Spinach and chickpea muffins
(1)
35 min
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!
Balanced Babe
2 people made this
Ingredients
Serves: 12
- 2 tablespoons coconut oil
- 275g frozen spinach, thawed
- 2 eggs
- 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
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.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
0
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. - 28 Jan 2017 (Review from Allrecipes US | Canada)