What kind of vegetables can I use in these muffins?

The recipe calls for 5 cups of your favorite chopped vegetables, along with yellow onion, green onion, and optional jalapeno, allowing for great customization.

How do these 'egg' muffins get their savory flavor?

The savory flavor comes from a blend of chickpea flour, nutritional yeast, smoked paprika, turmeric, cumin, and optional vegan grated cheese in the batter.

Can I prepare these Chickpea Vegetable 'Egg' Muffins ahead of time?

Yes, once baked and cooled, these muffins can be stored in the refrigerator for up to 5 days or frozen for up to 1 month in a container.

What makes these muffins grain-free?

These muffins are grain-free because the 'egg' batter is made entirely from chickpea flour, rather than wheat or other grain-based flours.

What is the best way to ensure the muffins don't stick to the pan?

Generously spray your muffin pans with olive or coconut oil before adding the vegetable and chickpea batter mixtures to prevent sticking.

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Chickpea Vegetable ‘Egg’ Muffins
[Vegan, Grain-Free]

RO By: Robin

Author Bio

Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook.... Read More

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A close-up of golden-brown Chickpea Vegetable 'Egg' Muffins, baked in a muffin tin, showing the visible specks of colorful sauteed vegetables within the firm, savory chickpea batter.

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Chickpea Flour

Chickpea Vegetable 'Egg' Muffins [Vegan, Grain-Free]

102

Dairy Free

This grain-free savory breakfast option is easy and healthy! The muffins freeze so beautifully and warm up in mere seconds in your microwave. Hello easy morning breakfasts! Plus thinking ahead, you can whip these up and freeze having them ready to go for an easier holiday morning/brunch with guests.

Ingredients You Need for Chickpea Vegetable ‘Egg’ Muffins [Vegan, Grain-Free]

For the Vegetables:

2 tablespoons of neutral oil
5 cups of your favorite vegetables, chopped into small pieces
1 small to medium yellow onion, diced
1/2 cup green onion, thinly sliced
1 jalapeño, diced (optional)

For the "Egg" Batter:

4 cups chickpea flour
1/2 cup nutritional yeast
1 tablespoon of smoked paprika
1 teaspoon of ground turmeric powder
1 teaspoon of ground cumin
1 teaspoon pink Himalayan salt
Few cracks of freshly ground black pepper
2 teaspoon baking powder
4 cups of water
1/2 cup of vegan grated cheese

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How to Prepare Chickpea Vegetable ‘Egg’ Muffins [Vegan, Grain-Free]

Preheat your oven to 375°F.
Spray your two muffin pans with olive or coconut oil generously and set aside.
Begin by heating up your cast iron or sauté pan over medium heat with olive oil.
Once hot, add your chopped veggies and sauté until softened and cooked through (about 4-6 minutes).
While the veggies are cooking, place your chickpea flour, nutritional yeast, seasonings, and baking powder into your stand mixer or large mixing bowl.
Whisk to combine.
Then add your water and blend to combine.
Finally add your vegan cheese if using, blending one last time.
Into your prepared muffin tins, add some of your vegetable mixture to the bottom of each muffin well.
Then repeat until all the veggies are used.
Then using a 1/3 measuring cup, ladle the "egg" chickpea mixture on top of the veggie mixture in each muffin well.
Bake for 22 minutes or until golden on the top and firm to the touch.
Remove and let cool completely.
Store in the refrigerator for up to 5 days or freeze for 1 month in a container.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.