Savory Chickpea Muffins

Mornings have always been chaotic for me. I’m definitely not a ‘morning person’ unless I’m forced to be! Over the next two months, I’ll be getting up around 5:30am to train for my 100 mile charity ride. This requires a quick and easy breakfast that I can make ahead and grab and go with. Healthy muffins seemed like a great idea for these early mornings. I used chickpea flour to make these muffins. Chickpea flour is somewhat dense and has a different flavor compared to traditional wheat flour. It’s higher in protein and fiber and it’s gluten free. Chickpea flour is super versatile. It works well for vegan breakfast scrambles on the stovetop and also for vegan baking. I used equal parts water and chickpea flour to make these a little more dense than traditional sweet muffins. These taste best when they are slightly warmed. I used oil to cook the vegetables but the batter contains no additional oil. The nutritional yeast adds flavor and some vitamin B12. The turmeric gives them their golden color. These muffins have a savory flavor which isn’t too overpowering. They’re enought to keep you full for a long time and taste really good with a little vegan butter. They make a great snack in the afternoon and also go well with soup or salad. I used red bell peppers and mushrooms but you can add any combination of vegetables. Tomato and basil would also be wonderful! If you decide to give these a try, please take a picture and tag us on Instagram or Facebook @thefriendlyepicurean.


Savory Chickpea Muffins

  • Servings: 12
  • Difficulty: easy
  • Print


  • 2 1/4 cups chickpea flour
  • 2 1/4 cups water
  • 1 red bell pepper, diced
  • 8 oz mushrooms, diced
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 2 tbs nutritional yeast
  • 1/4 tsp salt plus more to taste
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp turmeric powder
  • 1/4 tsp cayenne pepper
  • 1 tsp baking soda
  • juice of 1/2 lemon
  • 1 tbs olive oil
  • olive oil spray


Preheat oven to 400F. Grease a muffin pan with olive oil spray and set aside. Saute onions in olive oil on medium heat for about 5 minutes. Next add garlic and saute for 2 more minutes. Add mushrooms and bell pepper and saute for about 6-7 minutes. Allow to cool for about 5 minutes. In a large bowl, whisk together chickpea flour, water, nutritional yeast, salt, black pepper, cayenne pepper, baking soda, and lemon juice. Whisk until mixture is smooth then stir in sauteed vegetable mixture. Add more salt to taste if needed. Pour evenly into muffin pan and bake at 400F for 30-35 minutes. Allow to cool fully before removing from pan. Can store in the fridge in an airtight container for about 5 days.

Nutrition Information:

  • Approximate Calories per Muffin: 110 cal




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