About this recipe:These flourless, savoury spinach and chickpea muffins are seasoned with nutritional yeast - great for busy mornings when you need a filling breakfast to grab and go!
2 tablespoons coconut oil
275g frozen spinach, thawed
1 (400g) tin chickpeas, rinsed and drained
4 tablespoons nutritional yeast
20g grated Parmesan cheese
1 teaspoon ground paprika
salt and freshly ground black pepper to taste
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Method Prep:10min › Cook:25min › Ready in:35min
Preheat oven to 190 C / Gas 5. Grease a muffin tin with coconut oil.
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 hole 2/3 full.
Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 25 minutes.