Breakfast Chickpea Spinach Muffins


Muffins are a staple food at breakfast. These easy and quick chickpea and spinach muffins are a go-to for those busy mornings when you are running out the door. Full or vegetable and healthy fats, these muffins will help keep you feeling full.

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
1 dozen


  • 2 tablespoons coconut oil

  • 1 (10 ounce) package frozen spinach, thawed

  • 2 eggs

  • 1 (15 ounce) can chickpeas, rinsed and drained

  • ½ cup nutritional yeast

  • ¼ cup grated Parmesan cheese

  • 1 teaspoon ground paprika

  • salt and ground black pepper to taste


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with coconut oil.

  2. Combine spinach and eggs in a food processor; pulse until blended. Add chickpeas; pulse until blended. Add nutritional yeast, Parmesan cheese, paprika, salt, and pepper; pulse until evenly incorporated.

  3. Pour spinach mixture into the prepared muffin tin, filling each cup 2/3 full.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Nutrition Facts (per serving)

90 Calories
4g Fat
8g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 90
% Daily Value *
Total Fat 4g 5%
Saturated Fat 3g 13%
Cholesterol 33mg 11%
Sodium 139mg 6%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 11%
Total Sugars 0g
Protein 6g
Vitamin C 2mg 12%
Calcium 61mg 5%
Iron 1mg 7%
Potassium 246mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.