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Chickpea Muffins - glutenfree - low fat

These healthy savory muffins are great as a side dish for brunch, as breakfast for those in a hurry, or as a healthy protein-rich and low-fat snack... packed with protein!


Ingredients (for 6 muffins)

  • 140g chickpea flour

  • 2dl oat milk

  • 1 -2 carrots, grated
  • 6 large dried tomatoes, chopped
  • 1 small onion, chopped
  • 2-3 tbsp nutritional yeast
  • Some garlic powder
  • Salt & pepper

  • chives

Alternative options: : add a small amount of Kala Namak for the typical “egg-taste”, for a more savory flavor: add 2 tbsp grated vegan cheese, for a more spicy version: add some chili powder


Preparation

  • Chop the onion and fry in a pan with a bit of rapeseed oil

  • Put the chickpea flour in a bowl, add oat milk and stir with a spoon, and then add all the other ingredients, at the end mix in the onion pieces
  • Prepare muffin cups and distribute the mixture evenly
  • Bake at 180 ° approx. 15 min. 
You can serve them warm out of the oven, or even the next day(s). The carrots will keep them moist so they can be prepared ahead for breakfast or snack the next day.


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