Mini Chickpea & Vegetable Breakfast Muffins
These savoury chickpea muffins are great for busy mornings when you need a filling breakfast to grab and go and have become a firm favourite in my house.
The best part is that they’re easily customized to your tastes. I threw in some sautéed veggies but the sky is the limit when it comes to mix-ins! They're really filling, refrigerate well and taste great.
So, what exactly is in these? Chickpea flour is made from ground up dried chickpeas – garbanzo beans to some of you – meaning it has all of the nutritional benefits of chickpeas, specifically that it’s high in protein and fibre. When mixed with water and used in lieu of eggs in recipes, it cooks up egg-like and makes the prefect replacement!
Makes approx 12
6 spring onions
400g finely chopped vegetables of your choice (I used courgettes, spinach, red peppers)
1 tbsp coconut oil
180g chickpea flour
50g nutritional yeast
1 tsp baking powder
Salt and black pepper
400ml vegetable stock
- Preheat oven to 180C. Combine the chickpea flour, nutritional yeast, baking powder, salt and pepper in a bowl with the stock. Whisk to combine and set aside.
- Heat coconut oil in a frying pain and add chopped vegetables and spring onions for about 5 minutes. Season and remove from the heat.
- Pour a tbsp of the chickpea batter into each muffin cup and then divide the vegetable mixture between muffin cups. Pour the remaining batter on top and fill the muffin cups up, ensuring the batter is covering the vegetables.
- Bake for 30-35 minutes until a skewer inserted in the centre comes out clean and the muffins are beginning to brown on top. Remove from the oven and allow to cool before 10 minutes.