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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