Vegan Broccoli Cheese Muffin


  • 2 tablespoons of fresh ground flax seeds
  • 1/3 cup water
  • 1 cup cashew milk
  • 2 tablespoons of apple cider vinegar
  • 1 cup of gluten free all purposed flour
  • 3/4 cup of cornmeal
  • 2 teaspoons of baking powder
  • 1 teaspoon salt
  • 1/3 cup vegan cheese, grated
  • 1/3 cup vegan butter, melted
  • 10-12 small Smith’s Farm’s broccoli trees stem trimmed to fit inside muffin


  1. Preheat oven to 350 °F. Spray a 12 muffin tin or line with muffin cups.
  2. Combine flax and water, set aside to thicken.
  3. In a small bowl, whisk together cashew milk and apple cider vinegar – this is a dairy-free alternative. Set aside.
  4. In a large mixing bowl, combine flour, baking powder, salt, and grated cheese. Add flax mixture, cashew milk mixture, and (cooled) melted butter – stirring just to combine.
  5. Spoon batter into muffin tins, filling about halfway. Add one tree broccoli to each muffin tin, adding more batter to cover.
  6. Bake at 350 °F for 25-30 minutes, or until a golden brown and inserted toothpick comes out clean.

Thank you to Spabettie for this awesome recipe! 

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