February 19, 2015

Carrot, Beetroot, and Ginger Savoury Muffins

Breakfast + Brunch, Budget Friendly, Dairy Free, Gluten Free, Picnic, Recipes, Snacks

When I first told Matt I was making savoury muffins, he looked at me like I was crazy.

In his eyes muffins could only ever be sweet, and I must have be mad or something to suggest that they could be part of our lunch. Of course that only led me to need to prove that I was right, and that salty muffins were totally a thing – and I’m so glad I did!

These muffins are super tasty and filled with goodness.

They’re made with buckwheat flour, which makes them gluten free and super filling, as it’s a super nutritious and dense flour, and the buckwheat also gives these muffins a slightly nutty taste, which I love.

The grated beetroot and carrots give these muffins a beautiful colour and a slightly earthy flavour, which goes beautifully with the fresh herbs and the warming ginger so that every bite is delicious and deeply satisfying!

I love making a batch and having these as either snacks or with my lunch throughout the week. I simply cut one in half and place them in my toaster and wait while my kitchen starts to smell like a wholesome bakery. Once they’re nice and warm on the inside and slightly crispy on the outside I slather them in some tahini or avocado and happily munch away!

Carrot, Beetroot, and Ginger Savoury Muffins

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These savoury muffins are super satisfying and full of goodness, so they can be enjoyed as part of a delicious lunch or grabbed quickly for a breakfast on the go. I love mine cut in half and toasted, slathered in some tahini or smashed avocado.

Author: Teffy Perk

Recipe type: Lunch, Dinner, Snack

Cuisine: Healthy

Serves: 12

Ingredients

150g buckwheat flour
45g arrowroot
40g psyllium husk powder
2 teaspoons gluten free baking powder
Heaped ½ teaspoon ground ginger
½ teaspoon ground chilli flakes
125g grated beetroot
125g grated carrot
2 garlic cloves, minced
½ small red onion, finely chopped
¼ cup chopped parsley
1 teaspoon chopped chives
175 ml coconut oil
125 ml coconut milk
2 eggs

Instructions

Preheat your oven to 180ºC / 355ºF and line a 12-case muffin tin with baking paper or lightly oil them with coconut oil.
In a large bowl combine the buckwheat flour, arrowroot, psyllium husk, ginger, chill flakes, baking powder, salt, and pepper so that they're evenly combined. Add in your grated veggies, onions, garlic, herbs, coconut oil, coconut milk and mix together.
In a separate bowl, lightly beat your eggs together and add to the large bowl and stir until a sticky wet dough has formed - I find this easier to do using my hands.
Spoon or scoop the mixture onto your muffin tray and bake for about 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Remove from the oven, let cool for 5 minutes, and then remove from the tray.
Enjoy hot or cold and keep stored in the fridge.

Notes

PSYLLIUM - You could make your own psyllium husk powder by grinding psyllium husks in a coffee or spice grinder. They act as a binding agent in this recipe and are an amazing source of fibre!

VEGAN - You could substitute the two eggs for either chia or flax eggs.

If you take your muffins out and the centre seems a bit "gummy", it just means they are not done baking. Place them back in for another 5-10 minutes.