Vegan Chickpea Flour Muffins
User Reviews
4.4
Vegan Chickpea Flour Muffins
Description
Vegan Chickpea Flour Muffins mix chickpea and fava bean flour with nutritional yeast, herbs, and baking powder to create a savory dry ingredient base. Combined with water or oat milk, olive oil, vegan cheddar cheese, and a medley of fresh vegetables including red bell pepper, jalapeno, tomato, spinach, corn, green onion, and grated garlic, the batter is thick but scoopable.
Baked at 375°F in a greased muffin tin for roughly 30 minutes, these muffins hold their shape well, resulting in tender, moist muffins filled with vegetable pieces. The mix of spices and vegan cheese produces a balanced savory flavor profile with gentle heat from jalapeno and fresh brightness from tomato and spinach.
These muffins suit a vegan diet and make a good savory snack or side dish for meals.
The recipe notes that non-stick muffin tins need no greasing, and the mixture should not be over-stirred for best texture.
Ingredients
Dry Ingredients:
- 1 1/2 cups chickpea and fava bean flour Bob's Red Mill
- 3 tbsp. nutritional yeast
- 1 tsp salt sea salt
- 1/2 tsp black salt optional or if you have access to it
- 1/2 tsp black pepper
- 1 tsp baking powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp basil dried
Wet Ingredients:
- 1 1/2 cups water or oat milk
- 1 tbsp. olive oil
- 1/2 cup cheddar cheese shredded, vegan
- 1/2 cup red bell pepper finely chopped
- 1/2 cup jalapeno pepper finely chopped
- 1/2 cup tomato finely chopped, fresh
- 1/2 cup spinach finely chopped, fresh
- 1/2 cup corn fresh
- 1/4 cup green onion finely chopped
- 1 garlic grated, clove
- black salt hot sauce and fresh chopped avocado, for garnish
Instructions
- Preheat oven to 375F and well grease a muffin tin. See notes.
- To a large mixing bowl, add all the dry ingredients and stir till completely well combined.
- To the bowl, add the water and stir till your mixture becomes pancake-batter-like. Add more water if your mixture is a bit too clumpy, only add 1 tbsp. of water at a time.
- To the bowl, now add the remaining ingredients and stir till well combined. Do not over stir.
- Using a 1/4 cup measure, begin dolloping the mixture into each muffin tin.
- Bake for around 30 minutes and remove from oven. Let them cool for 10 minutes before removing from tins.
- Enjoy with more black salt, hot sauce and fresh avocado!
Notes
- If using a non-stick muffin tin, greasing is not necessary.
User Reviews
Overall Rating
4.4
You'll Also Love
