Savory Green Bean and Tomato Muffins (Gluten-Free + Vegan)

Gluten-Free Green Bean and Tomato Muffins

Food gifts are the absolute best.

I’d choose a handful of fresh herbs from your garden or a thoughtfully prepared gluten-free granola in a jar over a crisply-wrapped gizmo any day.

This week, I found myself with a surplus of green beans. I was gifted a thick packet – along with a handful of cherry tomatoes – from my friend Melissa, and then the next day when I picked up our farm box there was another large bag of green beans and a pint of cherry tomatoes. Coincidence or fate?

Green beans are the kind of vegetable that people tend to eat on their own tossed with a simple sauce or dressing, or they’re thrown into a salad. Over burrito bowls at a local Mexican restaurant, we wondered if green beans could be delicious in a more ‘processed’ manner, like in pesto or hummus.

Temperatures dropped here over the weekend and whenever that happens during a hot summer my first inclination is to bake something. Instead of going the sweet route, I created a gluten-free and vegan green bean + tomato muffin to incorporate my fresh food gifts.

Even though these muffins are savory, there is a burst of sweet flavour from the candy-like cherry tomatoes. When you eat them warm from the oven, you can almost imagine yourself twisting a sun-drenched tomato from the vine and popping it directly into your mouth.

If you’re short on time, you could give the onions a quick saute for 5 minutes or so to soften them, instead of giving them the opportunity to caramelize on the stove. But really, what’s the rush? It’s still summer – for now, at least. So let those onions get golden.

Gluten-Free Green Bean + Tomato Muffins

Savory Green Bean and Tomato Muffins (Gluten-Free + Vegan)
Prep time
Cook time
Total time
gluten-free, vegan, soy-free, egg-free, nut-free
Recipe type: Muffin
Serves: 8 muffins
  • ¾ cup chickpea flour
  • ¾ cup brown rice flour
  • ¼ cup tapioca flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ⅓ cup coconut oil, plus 1 tsp for browning onions
  • ¾ cup vegetable broth
  • ½ a medium-sized onion, diced small (about ¾ cup)
  • 12 green beans, chopped into ½ cm pieces (about ¾ cup)
  • 6 cherry tomatoes, halved or quartered (about ½ cup)
  1. In a large bowl, mix the flours, baking powder, baking soda and salt.
  2. In a medium-sized pot, melt 1 tsp of coconut oil. Add the onions over medium to low heat and saute until they begin to get brown and golden, about 15-20 minutes. Add the green beans and let them cook for a minute or two to take the ‘raw’ edge off.
  3. Melt the coconut oil and broth together, then add to the dry ingredients. Stir well. Fold in the onions, green beans and tomatoes.
  4. Line a muffin tin with 8 liners. Fill the muffin cups, and pour water into the empty tins (this prevents them from burning with nothing in them)
  5. Bake for 30 minutes, until a toothpick inserted comes out clean.
  6. Allow to cool fully before storing.


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3 Responses to Savory Green Bean and Tomato Muffins (Gluten-Free + Vegan)

  1. Linda Freed August 31, 2016 at 9:46 am #

    OMG I can’t wait to try these. Brilliant idea! Looks absolutely delicious and these are muffins with no sugar-guilt.

  2. cakespy August 31, 2016 at 12:16 pm #

    These are AWESOME!!! What a perfect breakfast or side for dinner.

    • Sondi September 4, 2016 at 12:10 pm #

      Yes, they would go great with a savory breakfast or a chili/stew for supper.