Savoury Muffins with Seeds and Nuts

Savoury Muffins with Seeds and Nuts

I often struggle with what to eat for breakfast on those days when sweet things just don’t seem appealing (even for my sweet tooth those days, shockingly, have happened). I find the vegan breakfast recipes out there seem to be lacking savory options, so I was beyond excited when I came across a recipe for vegan cornmeal muffins. The original recipe was very simple, and provided a perfect base for my inspiration to go wild. I looked around the kitchen and ended up loading it with almost all the seeds I could find in the house. Toss in a few peanuts and the result is what you see here.

These muffins are great for many reasons. For one, they’re loaded with good stuff that helps keep you feel full longer. I like variety, and since these go great with many different spreads, by switching up the spread you can have a different breakfast every day. These muffins are perfect for batch cooking as they can be frozen and then thawed whenever needed, making them a super quick breakfast on the go. You won’t even make a big mess in your kitchen as all you need is one bowl, a spoon, and a muffin pan. Just toss the flours, seeds, chickpeas, peanuts and spices together; add carbonated water, mix, pour and bake - done. And, as you can probably guess, they taste great.

You’ll very likely be making big batches of these on a regular basis. I know, because I am.

Savoury Muffins with Seeds and Nuts

Savoury Muffins with Seeds and Nuts


Makes 12 larger muffins

Prep time

Active time:

Total time:

How it's made

Preheat the oven to 400°F (200°C)


2 cups cornmeal


Place all in a large bowl and mix well.

1 cup buckwheat or rye flour

⅓ cup sesame seeds

⅓ cup nutritional yeast

¼ cup sunflower seeds

¼ cup pumpkin seeds

¼ cup cooked chickpeas, chopped

¼ cup roasted peanuts, chopped

4 tbsp flaxseed, ground

4 tbsp olive oil

2 tsp baking powder

1 tsp paprika (regular, hot or smoked)

1 tsp salt


1¼ cup carbonated water


Add water to the above mixture until it creates a slightly sticky dough. Let the dough sit for 15 minutes.


Prepare the muffin pan by lightly oiling each slot, or placing muffin wrappers into each hole. Divide the batter among the prepared muffin slots and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool a bit and enjoy!

Helpful tips

These muffins can be eaten on their own or topped with your favourite spread, such as hummus (try Fiery Garlic Hummus), or this Eggplant Dip. If you the muffins don’t disappear on the first go, they can be stored in an airtight container in the fridge for up to 3 days. Alternatively, they can be frozen after baking and defrosted when needed. Keep in the freezer for up to 3 months.