffin forever (tex mex is what's on my list), put it on my long list of recipes I need to do that is so long who knows when it'll be done. LOL. But first, I must take a break and make these. They look amazing!!!
    • brandi.doming@yahoo.com
      Hahahaha! I hear ya girl! Savoury muffins are scary addictive, because you don't get tired of them, since they aren't sweet. These are the best savoury muffins I've had in a really long time, and the fact they are healthy is just a huge bonus! Thank you Sophia!
  4. That shot right after the words "...midnight snack?" OMG the fluffiness!!! Okay I need to get my hands on some white rice flour asap! I know I'm not usually a savory person, but I am a huge muffin person so I am still loving these little guys. The first thing I thought of when I saw these is cornbread, the flavors and purpose sound similar, but this light fluffy alternative sounds like a nice change. (although your husband doesn't like cornbread?? how?) You are a perfectionist, but it always pays off with perfect recipes like this <3 And love how you leave a nice big note in the recipe to try to stave off people asking about a million substitutions haha, I need to do that :D You could probably win me to the savory side with these!
    • brandi.doming@yahoo.com
      Haha, thank you so much Natalie! I do that because I hate to have people waste time or ingredients on subs that I know won't work..there is a reason I test my recipes so much and when you make it as is, you get this result! Plus, the recipe is ridiculously simple and so few ingredients. Every single flour behaves soooo differently in baking. Yes, I know, hubby is very strange in the things he doesn't like. I personally love cornbread but for some reason, he is not a fan, but he is a HUGE fan of these! Big, big hit!
  5. Well these look interesting! I do love chives and these are the perfect addition to the "bread basket" that no doesn't have to be passed up at the dinner table ;)
    • brandi.doming@yahoo.com
      Interesting, yes, and delicious! Have you tried a garlic muffin before? They are super popular at restaurants, as they go perfect with any dinner meal, soups are my favorite!
  6. Wow, these looks so soft and fluffy and I want one right now!!! <3 I need to try that flax version, that sounds really intriguing! Thanks so much for putting all the effort into nailing these, I know how frustrating it can get at times :)
  7. Love the flavor of this muffin
  8. Is there anything to sub in place of the chickpea water? Will regular water work here as well?
    • brandi.doming@yahoo.com
      Hi Kate, no water will not work. The aquafaba acts as the "egg", it is very sticky, nothing like water, so it helps the muffins to bind, as well as making them fluffy. There isn't a sub. It's incredibly easy, just drain a can of chickpeas and use 1/4 cup of the liquid. I have other recipes on my blog using chickpea liquid as well, if you wanted to reserve it. :)
  9. I love savory muffins. I think I make savory more than sweet. These would be great for breakfast!
  10. Be still my heart...and tummy! I love savory muffins and they are so rare...these look just fabulous . May try them with fresh chives ?
  11. These are absolutely fabulous and have that familiar Red Lobster cheddar biscuit familiarity. They are like little pillows of wonderfulness. My 14 year old can't keep his hands off them either. I used half soy half coconut milk, the 1tsp of garlic and 1 Tb of nutritional yeast. Next time I'll use 2 Tb of nutritional yeast. Thanks for a dinner muffin to eat with soup.
    • Oops I meant I added the 1tsp of onion powder. Sorry for the mistype.
      • brandi.doming@yahoo.com
        Thank you so much Estee for such wonderful feedback! I'm so happy to hear you and your son love them so much! I really appreciate the feedback! I told you they are addictive, haha!
  12. Oh man, I used to LOVE those Red Lobster biscuits! The texture on the inside of these looks insane! Well done, girl!! And I love that you used aquafaba again!
    • brandi.doming@yahoo.com
      Thank you so much Jenn! I didn't even plan them out to taste like them, but they did, it's amazing, haha! The texture is truly like a cloud!
  13. love your photos!!!!! i am not very familiar with gf baking but from what i see, these look so fluffy and love the addition of chives.
    • brandi.doming@yahoo.com
      Thank you so much Dixya! So kind of you to say that!
  14. Wow! These look soooo moist. I would have never guessed that they were gf and oil free! Absolute perfection! sharing!
    • brandi.doming@yahoo.com
      Thank you so much Vanessa! They are some of the best muffins I've ever had and I love that they are healthy too!
  15. There is something rather nice about savoury muffins. I made recently carrot and courgette and kids loved it. Also I love fresh chive, it has such a lovely and distinctive taste. Another bombastic recipe Brandi!
    • brandi.doming@yahoo.com
      Oh those sound yummy Hedi, thank you!
  16. I'm glad you kept working on the perfect recipe. Aquafaba to lighten--love it!
    • brandi.doming@yahoo.com
      Thanks Letty!
