Savory Vegan Chickpea Muffins
Ingredients
The batter
-
1
cup
chickpea flour
-
¼
cup
nutritional yeast
-
¼
cup
olive oil
-
¾
cup
vegetable broth
-
1
tablespoon
apple cider vinegar
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
table salt
-
1
teaspoon
baking powder
-
¼
teaspoon
baking soda
The vegetables
-
1
medium
red bell pepper
-
4
ounces
baby bella mushrooms
-
2
cups
spinach
-
¼
cup
fresh parsley
The oil
Instructions
- Preheat the oven to 350°F and lightly oil or line a muffin pan.
- Heat olive oil in a skillet and sauté the bell pepper and mushrooms until softened, then add spinach and wilt it.
- In a bowl, mix the dry ingredients: chickpea flour, nutritional yeast, parsley, garlic powder, onion powder, salt, baking powder, and baking soda.
- Add the wet ingredients: vegetable broth, olive oil, and apple cider vinegar, and stir until just combined.
- Fold in the sautéed veggies.
- Divide the batter evenly into 9 muffin tins and bake for 20-22 minutes until a toothpick comes out clean.
- Let the muffins cool for 5 minutes before transferring them to a cooling rack.
Nutrition Facts (estimated)
Servings
9 muffins
Calories
166
Total fat
10g
Total carbohydrates
14g
Total protein
6g
Sodium
258mg
Cholesterol
0mg
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