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Gluten-Free Dillicious Muffins (Vegan)

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Today we have a delicious savory recipe for March Muffin Madness, Gluten-Free Dillicious Muffins! Delicious cheesy herb-stuffed muffins to be exact.

Gluten-Free Dillicious Muffins from Sweet Debbie's Organic Cupcakes and Treats. Herb-stuffed, nutrition-packed, and not only gluten free but vegan.

Dillicious Herb-Stuffed Muffins from Sweet Debbie’s Organic Treats

This recipe is graciously being shared by Debbie Adler, the founder/owner of Sweet Debbie’s Organic Treats (formerly Sweet Debbie’s Organic Cupcakes) and author of Sweet Debbie’s Organic Treats:  Allergy-Free & Vegan Recipes from the Famous Los Angeles Bakery. These muffins, like all of Debbie’s recipes, are gluten free, dairy free, egg free, soy free, sugar free, and nut free.

Enjoy learning more about Debbie and her Dillicious Muffins (see the whole line-up of bloggers, blogs, and muffin recipes here).

Debbie Adler Sweet Debbie's Organic Cupcakes

Debbie Adler Sweet Debbie’s Organic Cupcakes

As I shared when I featured Debbie and her cookbook in my recent Suite of Sweets for Sweethearts (SSS) event, Debbie opened Sweet Debbie’s Organic Cupcakes, now Sweet Debbie’s Organic Treats, with the intent to simply share sugar-free treats. She’d discovered that sugar-free living worked best for her own health and wanted to share her much-loved treats with the public.

Not long after Debbie’s sugar-free bakery treats became popular, her son was diagnosed with life-threatening food allergies. She regrouped and began creating cupcakes and other treats that he could eat. To her surprise, her bakery became even more successful and she decided to share her recipes in a cookbook for all those who can’t make it to her Los Angeles bakery to sample her delicious treats firsthand.

Sweet Debbie's Organic Treats Cover for Amazon Link

If you missed my SSS event, you’ll definitely want to check out her recipe for Salted Caramel Apple Muffins that she shared earlier.

Salted Caramel Apple Muffins Sweet Debbie's Organic Treats by Debbie Adler

Salted Caramel Apple Muffins from Sweet Debbie’s Organic Treats by Debbie Adler

Debbie offers a lot of sweet recipes. After all, she is “Sweet Debbie,” but let’s get to her Gluten-Free Dillicious Muffins.  As she says in her book:

“And now for something completely different, a savory muffin with all the most vibrant herbs your spice rack or garden can hold. My favorite is dill. Its fragrance and flavor enhance any dish. And with the additions of rosemary, thyme, and oregano, this muffin smacks of a garden Alice Waters might have planted. Maybe you and your kids can plant these herbs in the backyard and have them at your fingertips whenever you feel the urge to have a Dillicious Muffin.”

gfe-march-muffin-madness-225

Gluten-Free Dillicious Muffins Recipe

Gluten-Free Dillicious Muffins. Herb stuffed and cheesy. Dairy free, egg free, and vegan.

Yield: 12 muffins

Gluten-Free Dillicious Muffins (Vegan)

Dillicious Herb-Stuffed Muffins Sweet Debbie's Organic Cupcakes

These delicious Gluten-Free Dillicious Muffins are herb-stuffed and nutrition packed. You'll be surprised by how tasty these are and then you'll be surprised anew by the ingredients!

Prep Time 20 minutes
Cook Time 20 minutes
Inactive Time 10 minutes
Total Time 10 minutes

Ingredients

Muffins

  • 1 small cauliflower (about 12 ounces), divided into small florets
  • 1 cup unsweetened plain rice milk
  • 1 teaspoon apple cider vinegar
  • 2 cups gluten-free all-purpose flour
  • 6 teaspoons minced fresh dill, or 3 teaspoons dried dill (see notes for substitution options)
  • 2 teaspoons finely minced fresh rosemary, or 1 teaspoon dried rosemary
  • 2 teaspoons dried thyme
  • 2 teaspoons minced onion
  • 2 teaspoons sodium-free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon dried oregano
  • ½ teaspoon guar gum
  • ½ teaspoon chili powder (optional)
  • ½ teaspoon fine sea salt
  • ¼ cup grapeseed oil
  • ¾ cup shredded vegan, soy-free cheddar cheese (use your favorite cheddar cheese; I use Daiya)

