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
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
-
Spectrum Essentials Organic Ground Flaxseed, 24 Ounce -
Elmhurst - Unsweetened Cashew Milk - 32 Fluid Ounces. Only 5 Ingredients, 5X the Nuts, Non Dairy, No Added Sugar, Gums or Emulsifiers, Vegan -
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
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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:
Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.
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
April 25, 2014 at 2:09 pmHi 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
April 27, 2014 at 8:18 pmhi 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
January 31, 2013 at 8:14 pmI love the hidden broccoli in these muffins, how perfect to serve with soup!
Kristina Sloggett says
February 1, 2013 at 12:56 pmyes, 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
January 29, 2013 at 4:51 amThose 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
January 30, 2013 at 10:58 amthis is one of my favorite things to make, especially if I know kids will be around! 🙂
barbara says
January 28, 2013 at 11:33 amThanks 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
January 30, 2013 at 11:25 amglad you enjoyed them, such a good recipe, right? cheers!