Vegan Almond Flour Mushroom Muffins (High-Protein, Gluten-Free)
These protein-packed, gluten-free muffins combine savory mushrooms and fresh basil with almond flour for a delicious vegan treat.
Ingredients
Water and Vegetables
- 3 tablespoons water
- 12 ounces mushrooms (coarsely chopped)
- 1 cup chopped onion
- 1/2 teaspoon salt (divided)
Dry Ingredients
- 1.5 cups almond flour (fine flour, not almond meal)
- 1/3 cup flaxseed meal (see notes for options)
- 2 tablespoons whole psyllium husks
- 2 teaspoons baking powder
- 1/4 teaspoon ground pepper
- 1/3 cup plain nondairy milk (or water)
- 1/2 cup packed fresh basil leaves (chopped) (see notes for options)
Instructions
- Cook mushrooms and onions in water for 5-7 minutes until browned and liquid evaporates. Season with 1/8 teaspoon salt, then cool.
- Preheat oven to 350F (180C). Line muffin tin cups with liners.
- Mix almond flour, flaxseed meal, psyllium, baking powder, remaining salt, and pepper in a bowl.
- Add nondairy milk to dry ingredients, then stir in mushroom-onion mixture and basil. Divide batter into cups.
- Bake for 15-20 minutes until a toothpick comes out clean. Cool before serving.
Notes
Ensure to chop basil finely for even distribution.