Description
These Savory Muffins with Cheese & Pesto are fluffy, cheesy, and packed with flavor. Made with wholesome oat and almond flour, red pesto, cheddar, and a touch of roasted pepper, they’re the perfect grab-and-go snack, brunch item, or lunchbox treat.
Ingredients
Scale
- 80 g oat flour (or blend rolled oats)
- 60 g almond flour (ground almonds)
- 1.5 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
- 2 tbsp ground flaxseed
- 3 large eggs
- 90 ml milk of choice (almond, soy, or cow’s milk)
- 2 tsp olive oil
- 1 tbsp plain Greek yogurt
- 1 tsp red pesto (heaped)
- 60 g mature cheddar, grated
- 40 g grated carrot
- 40 g jarred roast pepper, finely chopped
- 1 tbsp chives or spring onion, chopped
Optional Add-Ons + Substitutions:
- Swap cheddar for feta or mozzarella
- Replace carrot with zucchini or add spinach
- Experiment with herbs (oregano, thyme, basil)
- Ensure gluten-free oats + flour for a GF version
Instructions
- Preheat oven: Heat oven to 190°C (375°F) or 170°C fan. Grease or line a 12-hole mini muffin tin.
- Mix dry ingredients: In a large bowl, whisk together oat flour, almond flour, baking powder, bicarbonate of soda, salt, pepper, and flaxseed.
- Combine wet ingredients: In another bowl, beat eggs, then stir in milk, olive oil, Greek yogurt, and red pesto until smooth.
- Fold in add-ins: Stir in grated cheddar, carrot, roasted pepper, and chives.
- Combine mixtures: Add dry mixture to wet mixture. Stir gently until just combined—do not overmix.
- Fill muffin cups: Divide batter evenly into the tin, filling nearly to the top.
- Bake: Bake for 15–18 minutes, until golden and a skewer inserted in the center comes out clean.
- Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Shortcut: Use pre-made pesto for ease.
- Storage: Keep muffins in an airtight container for 2 days at room temp or up to 5 days in the fridge. They also freeze well for up to 1 month.
- Serving idea: Pair with soup or salad for a light meal, or enjoy warm with extra pesto on top.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snack, Brunch, Side
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 muffin
- Calories: 95
- Sugar: 1g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: savory muffins, cheese and pesto muffins, healthy muffins, almond flour muffins, gluten free savory snack