Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
12
Yield:
1 dozen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

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

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

Nutrition Facts

90 calories; protein 6.4g; carbohydrates 8.2g; fat 4.2g; cholesterol 32.5mg; sodium 139.1mg. Full Nutrition
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Reviews (2)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/28/2017
Great taste. I used about 2 cups fresh spinach instead of frozen. Let cool completely before trying to handle them or they will fall apart. Next time, I will add an extra egg. I used Sriracha salt and added hot peppers. Thank you for the recipe. Read More
(2)
Rating: 5 stars
03/04/2020
These are great for a healthy breakfast on the go. The first time I made them, it was with a bag of fresh spinach and they were very good. This time, I used fresh spinach and also added 6 slices of cooked chopped bacon. Excellent!!! This one is going into the rotation. :) Read More
(1)