Home Food & Nutrition Recipes Chickpea Flour Muffins

Chickpea Flour Muffins

These savoury muffins are high in protein, vegan & gluten-free!

When you’re rushing out the door, this recipe makes for the ideal snack or quick breakfast. For those constantly on the go, preparing meals or snacks isn’t always the most convenient option, leading you to grab junk food that neither satisfies nor nourishes. That’s where this recipe steps in—a delicious, wholesome alternative, and one of my favourite ways to use chickpea flour, perfect for staying fueled without sacrificing nutrition.

Prep Time – 15 minutes
Cook Time – 30 minutes
Makes 12 Muffins

DRY INGREDIENTS

1 1/2 cups chickpea and fava bean flour
3 Tbsp. nutritional yeast
1 tsp. sea salt
1/2 tsp. black salt, optional
1/2 tsp. black pepper
1 tsp. baking powder
1 tsp. onion powder
1 tsp. oregano
1 tsp. dried basil

WET INGREDIENTS

1 1/2 cups of water or oat milk
1 Tbsp. olive oil
1/2 cup shredded vegan cheddar
1/2 cup red bell pepper, finely chopped
1/2 cup jalapeno pepper, finely chopped
1/2 cup fresh tomato, finely chopped
1/2 cup fresh spinach, finely chopped
1/2 cup fresh corn
1/4 cup green onion, finely chopped
1 garlic clove, grated
Garnish: Black salt, hot sauce and fresh
chopped avocado

Directions

Preheat oven to 375° F and grease a muffin tin well (no need to grease a non-stick muffin tin).
To a large mixing bowl, add all the dry ingredients and stir until completely well-combined.
To the bowl, add the water and stir until 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.
Add the remaining ingredients to the bowl and stir until 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 cool for 10 minutes before removing from tins.
Enjoy with more black salt, hot sauce and fresh avocado!

NOTE:
This vegan recipe is incredibly versatile. You can swap out any of the veggies I used with the ones you have available on hand. You can also switch up the recipe flavour themes. For example, my version is a bit more Mexican-inspired, but why not make these with an Italian twist by utilizing tomatoes and fresh herbs like basil. You could also go to Greece by adding olives. Get creative!

Nutrition facts per serving
Calories 100; protein 3 g; fat 5 g; carbs 11 g.

Photography – Maria Koutsogiannis