Mmmmmm…mushroom muffins

We have ended up with a lot of leftover fresh food in our house – not cooking at home as much as expected has meant we’ve got mushrooms, spinach, snowpeas, capsicums, apples, bananas and oranges to use up before they get funky. I like it when this happens, because I’ve got excuses to make things up!

Like these mushroom muffins… Apparently savoury muffins are meant to be served as a side to soup but I think they make a lovely little breakfast, or just a snack. Whatever.

These aren’t big at all, but they’re hearty and quite filling. I originally used almond meal as part of the dough, but I’ve changed this to flour as they were a bit dry. Nut meal can do that. If you want to try the almond meal version (which is still yummy), just substitute it for the plain flour. Spelt flour would work well too, and if you have wholemeal flour, I’d definitely use that. I didn’t have any on hand.

Mushroom muffins (makes 12)

I’ve used chia seeds as the binding agent here, but you could just as easily use 1tbsp cornflour with 3tbsp water, or ground flax seed mixed to that same proportion. And the olive oil flavour really comes out in this recipe, so if you’re not crazy about that, just switch it to a milder-tasting oil like canola or peanut oil.


  • 1/2 tbsp olive oil
  • 200g finely chopped mushrooms (I used button)
  • 2 cloves garlic, smashed and chopped
  • 1tsp dried sage
  • A handful chopped walnuts (or any other nuts)
  • 1 1/2 cups self-raising flour (wholemeal would be nice but I didn’t have it in the cupboard)
  • 1/2 cup plain flour
  • 1/4 tsp baking powder
  • 1/4 cup nutritional (savoury) yeast flakes (totally optional but adds to the flavour)
  • 80ml olive oil
  • 1 tbsp chia seeds mixed with 3 tbsp water (see headnote)
  • 1 cup soy milk
  • 1 tsp soy sauce


  1. Preheat oven to 200 degrees Celcius. Line a twelve 1/2 cup capacity muffin tin with cupcake/muffin papers. Or you could grease it, but that’s more risky. And messy.
  2. Heat oil in a large frying pan and fry mushrooms until brown and all the liquid has evaporated. Add the garlic, sage and walnuts a minute before they’re done. Set aside to cool.
  3. Sift flours and baking powder into a large bowl, add the nooch and combine.
  4. In a jug, whisk together olive oil, chia mix, soy milk and soy sauce. Add to the dry ingredients and stir until just combined. If you overdo the stirring your muffins will be tough.
  5. Fold in the mushroom mixture and divide between the 12 muffin holes.
  6. Bake for ~20 minutes or until lightly browned on top and a sharp knife (or skewer) comes out clean when inserted.
  7. Eat the first one hot from the oven!


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