Topping

  • 1 tablespoon dried dill

Instructions

  1. Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper baking cups.
  2. Steam the cauliflower florets in a medium size saucepan for about 15 minutes, or until tender. Transfer the florets, a few at a time, to a potato ricer and push them through into a medium-size bowl. This will give you lumpless cauliflower puree.
  3. Mix together the rice milk and vinegar in a 2-cup measuring cup.
  4. Whisk together the flour, dill, rosemary, thyme, onion, baking powder, baking soda, oregano, guar gum, chili powder, if using, and salt in a large bowl. Make a well in the middle.
  5. Add the cauliflower puree, rice milk mixture and grapeseed oil, and stir until the liquid is absorbed and the batter is smooth. Fold in ½ cup of the cheddar cheese.
  6. Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup should be about three-quarters full. Top each with the remaining ¼ cup of cheese. Dust the top of each with a sprinkling of dill.
  7. Bake the muffins for 18 to 20 minutes, or until they are a light golden brown and bounce back slightly to the touch. Rotate the muffin tin from front to back halfway through baking.
  8. Transfer the muffin tin from the oven to a wire rack and let sit for 10 minutes before removing the muffins to cool completely.

Notes

Keep in an airtight container for up to 3 days, or wrap and freeze for up to 3 months.Makes 12 standard-size muffinsShirley here: One reader asked Debbie about substituting for the dill. Debbie replied: "You can substitute any herb that you enjoy, such as oregano or tarragon. Maybe even dried basil. The options are endless."

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Shirley Braden
Cuisine: American / Category: Bread, Breakfast

Originally published March 9, 2014; updated September 21, 2023.

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Comments

  2. Emily says

    What an interesting combination… I love that it calls for things we can actually eat! No dairy or gluten:-)

    Reply

  7. Fatcat says

    Hi Shirley, yes I am still here and still GF. I will never go back and 2 of my children have joined me, so we are a half and half family. It has its challenges with a mixed kitchen, but we are doing pretty good. Thanks for visiting my blog!

    Reply

    • Debbie Adler says

      I’ve never made it with almond flour but you can try it and tweak it to make it work. I’m sure it will be delicious! Thank you for writing…

      Debbie Adler

      Reply

  20. Susan Scott says

    These are great! I like savory and they turned out just perfect for me! Trust me, they go great with chili on a cold day, but they are good anytime!

    Reply

  21. Laura O| Petite Allergy Treats says

    Hi Debbie! I absolutely ADORE your Organic Treats recipe book! I think it’s very admirable to find you use whole grain gluten free flours full of nutrition, instead if less expensive starches with no nutritional value. You rock!

    Thanks for sharing you special Savory Dill Herb Muffins.

    Laura O| Petite Allergy Treats

    Reply

  27. Teufelchen says

    They sound like they would greatly accompany a barbecue. And we are planning one tomorrow (The first one this year), I think I give them a try.

    Reply

  28. Bev maiers says

    These sound like they would be great with a roast. I also will need to go back and look at the salted caramel apple muffin.

    Reply

  31. Laurel says

    Gosh those look good. I’d like to try them with broccoli as well, that way I could take my broccoli cheese soup with me.

    Reply

    • Debbie Adler says

      Hi Terisa,

      You can substitute any herb that you enjoy, such as oregano or tarragon. Maybe even dried basil. The options are endless. Please let me know how it turns out!

      xo
      Debbie Adler

      Reply

  38. Susan says

    Interesting recipe – I’m not a fan of dill, but my husband loves pickles. I could make these for him to go with a hearty dinner like pot roast …

    Reply

  44. Karol says

    These look ridonculous lol. I’m not sure I’d ever have the patience to make something with this many ingredients, but they look super good.

    Reply

  51. Wendy says

    Savory muffins with cauliflower! Wow!! Definitely going to have to make these. I’m really curious as to how they’ll taste!

    Reply

  58. Lori Lewis says

    I would make these savoury muffins as a biscuit with dinner. What the heck is guar gum though & can I omit that?

    Reply

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