Cheesy Broccoli Muffins
Ingredients
- 1 small broccoli (including the stalk, finely chopped )
- 180 g chickpea flour
- 3 tbsp basil pesto (optional)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 15 g nutritional yeast
- 50 g vegan cheese (grated, can add up to 80g if you want them cheesier)
- 180 ml soy milk (can sub oat)
- Pinch salt and pepper (to taste - omit for under 12 months)
Instructions
- Preheat the oven to 180c/350f. Grease a jumbo muffin tin or line it with suitable muffin liners. If you don’t have a jumbo tin, you can add silicone liners to a regular baking dish.
- Wash the broccoli and finely chop both the florets and stalk. Aim for small, even pieces so the broccoli distributes well throughout the muffins and cooks through (if serving under 12 months, lightly steam first to ensure it is soft)
- Add the chickpea flour, chopped broccoli, basil pesto (if using), onion powder, garlic powder, nutritional yeast and grated vegan cheese to a large mixing bowl.
- Pour in the soy milk and add the salt and pepper, if using. Stir until everything is evenly combined - the mixture will be thick.
- Divide the mixture evenly between 6 jumbo muffin liners, filling each one generously. Alternatively, divide between 12 smaller muffin liners.
- Bake for 27 to 30 minutes for jumbo muffins, or 18 to 20 minutes for smaller muffins, until lightly golden on top and cooked through in the centre.
- Remove from the oven and allow the muffins to cool in the tin for a few minutes before transferring to a wire rack. Let them cool fully in the liners as the chickpea flour will firm up as they cool.
Storage
Store in the fridge for 5 days or freezer for 2 monthsNotes
Tip: Finely chopping the broccoli helps the muffins hold together and gives you a more even texture. These are also great for freezing, so you can make a batch ahead of time and defrost individual muffins as needed.