Savory, spicy, and packed with flavor, these vegan and grain free Black Pepper Chive Muffins are the perfect bread to pair with soups, salads, chilis, and more!
In addition, these Black Pepper Chive Muffins are gluten free, sugar free, soy free, and Paleo!
These Black Pepper Chive Muffins only use ten ingredients, including water, salt, and black pepper, so it is likely you have all these ingredients on hand even though it is an allergy-friendly recipe!
Although these Black Pepper Chive Muffins were spicy and I am not usually a fan of spicy food, these muffins were delicious, and I think these muffins would pair beautifully with my vegan Broccoli Cheddar Soup! Also, these Black Pepper Chive Muffins would be delicious spread with some of my vegan Boursin Cheese or topped with slice-able vegan Aged Cheddar Cheese!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1 cup almond flour (I used homemade that I made from dehydrated almond pulp leftover from making almond milk)
- ½ cup quinoa flour
- ½ tsp baking soda
- 1 tsp salt
- 1 tbsp black pepper
- 3 chia eggs (3 Tbsp + 7.5 Tbsp water)
- ¼ cup olive oil
- 2 Tbsp dried, minced onion
- ¼ cup dried chives
- ½ cup water, or as needed to form thick batter
- Preheat oven to 350˚F and prepare a muffin tin by lining with parchment paper or lightly greasing the cups.
- In a small bowl, whisk together the chia eggs and let sit to thicken while preparing the other ingredients.
- In a large bowl, whisk together the almond flour, quinoa flour, baking soda, salt, black pepper, dried onion, and dried chives.
- Then, using a spatula, slowly mix in the olive oil and the chia eggs. If water is needed to form a batter, add 1 Tbsp at a time. I used ½ cup water. The batter will be very thick, I could divide my batter into eight parts with the spatula and then scoop them into the muffin tin.
- Bake the muffins for 20 minutes or until the tops are slightly golden. The muffins will not rise much in the oven.
- Remove the muffin tin from the oven and let cool for 10 minutes on a cooling rack before attempting to remove the muffins from the pan. When removing the muffins, be very careful because the muffins will be crumbly and soft while they are warm.
- Serve immediately or store in an airtight container.