AuthorRachelThese savory chickpea muffins make the perfect breakfast or snack. They only have 8 ingredients and super simple to whip together! Make a batch and eat them throughout the week.
// Refrigerate leftovers in an airtight container for up to five days. Reheat in the oven or microwave until warm.
// You can add black salt for an egg-like taste.
Try adding garlic powder or finely minced garlic or mixing up different veggies like peas or finely chopped broccoli.
// When testing the cups to see if they are cooked through, use a toothpick to insert and test for doneness. Allow the cups to cool in the pan for ten minutes as they will continue baking and then remove.
1. Preheat the oven to 375ºF (190ºC). Line a muffin tray with liners or use a silicone muffin tray.
2. In a large bowl, whisk together the flour, nutritional yeast, baking powder, salt, and smoked paprika.
3. Add the water and whisk to combine until smooth. Fold in the peppers and spinach. Let the batter sit at room temperature for 15 to 20 minutes.
4. Divide the batter evenly between muffin cups, approximately 1/3 cup per muffin. Transfer to the oven and bake for 35 to 45 minutes, or until the muffins are cooked through and golden brown. Let them cool in the tray for ten minutes before removing.
5. Serve warm and enjoy!
Ingredients
Directions
1. Preheat the oven to 375ºF (190ºC). Line a muffin tray with liners or use a silicone muffin tray.
2. In a large bowl, whisk together the flour, nutritional yeast, baking powder, salt, and smoked paprika.
3. Add the water and whisk to combine until smooth. Fold in the peppers and spinach. Let the batter sit at room temperature for 15 to 20 minutes.
4. Divide the batter evenly between muffin cups, approximately 1/3 cup per muffin. Transfer to the oven and bake for 35 to 45 minutes, or until the muffins are cooked through and golden brown. Let them cool in the tray for ten minutes before removing.
5. Serve warm and enjoy!
