Are you a sweet or a savoury person?
I used to be all about the sweet. I could never pass up on my gutmeal, pancakes or a smoothie bowl for breakfast. But recently, I’ve found myself craving something else. I’ve become bored of sweet foods and I’m ready to take the train to savoury station.
But, I’m not one to settle for plain old boiled eggs or a soggy piece of bread with overripe avocado. I want something bite sized that I can grab when I’m in a rush. I want decadence with a side of nutrients.
When I hit one of these moods, I bring out the muffin pan.
If you don’t think you can get tasty savoury muffins, you know nuffin’ about the muffin.
Muffins can be savoury and exploding with nutrients. They’re a great on-the-go meal for when there’s not enough time to think. I like making a batch of muffins and freezing them for when I need a pick-me-up ASAP.
Muffins are a great way to sneak in extra goodness. I pack them with a whole load of vegetables, protein and healthy fats to help keep me (or whoever’s lucky enough to get one from me) going until my next meal. I also add a spoon of Love Your Gut Powder for the gut health benefits!
One of my first explorations into the world of savoury muffins were my Spinach and Carrot Muffins back in 2013. To this day, these muffins are constantly on rotation in my house. If you’re worried by the S-word in the title, don’t worry, you can’t taste the spinach. Spinach adds a plant-based source of iron that you won’t even know exists. These muffins also contain flax seeds which are rich in omega 3, making them great for helping to reduce inflammation.
Next up are my Mini Salmon Frittatas. These cute little muffins are perfect for all age groups. I’ve kept the ingredient list simple and cooking time short to reduce your time spent in the kitchen (oh, and the mess too). They’re incredibly moist and contain a powerful nutritional hit.
My final savoury meal to make in a muffin pan are delicious Savoury Cupcakes with Pumpkin Mash from Supercharge Your Gut. They’re a perfectly balanced meal, containing beef or lamb for protein, and eggs and almond meal for quality fats. They’re also loaded with vegetables to ensure that breakfast fulfils its criteria of being the most important (and delicious) meal of the day.
I’ve even added my mouth-watering pumpkin and cauliflower mash to this recipe for some added sweetness. Think of it as your bonus from me. You’re welcome. If you’re following a low FODMAP approach, swap out the cauliflower for the green part of the spring onion, and two large carrots. Read more about FODMAPS here.
These muffins contain garlic and onion, two anti-microbial vegetables part of the allium family. The allium family are known to kick our immune systems into gear and help control blood pressure.
These muffins are truly glorious and will be the envy of children and adult lunch boxes everywhere. Just be sure to keep an eye on them so no one happens to grab yours ‘accidentally’. Don’t say I didn’t warn you.
These muffins are quick, simple and offer a delicious breakfast or snack. What’s my favourite way to serve them? Warm with a drizzle of tamari.
All that stands between you and these muffins is half an hour. My work here is officially done!. Ps If you’re a busy working parent without a lot of time on your hands there are great fresh alternatives for affordable meal kits such as Hello Fresh too.
Savoury Cupcakes With Pumpkin Mash
Makes 6 Large Cupcakes
Who says cupcakes need to be sweet? These savoury ones save the day with their deliciousness. Serve warm with a drizzle of wheat-free tamari.
- extra virgin coconut oil, for greasing
- 500 g (1 lb 2 oz) minced (ground) beef or lamb
- 1 onion, finely grated
- 3 free-range eggs
- 25 g (1 oz/1/4cup) almond meal
- 1 tbs Love Your Gut Powder
- 1 garlic clove, crushed
- 1 tablespoon mixed dried herbs of your choice, such as rosemary, sage, parsley, basil
- 2 tablespoons wheat-free tamari or coconut aminos.
- 1 quantity warm Pumpkin & Cauli Rosemary Mash (below)
Preheat the oven to 180°C (350°F). Grease a large six-hole 250 ml (9 fl oz/ 1 cup) capacity cupcake tin with coconut oil.
Place the beef, onion, eggs, almond meal, garlic, herbs and tamari in a large bowl. Season with sea salt and freshly ground black pepper, then use your hands to mix and thoroughly combine.
Using your hands, scoop the mixture into six even portions and shape into balls. Press the balls into the cupcake holes.
Place the cupcake tin on a baking tray, transfer to the oven and bake for 20–25 minutes, or until the cupcakes are browned on top.
Remove the cupcakes from the oven. Using a piping (icing) bag or a spoon, pipe or dollop the warm mash on top of the cupcakes. If you like a crunchy topping, place them under a hot grill (broiler) to crisp them up a bit.
Serve warm. Leftovers will keep in an airtight container in the fridge for 2–3 days.
Pumpkin and Cauli Rosemary Mash:
GF WF DF SF VEG
- 1/2 small jap or kent pumpkin (winter squash)
- 1 head of cauliflower, cut into florets (For a FODMAP-friendly version, use the green part of the spring onion, and two large carrots instead of the cauliflower.)
- 2 tablespoons coconut cream
- 2 teaspoons extra virgin coconut oil
- 1 teaspoon mustard powder
- 1 tablespoon chopped spring onion (scallion)
- 1 teaspoon fresh chopped rosemary or dried rosemary
- pinch of Himalayan or Celtic sea salt
- 2 tablespoons nut butter (optional, if tolerated)
- nutritional yeast flakes (optional, if tolerated), for sprinkling
- small rosemary sprigs, to garnish
Peel the pumpkin, remove the seeds and cut into 2–3 cm (1 inch) cubes. Steam the pumpkin and cauliflower together for 15–20 minutes, or until the pumpkin is soft and you can poke a fork through the cauliflower florets. While the steamed vegetables are still hot, place them in a food processor or high-speed blender. Add the coconut cream, coconut oil, mustard powder, spring onion, rosemary, salt and nut butter, if using.
Whiz together, stopping and scraping down the sides of the blender
if necessary, until all the ingredients are well incorporated and smooth. Serve warm, sprinkled with nutritional yeast, if desired, and garnished with rosemary sprigs.