Garlic & Chive Dinner Muffins (Vegan, Gluten-free, Oil-free)
These Vegan Garlic Chive Muffins are gluten-free, oil-free and have an incredible soft, light and fluffy texture. They are a delicious dinner muffin on their own or great served with soup or stews.
Servings: 8 muffins
Ingredients
- 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 OR 3 tablespoons fresh
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1 1/4 cups (300g) lite canned coconut milk, shaken well first (Lite coconut milk is what lends such a buttery taste, another milk will not work the same)
- 1/4 cup (60g) aquafaba (the liquid from a can of chickpeas)
- 1 tablespoon (15g) apple cider vinegar
OPTIONAL VARIATIONS
- Add 1 teaspoon onion powder for a stronger onion flavor.
- Add 2 tablespoons nutritional yeast or shredded vegan cheese for a cheesy note
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.
Instructions
- 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.
Notes
To make these nut-free, eliminate the almond flour and increase the rice flour to 1 1/2 cups (240g). Everything else remains the same. Make sure you do not sub any of the other ingredients, as they are needed for lightness and texture. This version will change the taste and texture slightly, but they are still good.