Vegan chickpea muffins are an easy & savory alternative to traditional breakfast muffins! They are made with chickpea flour and veggies for a filling snack or breakfast.
- Diet-friendly: vegan, vegetarian, gluten-free, soy-free optional (just use a soy-free nondairy milk!)
- Packed with veggies
- Perfect as a grab and go breakfast or snack
- An eggless alternative to egg muffins and a savory alternative to sweet muffins
What is chickpea flour?
Chickpea flour is a gluten-free flour made from ground chickpeas, also known as garbanzo beans. It is traditionally used in Indian cooking, where it is better known as gram flour.
Because of its texture, it is also often used in vegan cooking to make vegan egg recipes like frittatas or omelettes.
Since it is made entirely from garbanzo beans, this flour provides 21 grams protein per cup, whereas all-purpose flour provides 13 grams.
If you're new to chickpea flour and wondering what on earth it tastes like, know that I was wondering the same thing before I tried it. Yes, there is definitely a taste reminiscent of chickpeas in the flour, but only slightly. It has a slightly cornbread-esque flavor which certainly contributes to the savory factor of these muffins.
Chickpea flour: You can usually find chickpea flour in the "natural" section, baking aisle or international aisle of most large grocery stores. I use the Bob's Red Mill brand.
Seasonings: Onion powder, garlic powder and fresh parsley are the main seasonings in this recipe. You can use 1 and ½ tablespoons dry parsley in place of fresh.
Vegetables: Mushrooms, red bell pepper and spinach are my go-to add-ins. You can also try adding sauteed kale, leeks or broccoli. Sauteing the veggies releases their moisture and deepens their flavor.
Baking ingredients: Baking powder, baking soda and apple cider vinegar all work together to leaven, or raise, the muffins. Regular vinegar will also work.
Step by step instructions
- Heat one tablespoon olive oil in a large skillet over medium-high heat (I love my GreenPan skillet for this!) Once hot, add the diced mushrooms and pepper. Saute until often, about 7-8 minutes. Add spinach and let wilt, about 1 minute. Drain off extra liquid. Set aside.
- Prepare the muffin batter using the traditional "muffin method". Simply combine the dry ingredients: chickpea flour, nutritional yeast, seasonings, salt, baking powder, soda. Make a well in the center of the dry ingredients.
- Pour in the wet ingredients: vegetable broth, olive oil, apple cider vinegar. Stir with a wooden spoon until just combined, careful to not overstir. It's okay if some small dry bits still remain.
- Fold in the sauteed veggies until just combined.
5. Lightly oil a 12-tin muffin tin with cooking spray or muffin liners. Use a ⅓ cup measure to divide the batter between 9 tins. Bake at 350 for 20-22 minutes. The muffins are ready when a toothpick inserted in the center muffin comes out clean.
I usually eat one or two for breakfast with berries on the side. They also work well a snack or served with tempeh bacon for a more filling meal.
Keep at room temperature in a closed container for 1-2 days. For best quality, refrigerate for 3-4 days.
Yes! Freeze in a freezer-safe container or bag for up to 3 months. Let thaw in the fridge overnight before eating.
Definitely. You can add any steamed, roasted or cooked veggies you prefer. I don’t recommend adding raw veggies because they will release water while they cook and may alter the muffin.
Looking for more breakfast ideas?
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Savory Vegan Chickpea Muffins
- ¼ cup + 1 tablespoon olive oil divided
- 1 medium red bell pepper finely chopped
- 4 ounces Baby bella mushrooms finely chopped
- 2 cups spinach
- 1 and ½ cups chickpea flour
- ¼ cup nutritional yeast
- ¼ cup chopped fresh parsley loosely packed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon table salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cups vegetable broth water will also work
- 1 tablespoon apple cider vinegar
- Preheat the oven to 350 degrees F. Lightly oil or line a muffin pan.
- In a large skillet, heat one tablespoon olive oil over medium-high heat. Once hot, add the bell pepper and mushrooms. Saute 7-8 minutes, or until softened. Add spinach and allow to wilt. Drain off any excess liquid. Turn off heat and set aside.
- In a medium mixing bowl, combine chickpea flour, nutritional yeast, parsley, garlic powder, onion powder, salt, baking powder, baking soda.
- Mix in the vegetable broth, ¼ cup olive oil, and apple cider vinegar. Mix to form a loose batter. Fold in the sauteed veggies until just combined.
- Use a ⅓ cup measure to measure evenly between 9 muffin tins. Bake for 20-22 minutes at 350F, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let rest for 5 minutes before cooling muffins on a cooling rack. Enjoy!
- Parsley: You can also use 1 and ½ tablespoons dry parsley in place of ¼ cup fresh.
- Storage: Store refrigerated in a closed container for 3-4 days.
- Vegan cheese: You can sprinkle vegan parmesan shreds on top or fold into the batter for a little extra cheesiness.