Savory Sun-Dried Tomato Olive Muffins (Vegan)
• Flax eggs work best when allowed to fully gel before mixing into batter. • Do not overmix to keep muffins light and tender. • Sun-dried tomatoes and olives add natural saltiness, so adjust added salt if needed. Health Benefits: These vegan muffins provide complex carbohydrates for sustained energy along with healthy fats from olives and olive oil that support heart health. Flaxseed adds fiber and plant-based omega-3 fatty acids that support gut health, satiety, and metabolic function. Sun-dried tomatoes contribute antioxidants such as lycopene that support cellular health and inflammation balance.
1 steps, about 40 minutes
-
01Preheat oven to 350°F and line or lightly grease a 12-cup muffin tin. 2. In a small bowl, mix ground flaxseed with water and let sit for 5 minutes to form flax eggs. 3. In a large bowl, whisk together flour, baking powder, baking soda, salt, oregano, basil, and black pepper. 4. In a separate bowl, whisk flax eggs, plant-based milk, and olive oil until well combined. 5. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix. 6. Fold in sun-dried tomatoes, olives, and vegan feta if using. 7. Divide batter evenly into muffin cups. 8. Bake for 20 to 25 minutes until golden and a toothpick inserted comes out clean. 9. Allow muffins to cool slightly before removing from pan.
• Flax eggs work best when allowed to fully gel before mixing into batter. • Do not overmix to keep muffins light and tender. • Sun-dried tomatoes and olives add natural saltiness, so adjust added salt if needed. Health Benefits: These vegan muffins provide complex carbohydrates for sustained energy along with healthy fats from olives and olive oil that support heart health. Flaxseed adds fiber and plant-based omega-3 fatty acids that support gut health, satiety, and metabolic function. Sun-dried tomatoes contribute antioxidants such as lycopene that support cellular health and inflammation balance.
No notes yet.