Savory Chickpea Flour Mini Muffins
These vegan savory mini muffins made with chickpea flour are a quick and delicious snack packed with veggies and spices, perfect for any time of the day.
10 min
Prep
15 min
Cook
4
Serves
150
Calories
Macros · per serving
5g protein
18g carbs
6g fat
Ingredients
For 4 servings
- 1 cup chickpea flour
- 1 cup water
- 1 teaspoon baking powder
- 2 tablespoons olive oil
- 1 cup spinach
- 1 carrot
- 1/4 red onion
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Lightly grease a mini muffin tin with olive oil or line with muffin liners.
- 3
In a medium bowl, whisk together chickpea flour, water, baking powder, olive oil, garlic powder, salt, and black pepper until smooth.
- 4
Finely chop the spinach, grate the carrot, and finely dice the red onion. Fold the vegetables into the chickpea batter.
- 5
Spoon the batter into the prepared muffin tin, filling each about 3/4 full.
- 6
Bake for 12-15 minutes, or until the muffins are firm to the touch and a toothpick inserted comes out clean.
- 7
Allow to cool for a few minutes before removing from the tin. Serve warm or at room temperature.
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NeatEat plans Savory Chickpea Flour Mini Muffins — and the rest of your week — around your budget, groceries included.