Vegan Broccoli Cheese Muffins – fluffy and cheesy – this fun recipe hides a whole tree of broccoli inside – tasty golden muffins with a fun veggie surprise!
Vegan Broccoli Cheese Muffins
Hello, muffin – what’s that you’re hiding?
Under your cheesy crispy exterior, inside your fluffy buttery crumb, I spy a hidden broccoli tree!
When I made pepperoni chili, I wanted to pair it with a muffin. I knew from the tastes as it simmered all day that this chili was going to be epic – I needed an equally knock your socks off muffin to accompany it.
This fun kid friendly recipe I found is epic, this I guarantee.
The flavor is buttery and cheesy and if comfort was a flavor, I’d say that too.
These are crispy yet soft, light yet substantial. The extra fun is a full tree of broccoli inside each muffin – always a popular trick.
and then make these muffins as soon as it is possible.
Vegan Broccoli Cheese Muffins
Vegan Broccoli Cheese Muffins - fluffy, cheesy muffins with a whole tree of broccoli inside - tasty golden muffins with a fun veggie surprise!
Ingredients
- 2 tablespoons fresh ground flax seed
- 1/3 cup water
- 1 cup cashew milk
- 2 tablespoons apple cider vinegar
- 1 cup gluten free all purpose flour
- 3/4 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup vegan cheese, grated
- 1/3 cup vegan butter, melted
- 10-12 small broccoli trees, stem trimmed to fit inside muffin
Instructions
- Preheat oven to 350 °F. Spray a 12 muffin tin or line with muffin cups.
- Combine flax and water, set aside to thicken.
- In small bowl, whisk together cashew milk and apple cider vinegar - this is a dairy free buttermilk alternative. Set aside.
- In large mixing bowl, combine flour, baking powder, salt, and grated cheese. Add flax mixture, cashew milk mixture, and (cooled) melted butter - stirring just to combine.
- Spoon batter into muffin tins, filling about half way. Add one tree broccoli to each muffin tin, adding more batter to cover.
- Bake at 350 °F for 25-30 minutes, or until golden brown and inserted toothpick comes out clean.
Notes
dairy, egg, soy and gluten free, vegan
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Spectrum Essentials Organic Ground Flaxseed, 24 Ounce -
Unsweetened Cashew Milk - 32 Fluid Ounces
-
Bragg Organic Raw Apple Cider Vinegar, 16 Ounce (1 pack)
-
Bob's Red Mill Gluten Free All Purpose Baking Flour, 22-ounce
-
Bob's Red Mill Organic Medium Grind Cornmeal, 24 Oz (4 Pack)
-
365 Everyday Value, Baking Powder, 10 Ounce
Nutrition Information:
Yield:
12Serving Size:
one muffinAmount Per Serving: Calories: 116 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 109mg Carbohydrates: 18g Fiber: 6g Sugar: 6g Protein: 6g
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about Kristina:
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Sarah E says
Hi folks- I’m a little late to the game here but I just found this recipe and need to use up some broccoli! My question is: the original recipe calls for 1 1/4 cup of buttermilk but your substitution (which I LOVE) seems like much less. You link to the Banana Chai muffins which call for ½ cup coconut milk + 1½ tsp apple cider vinegar. So, is that a 1:1 substitution? Or should we do 1 cup coconut milk + 3 tsp ACV to get closer to the 1 1/4 cup?? Thanks for any help here!!
Kristina Sloggett says
hi Sarah, SO SORRY I am just seeing this – I was at the Engine 2 Retreat all weekend 🙂 YES, you should use closer to the same amount of liquid as the buttermilk in the original recipe; I was simply referring to the mixture in the banana chai muffin, not the amount – VERY sorry if that was not clear. so the 1 cup coconut milk + 2 teaspoon ACV sounds perfect! enjoy!
Laura (Tutti Dolci) says
I love the hidden broccoli in these muffins, how perfect to serve with soup!
Kristina Sloggett says
yes, they are great with soup too – I love to slice one open and set each piece inside the soup, so you can see the broccoli 🙂
Sarah @ The Smart Kitchen says
Those are just so flippin’ CUTE. [I mean, I’m sure they are delicious, too, but I am so captivated by the broccoli trees. Clearly, I am a small child.]
Kristina Sloggett says
this is one of my favorite things to make, especially if I know kids will be around! 🙂
barbara says
Thanks for the inspiration. The broccoli cheese muffins were delicious. Just starting out blogging my recipes… when i post this one i’ll be sure to include my web page. I’ve linked u (at least i have the etiquette thing down ;))
Kristina Sloggett says
glad you enjoyed them, such a good recipe, right? cheers!