Chickpea Flour Muffins (Edit recipe)

These savory vegan muffins are made with chickpea flour and filled with veggies, seasonings, and cheese! They are similar to egg frittata muffins. Best part is, you can use any vegetables and seasonings you have on hand. They’re great to snack on throughout the week and are so flavorful.

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	74
Fat:	3 g
Carbohydrates:	8 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	285 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by Chloe Martin

Serves: 12

Ingredients

1.5 cups Chickpea Flour
0.25 cup Nutritional Yeast
1 tsp Salt
0.5 tsp Black Pepper
1 tsp Baking Powder
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp dried Oregano
1 tsp dried Basil
1.5 cups Water, or non-dairy milk
1 Tbsp Olive Oil
0.5 cup Vegan Shredded Cheddar
0.5 cup Tomato, diced
0.5 cup Red Bell Pepper, diced
1 cup Baby Spinach, chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375F and well grease a muffin tin.
In a large bowl, whisk together the chickpea flour, nutritional yeast, and seasonings.
Add the water and olive oil and whisk to combine. Stir through the cheese and prepared vegetables until well combined.
Scoop 1/4 cup of batter into each muffin tin.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before removing them from the tin. Serve right away or let cool completely and store in the fridge for up to 10 days or in the freezer for up to 3 months.