Savory Vegan Chickpea Flour Muffins
By Chloe MartinThese Savory Vegan Chickpea Flour Muffins are filled with veggies, seasonings, and cheesy goodness! They're packed with protein and fiber and can be enjoyed any time of day.
Ingredients
- 1½ cups chickpea flour
- ¼ cup nutritional yeast
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1½ cups water or non-dairy milk
- 1 tablespoon olive oil
- ½ cup shredded non-dairy cheddar cheese
- ½ cup diced tomato
- ½ cup diced red bell pepper
- 1 cup chopped baby spinach
Instructions
- Preheat oven to 350°F and well grease a muffin tin.
- In a large bowl, whisk together the chickpea flour, nutritional yeast, salt and pepper, baking powder, and seasonings.
- Add in the water and olive oil and whisk until completely combined. The mixture should have a consistency slightly thinner than pancake batter. If it's too thick, add 1 tablespoon water at a time, as needed, and whisk again.
- Add in the cheese, tomato, red bell pepper, and spinach. Fold in until evenly incorporated.
- Scoop ¼ cup batter into each muffin cavity.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean and the muffins are firm. Let cool for 10 minutes before removing from the tin. Serve warm and enjoy!
Notes
Storage and reheating: Cool muffins completely, then store in an airtight container in the refrigerator for up to 7 days. For longer term storage, store in a freezer-safe container in the freezer for up to 3 months. Reheat in the microwave for 30-60 seconds or until heated through.
Did you make this recipe?Leave a comment below and tag @chloescreativekitchen!