Spinach and chickpea muffins

    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!

    2 people made this

    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

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 190 C / Gas 5. 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 hole 2/3 full.
    4. Bake in the preheated oven until a skewer inserted into the centre comes out clean, about 25 minutes.

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    Reviews in English (1)


    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)