Chickpea Flour Muffins

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.

Author: Chloe's Creative Kitchen

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 12 servings

Calories: 77 kcal per serving

Ingredients

1 ½ cups - Chickpea Flour
¼ cup - Nutritional Yeast
1 tsp - Salt
½ tsp - Black Pepper
1 tsp - Baking Powder
1 tsp - Garlic Powder
1 tsp - Onion Powder
1 tsp - Oregano
1 tsp - Basil
1 ½ cups - Water, or non-dairy milk
1 tbsp - Olive Oil
½ cup - Vegan Shredded Cheddar
½ cup - Tomato
½ cup - Red Bell Pepper
1 cup - Baby Spinach

Instructions

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.

Nutrition