Breakfast is my favourite meal of the day. I love waking up and eating my first delicious meal of the day. Since I discovered I have a gluten intolerance breakfast is a bit more challenging but more interesting too.
Pancakes, porridge and eggs are my usual go-to breakfasts. In recent months I’ve been looking at making myself a savoury breakfast without the egg. These muffins are now one of new favourite breakfasts. They are still slightly sweet but have a delicious savoury taste too. The muffins are also really good sliced in half and served with slices of avocado. Yummy in my tummy.
Makes 6 Large
- Sharp knife
- Chopping board
- Vegetable peeler
- Frying pan
- Plastic brush
- Wooden spoon
- Mixing bowl
- Muffin tray
Ingredients for the muffins
- Sweet potato x 200g
- Almond butter x 100g
- Oat milk x 300mls (or a milk of your choice)
- Spring onions x 4
- Red pepper x 1
- Dried mixed herbs
- Chickpea Flour x 200g
- Baking powder x 1 teaspoon
- Maple syrup x 1 tbsp
- Salt and pepper to taste
- Oil for the frying pan and muffin tray
Method for the muffins
- Preheat the oven to 180°C or gas mark 4.
- Peel and cut the sweet potato into 1 inch cubes.
- Pour water into the saucepan and put the colander on top.
- Turn the hob on high and bring the water to the boil.
- When the water is boiling, turn the heat down and leave the water to simmer gently.
- Put the potatoes into the colander and steam them for about 15 – 20 minutes.
- While the potatoes are steaming, cut the tops and bottoms from the spring onions.
- Next cut the top from the red pepper and remove the green stalk and seeds.
- Slice the red pepper thinly.
- Put the frying pan onto a high heat and add the oil.
- Spread the oil as evenly as possible across the base of the pan.
- When the pan is hot, add the spring onions and red pepper and fry until they soften.
- Once the potatoes can fall from a fork, turn the hob off and set the potatoes to one side to cool.
- When the potatoes have cooled, put them into the nutribullet or blender.
- Add the milk and almond butter.
- Blend all of these ingredients together.
- Once the blender ingredients are smooth, set to one side.
- Pour the chickpea flour, baking powder and dried mixed herbs into the large mixing bowl.
- Mix these dry ingredients together.
- Pour in the blender ingredients and add the spring onion and red pepper ingredients.
- Finally add in the maple syrup and stir all of these ingredients together.
- Add oil to the muffin tray and spread as evenly as possible across the bases of the tin.
- Pour in a little bit of the muffin mixture at a time until all the bases have an even amount in them.
- Place the tray in the oven for about 20 – 25 minutes or until the muffins are golden brown.
- Then leave in the tin until touchable.
- Once you can touch the muffins remove from the tray and leave to cool completely.
- Store in an airtight container until ready to eat.
- Then serve and enjoy.
Vegan Red Pepper, Sweet Potato and Chickpea Muffins are the best food to wake up to in the morning. They really help to kick start my day. The muffin mixture will make a large batch of muffins which are great stored in the freezer and eaten later. They can be eaten at breakfast or they are great with soup for lunch or as part of a salad for dinner. Plus, if you aren’t vegan then cutting the muffins in half and adding sliced avocado and a poached egg is scrummy too. However you decide to eat these muffins, as always, please enjoy.
Do you love a savoury muffin and if so, which muffins do you love the most? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx