Easy Vegan Chickpea Flour Breakfast Muffins
These savory muffins are dairy-free, egg-free, and vegan! Perfect to meal prep for a grab and go breakfast option or afternoon snack.
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Chickpea Flour Breakfast Muffins
YIELD
12 muffins
TYPE
Vegan
TIME
40 minutes
LEVEL
Beginner
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INGREDIENTS
1 3/4 cups chickpea flour, 1/4 cup nutritional yeast, 1 teaspoon baking powder, 1 teaspoon garlic powder, 1/2 teaspoon dried basil, 1/2 teaspoon dried parsley, 1 diced bell pepper, 1/4 red onion, handful of spinach chopped, 2 cups water, salt and pepper
Zucchini
Squash
Carrots
Mushrooms
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Mix everything together
1
In a large bowl, whisk together chickpea flour, nutritional yeast, baking powder, and spices.
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Stir in add-ins
2
Fold in bell pepper, red onion, and spinach. Pour in water and mix to combine.
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Bake and enjoy!
3
Transfer the batter to a prepared muffin tin and bake at 375F for 30 minutes. Once cooked through, remove from oven, let cool, and enjoy warm.
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Store leftovers
4
Serve on its own or with breakfast potatoes. Store leftovers covered in the fridge for a few days and can be reheated in the microwave.
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