The perfect snack or breakfast when you’re running out the door. These savory Chickpea Flour Muffins are high in protein, vegan & gluten-free! One of my favorite chickpea flour recipes.

Chickpea Flour Muffins [Vegan]

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Dry Ingredients:

  • 1 1/2 cups chickpea and fava Bean Flour
  • 3 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 1/2 teaspoon black salt (optional or if you have access to it)
  • 1/2 teaspoon black pepper
  • 1 teaspoon baking powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon dried basil

Wet Ingredients:

  • 1 1/2 cups of water or oat milk
  • 1 tablespoon olive oil
  • 1/2 cup vegan cheddar, shredded
  • 1/2 cup red bell pepper, finely chopped
  • 1/2 cup jalapeno pepper. finely chopped
  • 1/2 cup fresh tomato, finely chopped
  • 1/2 cup fresh spinach, finely chopped
  • 1/2 cup fresh corn
  • 1/4 cup green onion, finely chopped
  • 1 garlic clove, grated
  • Garnish with: black salt, hot sauce and fresh chopped avocado


  1. Preheat oven to 375°F and well grease a muffin tin. See notes.
  2. To a large mixing bowl, add all the dry ingredients and stir till completely well combined.
  3. 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 tablespoon of water at a time.
  4. To the bowl, now add the remaining ingredients and stir till well combined. Do not over stir.
  5. Using a 1/4 cup measure, begin dolloping the mixture into each muffin tin.
  6. Bake for around 30 minutes and remove from oven.  Let them cool for 10 minutes before removing from tins.
  7. Enjoy with more black salt, hot sauce and fresh avocado!


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