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