Chickpea Flour Muffins

The perfect snack or breakfast when you're running out the door. These savory Chickpea Flour Muffins are high in protein, vegan & gluten-free! One of my favorite chickpea flour recipes.

Course Breakfast & Bowls, Budget friendly

Cuisine Dairy-Free, Gluten-Free, Grain-Free, Vegan, Vegetarian

Keyword breakfast, free, gluten, healthy, plant-based, savoury, vegan

Prep Time 15

Cook Time 30

Servings

Calories 126kcal

Author Maria Koutsogiannis

Ingredients

Dry Ingredients:

1 ½ cups Bob's Red Mill Chickpea and Fava Bean Flour
3 tbsp. nutritional yeast
1 tsp sea salt
½ tsp black salt optional or if you have access to it
½ tsp black pepper
1 tsp baking powder
1 tsp onion powder
1 tsp oregano
1 tsp dried basil

Wet Ingredients:

1 ½ cups of water or oat milk
1 tbsp. olive oil
½ cup vegan cheddar shredded
½ cup red bell pepper finely chopped
½ cup jalapeno pepper. finely chopped
½ cup fresh tomato finely chopped
½ cup fresh spinach finely chopped
½ cup fresh corn
¼ cup green onion finely chopped
1 garlic clove grated
Garnish with: black salt hot sauce and fresh chopped avocado

Instructions

Preheat oven to 375F and well grease a muffin tin. See notes.
To a large mixing bowl, add all the dry ingredients and stir till completely well combined.
To the bowl, add the water and stir till your mixture becomes pancake-batter-like. Add more water if your mixture is a bit too clumpy, only add 1 tbsp. of water at a time.
To the bowl, now add the remaining ingredients and stir till well combined. Do not over stir.
Using a 1/4 cup measure, begin dolloping the mixture into each muffin tin.
Bake for around 30 minutes and remove from oven. Let them cool for 10 minutes before removing from tins.
Enjoy with more black salt, hot sauce and fresh avocado!

Video

Notes

No need to grease your non-stick muffin tins, if that's what you're using.

Nutrition