These quick and easy savoury muffins with chickpea flour are light and fluffy, packed with protein and flavour from chickpeas and nutritional yeast! They’re the perfect snack for meal prep, and you could even have them as a grab-and-go breakfast when you’re in a rush!
These vegan savoury chickpea muffins are pretty revolutionary (even if I do say so myself). What I love most about these – apart from how good they taste – is that they minimise waste. You’ll use a whole tin of chickpeas – water and all – and you can add in any veggies you have going bad in the fridge!
Ingredients and Substitutions
The base of these muffins is a mixture of chickpeas and chickpea flour. You can find chickpea flour (also known as gram flour, besan flour, or garbanzo flour) in some grocery stores, and health food stores or you could make it yourself!
You will also use the aquafaba (the liquid) from the can of chickpeas, so there’s no waste happening here!
If you don’t have garlic powder you can simply use salt or any other seasonings you want!
- Nutritional yeast adds a cheesy flavour and also extra protein, you could replace this with some vegan cheese or simply just omit it.
For the mix-ins you can add whatever you like, I used sun-dried tomatoes and spring onion!
How To Make Savoury Muffins with Chickpea Flour
What I love about these muffins is the simplicity and the use of whole foods and delicious flavours.
Start off by blending the contents of a can of chickpeas. This is the chickpeas as well as the aquafaba. If you are worried about how much aquafaba to use, you can measure it out – it should be more or less 1/2 a cup!
Sift the dry ingredients into a mixing bowl. There are usually lumps in chickpea flour, so by sifting it you will get rid of them! I also find that sifting the dry ingredients makes a lighter and more airy texture!
Add the wet ingredients to the dry ingredients and mix well until all the lumps of flour have been mixed in!
Get out your muffin tray. You can add paper liners, but I find them awfully pointless so I just grease my muffin holes with some cooking spray.
Fill the holes to the edge and bake!
To know when they’re done, they should be golden brown on top and bouncy when you poke them!
How to store Savoury Muffins with Chickpea Flour
I recommend keeping these in the fridge for up to a week. They are best in the first 3 days. Once they start going a bit stale – this is bound to happen as there’s no oil in these muffins – I like to pop them in the microwave or oven to warm them up!
Looking for more ways to use chickpeas? Try these:
BAKING IN GRAMS
All of the recipes I create are tried and tested a few times until it has been perfected. My goal is to develop recipes that are simple to make and easy to follow so that anyone can make them – even if you’ve never baked before!
One very important thing that will ensure that you get the best results is to measure your ingredients by weight! I recommend purchasing a kitchen scale, they are very affordable and it will honestly change your baking game for good! Not all measuring cups are made equally – for example, a cup of flour to me weighs 120g, but for you, it may be anywhere between 100g and 200g – that’s a BIG difference!
If you don’t have a kitchen scale yet, you can use this Ingredient Weight Chart as a guideline to convert the ingredients to help you!
Now – dust your apron off and get baking! X
Savoury Muffins with Chickpea Flour
- 12-hole Muffin Tray
- 1 can Chickpeas with Aquafaba 400g can
- 250 g Chickpea Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Garlic Powder
- 1 cup Water
- 20 g Nutritional Yeast
- 1/2 cup Chopped Veggies e.g. sun-dried tomatoes, spring onion, spinach, zuchinni etc.
- Preheat your oven to 180°C / 350°F / 160°C and grease a 12 hole muffin tray with oil spray.
- Add your can of chickpeas, along with the aquafaba (around half a cup), to your blender and blend until smooth.
- Sift the chickpea flour, baking powder and baking soda into a mixing bowl.
- Pour in the water and blended chickpeas and mix until smooth.
- Add in the garlic powder, nutritional yeast and mix-ins.
- Fill 12 muffin holes to the edge and bake for 25 to 30 minutes until the top is golden and they are bouncy!