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Savoury vegan sorghum muffins that make a perfect healthy breakfast or snack requiring only 5 ingredients.

Savoury Sorghum Muffins [Gluten-Free, Vegan]


  • Author: Nele Liivlaid
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 muffins 1x

Description

Savoury vegan sorghum muffins that make a perfect healthy breakfast or snack requiring only 5 ingredients (not counting salt and baking powder). 

Soaking time: 8 hours


Scale

Ingredients


Instructions

  1. Start by soaking sorghum groats overnight or for at least 8 hours. Drain and rinse. 
  2. Then, pour oat milk into a small bowl and mix in 1 tablespoon of apple cider vinegar. Let sit for 3-5 minutes.
  3. Next, transfer soaked sorghum groats along with all the other ingredients (except baking powder) into blender or beaker (if you use immersion blender). Blend until you have homogeneous batter. Finally mix in baking powder as well.
  4. Divide the batter between 6 silicone muffin forms or pour into 6-piece muffin pan and bake at 180C (355F) for 30 minutes. You may preheat the oven when you start making the muffin. Remove from oven and let cool before eating. If you want to be certain they’re done inside, make sure that the toothpick inserted comes out clean (or almost clean).

Notes

If you’re in Estonia, you can get sorghum groats from Rimi Supermarket.

You may use either white or red sorghum, or the combination of the two in this recipe. Red sorghum is harder and therefore results in crunchier muffins. I like to use half red and half white in this recipe.

Ground almonds (that is usually called almond flour) would also work in this recipe. However, in this case, the nutritional profile of the muffins would be different, i.e. containing more fat.

Any plant milk works, but my favourite is additive-free oat milk as it gives subtle sweetness to the muffins.

In case you don’t have apple cider vinegar, lemon juice works as well.

Should you go for naturally not sweet milk, such as almond milk or soymilk, substitute mesquite flour for almond flour (1:1) for some sweet taste.

If you’re after that hint of sweetness, but don’t have neither mesquite flour not oat milk or rice milk (that are naturally sweet), you may throw in a teaspoon of wholesome sweetener like coconut sugar or date sugar. For low glycemic sweetener options read Low-Carb Vegan Breakfast Porridge Guide

Ground flaxseeds can be used instead of chia seeds. However, add 1½ tablespoons of ground flaxseeds. Grind the seeds yourself using a coffee/spice grinder and store in a sealed container in fridge.

Storage tips: put any leftovers in a ziplock bag or container with lid. Keeps one day on kitchen counter, 3 days in fridge and a month in freezer. If you want it soft and fresh, simply heat the muffin up in microwave.

  • Category: Bread
  • Method: Baking

Nutrition

  • Serving Size: 1 muffin
  • Calories: 145 kcal
  • Sodium: 111.32mg
  • Fat: 2.72g
  • Carbohydrates: 24.8g
  • Fiber: 3.37g
  • Protein: 4.95g

Keywords: sorghum, muffins

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