I've been experimenting with new breakfast choices lately. The chia seed pudding was delicious... and I stayed on that one for about a week. But recently I've been craving savoury in the mornings, and I started eating pita bread and hummus along side my coffee. (This made me feel really Turkish... as I ate bread, cheese, spicy pepper paste, and olives alongside my coffee for breakfast when I stayed with my friend in Istanbul <3.)
I totally think it's normal to eat hummus 24 hours a day, everyday (even for late night snacks!)... but it also led me to some interesting muffin ideas. I've made some zucchini brownies and a sweeter zucchini muffin before on BAKECETERA, but nothing of the savoury sort.
PLUS - these muffins are awesome because they're simply gluten free (hello chickpea flour power!), vegan, and because of the chickpeas, nutritional yeast, and handfuls of zucchini, they are packed with protein, fiber, and tons of nutrients. It's kinda like taking some sort of Mediterranean lunch special and smushing it into the form of a muffin. Nom.
Savoury Olive and Zucchini Muffins - What you need:
- 1 1/2 cup chickpea flour
- 1/2 cup nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon thyme
- 1 teaspoon baking powder
- 2 flax eggs (2 tablespoons flaxseed meal mixed with 6 tablespoons of WARM water)
- 1/2 cup milk of your choice (I used cashew milk)
- 1/3 cup olive oil
- 1/2 cup olives, pitted and roughly chopped
- 3 cups of shredded zucchini
Savoury Olive and Zucchini Muffins - What you do:
Preheat your oven to 180 degrees celsius (350F) and grease your muffin tins with oil or line them with muffin cups.
Prepare your flax eggs by mixing the flax meal with the water and set aside to thicken for 5 minutes.
In large bowl, stir together the chickpea flour, nutritional yeast, salt, pepper, thyme, and baking powder.
Whisk in the milk, olive oil, and flax eggs. Combine well.
Fold in the olives and zucchini.
Spoon the muffin batter into the muffin pan. Fill up the muffin cups all the way to the top.
Bake at 180C for 50 minutes. An inserted tooth pick should come out clean. !! If your muffins start to brown too much, lay a piece of tin foil over the top. This will keep them cooking but will slow down the browning process. !! After the muffins are done baking, allow them to sit for around 5-10 minutes, and then take a knife and go around the edges before removing them from the muffin pan.
This makes 12 muffins.
Your entire house will smell like warm hummus. It's like having a hummus hug.
... I can dream.
But actually - the consistency in the middle is a tad hummus-y from the chickpea flour. The outside stays nice and muffin-y. It's a pretty beautiful thing in my opinion.
Baking soundtrack - Tunes to inspire your inner baker:
I'm pretty sure that Sky Ferreira has appeared on BAKECETERA before... but I think only because - after it took me some time to get into her - I can't stop listening! It's been my running music for the past few weeks. These songs in particular keep me going around...