Chick Pea Vegetable Muffins
Savory muffins packed with crushed chickpeas, colorful veggies, and fresh herbs—a nutritious bite in every bite.
Ingredients
- ¼ cup + 1 tablespoon olive oil divided
- 1 medium red bell pepper finely chopped
- 4 ounces Baby bella mushrooms finely chopped
- 2 cups spinach
- 1 and ½ cups chickpea flour
- ¼ cup nutritional yeast
- ¼ cup chopped fresh parsley loosely packed
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon table salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cups vegetable broth water will also work
- 1 tablespoon apple cider vinegar
Instructions
- In a large skillet, heat one tablespoon olive oil over medium-high heat.
- Once hot, add the bell pepper and mushrooms. Saute 7-8 minutes, or until softened. Add spinach and allow to wilt.
- Drain off any excess liquid.
- Turn off heat and set aside.
- In a medium mixing bowl, combine chickpea flour, nutritional yeast, parsley, garlic powder, onion powder, salt, baking powder, baking soda.
- Mix in the vegetable broth, ¼ cup olive oil, and apple cider vinegar. Mix to form a loose batter. Fold in the sauteed veggies until just combined.
- Use a ⅓ cup measure to measure evenly between 9 muffin tins.
- Bake for 30-35 minutes at 350F, or until a toothpick inserted in the center of a muffin comes out clean.
