Savory Chickpea Flour Breakfast Muffins
Delicious and nutritious savory muffins made with chickpea flour, perfect for a gluten-free, protein-packed breakfast.
Equipment
- 1 muffin tin greased or lined with paper liners
- 1 mixing bowl large
- 1 spatula
Ingredients
Muffin Ingredients
- 1 cup chickpea flour
- 1/2 cup water
- 2 tablespoons olive oil
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Add-ins
- 1/4 cup chopped spinach
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup crumbled feta cheese
- 1 tablespoon chopped fresh herbs
Instructions
Preparation
- Combine chickpea flour, water, olive oil, baking powder, salt, and pepper in a large mixing bowl. Stir until smooth.
- Fold in any optional add-ins like spinach, sun-dried tomatoes, and feta cheese to enhance the flavor profile.
- Preheat your oven to 375°F. Grease a muffin tin or line with paper liners.
Baking
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes until a toothpick inserted into the center comes out clean.
Serving
- Let muffins cool on a wire rack before serving.
Storage
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Notes
Pro Tips: Store muffins in an airtight container to keep them fresh. Reheat in the oven for a crisp texture.
Ingredient Substitutions: Use coconut oil instead of olive oil for a different flavor.
How to Serve: Pair with a side of fresh fruit for a balanced breakfast.
Storage & Freshness: Freeze muffins to extend their shelf life.
Make-Ahead Tips: Prepare batter ahead of time and store in the fridge overnight for a quick morning bake.
Ingredient Substitutions: Use coconut oil instead of olive oil for a different flavor.
How to Serve: Pair with a side of fresh fruit for a balanced breakfast.
Storage & Freshness: Freeze muffins to extend their shelf life.
Make-Ahead Tips: Prepare batter ahead of time and store in the fridge overnight for a quick morning bake.