  17. YUM! I could eat like 5 of these with dinner! ;-) and this flavor combo garlic and chive sounds DELICIOUS!!!
  18. These look so delicious! I only wish I had white rice flour in my pantry! Do you know if they would work with brown rice flour?
    • Yes, brown rice flour does work, but they are slightly less fluffy and have a very slight brown rice taste, the white has none, but they are still delicious. Let me know if you try them!
  19. Those photos are beautiful. They almost look too pretty to eat.
    • brandi.doming@yahoo.com
      That's so sweet, thank you so much Nicole!
  20. Looks so good and yummy!
  21. You might not believe this but I have never had a savoury muffin. I know, where have I been? They sound delicious and look so soft & fluffy inside. I would love a couple with a nice bowl of soup. Yum!
    • brandi.doming@yahoo.com
      Oh wow, yes they are so great to go with soup, thank you Mel!
  22. These were delicious! It was such an easy recipe--just the thing to get me out of my baking rut. I was running low on chives, so I added freeze dried shallots. I added nooch as suggested and half of the optional onion powder.
    • brandi.doming@yahoo.com
      SO wonderful Rachel to hear! I'm so happy you loved these, thank you so much for making them and leaving feedback! Freeze dried shallots sound delicious!
  23. Gin
    They look so cute! Love the flavors too. :)
  24. Hello Brandi...chiming in again!! I can never get good muffin photos...they look so good...garlic and chive is a great combination?
    • brandi.doming@yahoo.com
      Thank you so much, so glad you like the photos of these! :)
  25. OMG! these were so delicious...the batter smelled so amazing before baking....afterwards, they tasted so delicious....Thank you!
    • brandi.doming@yahoo.com
      Thank you so much Elilta for making them and I'm so happy to hear you loved them so much!!
  26. Wow, these look absolutely incredible!
  27. These muffins look so light and fluffy, and the flavors sound absolutely delicious!
  28. The muffins look so tasty! That's fun that they're like a gf, vegan Red Lobster muffin. I remember really enjoying those back in the day. Thanks for the great recipe!
  29. You know what, I don't think I have ever made savoury muffins! I don't know why, because I do love them. These sound great, love the photos!
  30. These are gorgeous!!! I'm pretty sure I could make a meal out of these alone. Wow! They look so buttery, fluffy and heavenly! I've never had a savory muffin before so I'm super excited to try these. It's so amazing what happens when you switch up a flour or two...I've become rather obsessed with almond flour these days, but I've never tried this flour combo! Definitely putting these on our menu for next week!!!
  31. I love savory muffins and these are such an amazing flavor combination. I love that you used almond flour in them!
  32. has anyone tried making this recipe in silicone liners or greased metal rings? looks amazing- thanks for the recipe!
    • brandi.doming@yahoo.com
      Hi Noosh! I haven't but as long as you grease the cups you use, I would think you'd be fine. I do know another reader use a silicone muffin pan and it worked fine, I just haven't tried it personally. They did stick horribly to paper liners when I tested a version.
      • great thanks! i made them in my silicone muffin liners and they turned out well! i think they were a little underdone so did need additional time. oh and you have to take them out of the liners to broil them since they can't go under the broiler but i did grease them a bit before and absolutely no sticking. thanks so much again for the lovely recipe!
  33. […] Garlic and Chive Dinner Muffins via The Vegan 8. Who says muffins can only be eaten for breakfast and snacks?! […]
  34. I highly recommend this muffin! A staple recipe! It's fluffy, soft, a perfect accompaniment to almost any meal, and versatile to meet whatever taste your in the mood. Can be adapted to fit your table with almost no effort, from savory herb, to cheesy, simply bread-y, or seasonings that range with your tastebuds: garlic, rosemary, chives, etc. And I cannot overlook the fact they can even be made less savory and more sweet by replacing the herbs and spices with cinammon, vanilla, &/or nuts, and although I have not tried it yet, I can only imagine how good a maple flavor would be with a little maple syrup to sweeten the deal. Gluten free? No problem. Nut allergy? Brandi took care of that as well with an option sub of flax, which I can vouche for personally (multiple times now). Overall this muffin deserves five stars all the way and two thubs up! ⭐️⭐️⭐️⭐️⭐️ ??
    • brandi.doming@yahoo.com
      Thank you so much Jenna for the amazing feedback! I love that you made some with rosemary and then a sweet version, yum! Loved your pics on Instagram too, thank you again very much!
  35. I think I've never had savory muffins, but these look amazing, Brandi! :-) I love that you used almond flour.
    • brandi.doming@yahoo.com
      Thanks Sina!
  36. These were delicious! I made them in my silicone cupcake pans and that worked well! I think I needed to cook them a little longer. Not sure if that was a result of the pans or my oven. Love that you include weights as well as amount. I also got a little carried away with the garlic? Will make them again!
