These Vegan Garlic Chive Muffins are gluten-free, oil-free, 1 bowl and have an incredible soft, light and fluffy texture. They are incredibly delicious dinner muffins on their own or great served with soup or stews.
VEGAN GARLIC CHIVE MUFFINS
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 savory dinner muffins, I was looking for the ultimate soft, fluffy, moist muffin texture with a firm, crispy top. These are so good, I almost cried happy tears! My husband 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 Vegan Bbq 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.
This my very first savory 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.
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 (160g) white rice flour (this is what yields such soft, light, fluffy results)
- 1/2 cup (56g) superfine blanched almond flour (see NOTES at bottom for nut-free)
- 2 teaspoons aluminum-free baking powder
- 2 tablespoons dried chives
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1 1/4 cups lite canned coconut milk, shaken well first
- 1/4 cup aquafaba (the liquid from a can of chickpeas)
- 1 tablespoon (15g) apple cider vinegar
- Add 1 teaspoon onion powder for a stronger onion flavor.
- Add 2 tablespoons nutritional yeast or shredded vegan cheese for a cheesy note
- Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl.
- I use this scale.
- Preheat an oven to 350°F (177°C) and line a muffin pan with 8 Reynolds "Staybrite" foil liners or parchment paper liners. Regular paper liners will stick BAD.
- To a large bowl, 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.