chickpea muffin

These savory breakfast muffins are made with chickpea flour, sauteed veggies and a handful of pantry staples. Great for a quick grab-and-go breakfast!

Savory Vegan Chickpea Muffins

red bell pepper (finely chopped)

Baby bella mushrooms (finely chopped)

spinach

chickpea flour

yeast

parsley

garlic powder

onion powder

table salt

baking powder

baking soda

vegetable broth (water will also work)

apple cider vinegar

Preheat oven

Preheat the oven to 350 degrees F. Lightly oil or line a muffin pan.

Saute vegetables

In a large skillet, heat one tablespoon olive oil over medium-high heat. Once hot, add the bell pepper and mushrooms. Saute 7-8 minutes, or until softened. Add spinach and allow to wilt. Drain off any excess liquid. Turn off heat and set aside.

Dry ingredients

In a medium mixing bowl, combine chickpea flour, nutritional yeast, parsley, garlic powder, onion powder, salt, baking powder, baking soda.

Wet ingredients

Mix in the vegetable broth, ¼ cup olive oil, and apple cider vinegar. Mix to form a loose batter. Fold in the sauteed veggies until just combined.

Use a ⅓ cup measure to measure evenly between 9 muffin tins.  Bake for 20-25 minutes at 350F, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let rest for 5 minutes before cooling muffins on a cooling rack. Enjoy!

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Savory Vegan Chickpea Muffins

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The most viewed chickpea muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Savory Vegan Chickpea Muffins

The most viewed chickpea muffin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine