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    Home » Vegan Breakfast Recipes

    Savory Mushroom Muffins (Vegan, Gluten-Free)

    By Maggie Updated Nov 3, 2022 · Published Mar 10, 2021

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

    Jump to Recipe
    Savory vegan mushroom mushroom stacked on a plate with a bite taken out of one.

    Savory mushroom muffins with spinach are a flavorful gluten-free, vegan breakfast or snack option. These fluffy protein-packed muffins are a plant-based substitute for eggs that will keep you full all morning long.

    Plate of vegan, glulten-free mushroom spinach muffins with a bite taken out of one muffin.

    These mushroom and spinach muffins are reminiscent of the popular muffin tin egg bites. They're perfect when you crave a hearty breakfast.

    Since it's an oil-free recipe made with chickpea flour, it's packed with protein, without a ton of calories. We used kala namak, or black salt, to give these tasty muffins an eggy flavor, just like we did for our tofu scramble.

    Kids will want to put oatmeal blender pancakes on repeat. I highly recommend having these savory muffins in the freezer for you!!!

    Jump to:
    • Ingredients
    • Directions
    • Storage and Make-Ahead
    • More Gluten-Free Vegan Breakfast Recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    These are the main ingredients to make gluten-free, vegan mushroom muffins:

    • Onion, garlic, mushrooms, spinach - The veggies in these muffins are a mere suggestion. You could use any combination of vegetables, including peppers, cabbage, kale, carrots, or green onion. Make sure to sauté them first, so they're soft when adding them to the batter.
    • Chickpea flour - These haven't been tested with any other types of flour, so substitute at your own risk.
    • Nutritional yeast - This gives the muffins a slightly cheesy flavor but isn't necessary. Feel free to omit it if you don't care for nutritional yeast or are sensitive to it.
    • Kala namak (black salt) - As mentioned above, this adds a distinctly eggy flavor to the muffins. Kala namak has a sulfurous taste to it that can be used to mimic an egg flavor in egg-free recipes. You can use regular sea salt if you don't care for the eggy flavor.

    Please refer to the recipe card below for the full list of ingredients and detailed instructions.

    Directions

    Vegan mushroom spinach muffins are easy to make and come together quickly. Here's how to make them: 

    Start by preheating your oven and preparing a standard 12-cup muffin tin. Next, sauté the onion and garlic and then add the mushrooms and cook until softened and most of the liquid is evaporated. Finally, add the spinach and cook until the spinach is wilted. Set aside.

    Next, whisk the muffin batter's dry ingredients, followed by the water. Whisk until completely smooth, and no lumps remain. Use a ⅓ measuring cup to scoop the batter into the prepared muffin tins.

    Batter for uncooked mushroom muffins being poured into the muffin tin well.s

    Bake for 28-32 minutes, or until the muffins bounce back when pressed lightly in the center. Allow to cool for 10 minutes, and then remove to a wire rack to cool completely.

    Cooked spinach mushroom muffins in a muffin pan on top of a cooling rach.

    Storage and Make-Ahead

    Make vegan mushroom muffins ahead of time and store them in an airtight container at room temperature for two days, in the fridge for four days, or in the freezer for one month.

    Vegan, Gluten-free Mushroom Muffins with Spinach on a plate.

    More Gluten-Free Vegan Breakfast Recipes

    • Tofu scrambled eggs in a bowl with sliced avocado, tomatoes, and bread.
      Tofu Scramble
    • Chocolate buckwheat porridge topped with bananas in a bowl.
      Chocolate Buckwheat Porridge
    • Vegan breakfast burrito with potatoes, beans, salsa, and scrambled tofu
      Vegan Breakfast Burritos (Make Ahead Option)

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    Gluten-free, vegan savory mushroom muffins on a plate with a bite taken out of one.

    Savory Mushroom Muffins with Spinach (Gluten-free, Vegan)

    Savory mushroom muffins with spinach are a flavorful gluten-free, vegan breakfast or snack option. These fluffy muffins are a great substitute for eggs and will keep you full all morning long.
    5 from 4 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 12 muffins
    Author: Maggie
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    Ingredients

    • ½ onion diced
    • 3 cloves garlic minced
    • 8 ounces cremini mushrooms chopped into ¼-inch pieces
    • 2 cups spinach finely chopped
    • 2 cups (240 grams) chickpea flour
    • 2 teaspoons baking powder
    • ¾ teaspoons sea salt, or kala namak (black salt) for eggy flavor
    • 2 tablespoons nutritional yeast optional
    • 2 cups water

    Instructions

    • Preheat the oven to 375F (190C) and lightly grease, or line with paper liners, a standard sized 12 muffin tin. Set aside.
    • In a medium skillet, heat a couple tablespoons of water over medium-high heat. Add the onion, garlic and a pinch of salt and sauté for 3-4 minutes, or until starting to soften. Add more water as necessary to prevent sticking. Add the mushrooms and cook until they have released their liquid and most of the liquid has evaporated, about 4-6 minutes. Addthe spinach and cook for another minute until wilted. Turn off the heat and set aside.
    • In a large bowl, combine the chickpea flour, baking powder, salt, and nutritional yeast. Whisk to ombine. Add the water and whisk until no lumps remain. Add the mushroom mixture to the bowl and stir to combine. The batter will be very thin and watery. This is ok!
    • Using a ⅓ cup (80 ml) measuring cup, divide the batter between the prepared muffin cups. Bake in the oven for 28-32 minutes, or until the center bounces back when pressed lightly. You can also stick a toothpick in the center, and if it comes out clean they are done. Don't overbake or they will be dry. Allow to cool in the muffin tin for 10 minutes and then remove to a wire rack. If you have a hard time getting them out, run a knife around the edge of each muffin and they should pop out. These are delicious warm or cold. Enjoy!
    • Allow to cool completely and then store in an airtight container on the counter for two days, in the fridge for four days or in the freezer for up to one month.
    Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Calories: 91kcal | Carbohydrates: 14g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 166mg | Potassium: 384mg | Fiber: 3g | Sugar: 3g | Vitamin A: 477IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg

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    Comments

      5 from 4 votes (2 ratings without comment)

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      Recipe Rating




    1. Melissa K. says

      March 11, 2021 at 10:39 pm

      5 stars
      This was the third recipe for savory chickpea “muffins” or “mini-frittatas” I have tried. Oh, Maggie, you hit it out of the park! These were FANTASTIC! They rose beautifully in the oven (often a problem at 5280 feet that requires tinkering—not this time!). More important, they were absolutely DELICIOUS! My omnivore hubby adored them, always a plus!

      Thank you! I’m going to check out ALL your recipes now!

      Reply
      • Maggie says

        March 12, 2021 at 10:09 am

        Thank you for such wonderful feedback Melissa! I am so glad you found success with these muffins and that your carnivore husband loved them too. So happy to have you following along!

        Reply
    2. Melissa K. says

      March 11, 2021 at 10:41 pm

      5 stars
      See above.

      Reply
    Headshot of Sarah Pilley.

    Hi, I'm Sarah!

    I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

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