    • brandi.doming@yahoo.com
      So happy to hear that, thank you so much for the feedback! Yes, silicone I believe may take a little longer to cook through, a few minutes should do it, thank you1
  37. Hey lady!! You rock!! Get in my belly muffins!!
    • brandi.doming@yahoo.com
      Lol!!! Belly muffins!
  38. OMG! These are SO GOOD!!! Thank you so much for this recipe! I always like to make rolls or biscuit with my soups and have never found one that is a repeat until now!
    • brandi.doming@yahoo.com
      I'm so happy to hear that Alicia, thank you so very much for the amazing feedback! So glad they were a hit!
  39. Crazy Good!! I didn't have anything but paper liners but they didn't stick to bad. My husband was trying to get every last bite off the paper liners. I substituted lemon juice for the vinegar as I can't have. Thanks.
    • brandi.doming@yahoo.com
      Haha, that made me laugh picturing your husband trying to remove every last bite...that was totally me when I made a batch in the paper liners! Some of them may vary because my trial was just awful, like half of the muffin was only left after peeling the muffin out. The foil interior-lined ones are seriously magical! So happy you loved these, thank you so much for the feedback Debbie!
  40. I keep forgetting to leave feedback here!! Note to self, be very specific when sending hubby to the store for white rice flour. He came home with sweet rice flour and I didn't have the heart to send him back to the store...especially since I was the one who forgot to pick it up in the first place. Anyways...the texture was a bit off, but the taste...omg. SO GOOD!!! They got devoured really fast. I plan on making them the proper way soon! As always, fantastic recipe!!! xoxoxo
    • brandi.doming@yahoo.com
      hahaha! Oh yes, sweet rice flour is definitely NOT the right flour for these! The regular rice flour makes them ridiculously soft and fluffy and perfect :) Definitely try them again with that one, you will see what I mean, thank you so much Mandy!! So glad you loved the taste, thank you!
      • Haha!!! That's partly why I hesitated to comment because you wrote out this perfect recipe and I go ahead and stray from the recommended ingredients! You even state clearly NOT to substitute the flour...I'm laughing so hard still. Oh, I will most definitely make these again and then I'll share a pic on IG! xo
  41. I made these last night to pair with chili and they were amazing!!! Posted them on Instagram! They are light and fluffy and easy to make! Out of all the vegan blogs there are, yours is my favorite and the one I make most of my meals from. I can't wait to reheat the leftover muffins for lunch today! Thanks, Brandi!
    • brandi.doming@yahoo.com
      So so happy to hear that, thank you so much for the wonderful feedback Gale!
  42. These were absolutely delicious, thank you for the recipe! :) Next time I'd like to make a double (or triple or quadruple....) batch - have you (or anyone) tried freezing these? It would be great to make these on the weekend, freeze them, and then thaw and reheat these during the week when we have limited time....
    • brandi.doming@yahoo.com
      Hi Keri! I'm so happy to hear you loved these, thank you so much for the feedback! I have never tried freezing them, we eat them so fast, haha. I don't know if they would become soft again, but it works well with my bread I make. But I would suggest trying it and see. Just wrap them really tightly in plastic wrap and then enclose them in a ziplock bag as well and I would lightly reheat them on a very low heat in the oven to bring them back, hope it works!
      • Just an update: these muffins freeze and defrost beautifully! I froze them in a Glasslock-type container then defrosted in the microwave (!!) a month later and it was like they were just made fresh. It's taken me until now to have some left to experiment with freezing because they kept disappearing..... into my belly..... I may or may not have eaten a half dozen in one sitting...... LOL, and by the way, the foil liners are super expensive where I live, so I use PaperChef parchment paper liners with success (I got them at Kroger, but are also on Amazon). Thanks again!
  43. For those that don't have aquafaba on hand, I just tested these with a flax egg instead and they turned out great! I have tried them with the aquafaba too and they taste just as good! In order to make the flax egg equivalent to the 1/4 cup of aquafaba, I used 4 Tbsp water with 1 Tbsp. plus 1/2 tsp. flax seed meal. I was so happy they turned out as storing cans of chickpeas in the fridge just to use the aquafaba is kind of annoying.
    • brandi.doming@yahoo.com
      So glad to hear they turned out for you with the flax Alicia! Thanks for the feedback!
  44. […] 2. Dinner Muffins – These Garlic Chive Dinner Muffins from The Vegan 8 are gluten-free and oil-free. And so, so good! […]
  45. Made these tonight.Absolutely delish!!!
    • WOW!!! Absolutely wonderful!
      • brandi.doming@yahoo.com
        Awesome! So glad you loved them Linda!

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