Vegan Savoury Chickpea Muffins | The Source Bulk Foods
Vegan Savoury Chickpea Muffins https://www.thesourcebulkfoods.co.uk/wp-content/uploads/2021/12/2Savoury-Chickpea-Muffins-4.jpg Vegetarian, Dairy-Free, Vegan Friendly, Breakfast, Snacks đŸŒ±Â = Get It From The Source 200 gr of chickpea flourÂ đŸŒ± 1 tsp of dried oreganoÂ đŸŒ± 1 tsp of dried basilÂ đŸŒ± 1/2 tsp of dried rosemaryÂ đŸŒ± 1/2 tsp of black pepperÂ đŸŒ± 1/4 tsp of saltÂ đŸŒ± 3 tbsp of olive oilÂ đŸŒ± 300 ml of water 3 tbsp of black olives, sliced 7-8 sundried tomatoes, chopped or 1/3 cup of cherry tomatoes halvedÂ đŸŒ± small handful of grated plant based cheese or 1/4 cup of nutritional yeastÂ đŸŒ± Preheat the oven to 180 C and grease your muffin tin with coconut/olive oil or use muffin tin papers. In a medium bowl, stir together the flour, dried herbs, salt and pepper. Then add the olive oil and water whisking to form a batter. (You can make the batter the night before and let it rest covered overnight) Fold in the olives, tomatoes, cheese or nutritional yeast into the batter. Using a small measuring cup, scoop the batter and fill each each muffin moulds almost to the top. (the muffins won’t rise so don’t worry) Bake for 30/35 minutes. Take out of the oven, let cool for a couple of minutes before removing the muffins from the tin. Serve them with some pesto or a dollop of coconut/almond or other yogurt of choice. You can also sprinkle some chopped smoked nuts and seeds on top for some added crunch. Can be made ahead of time and stored in the freezer reheating as needed. PT60M
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Vegan Savoury Chickpea Muffins

Vegan Savoury Chickpea Muffins DOWNLOAD RECIPE

Vegan Savoury Chickpea Muffins

These scrumptious Savoury Chickpea Muffins are an easy and delicious vegan alternative to traditional breakfast muffins. Make this batch to have for your week’s worth of breakfast or as tasty filling afternoon snacks.

INGREDIENTS

đŸŒ±Â = Get It From The Source

200 gr of chickpea flourÂ đŸŒ±

1 tsp of dried oreganoÂ đŸŒ±

1 tsp of dried basilÂ đŸŒ±

1/2 tsp of dried rosemaryÂ đŸŒ±

1/2 tsp of black pepperÂ đŸŒ±

1/4 tsp of saltÂ đŸŒ±

3 tbsp of olive oilÂ đŸŒ±

300 ml of water

3 tbsp of black olives, sliced

7-8 sundried tomatoes, chopped or 1/3 cup of cherry tomatoes halvedÂ đŸŒ±

small handful of grated plant based cheese or 1/4 cup of nutritional yeastÂ đŸŒ±

TIME

60 Minutes

SERVES

6 - 8 Muffins

DIFFICULTY
METHOD

Preheat the oven to 180 C and grease your muffin tin with coconut/olive oil or use muffin tin papers.

1

In a medium bowl, stir together the flour, dried herbs, salt and pepper. Then add the olive oil and water whisking to form a batter. (You can make the batter the night before and let it rest covered overnight)

2

Fold in the olives, tomatoes, cheese or nutritional yeast into the batter.

3

Using a small measuring cup, scoop the batter and fill each each muffin moulds almost to the top. (the muffins won’t rise so don’t worry)

4

Bake for 30/35 minutes.

5

Take out of the oven, let cool for a couple of minutes before removing the muffins from the tin.

6

Serve them with some pesto or a dollop of coconut/almond or other yogurt of choice. You can also sprinkle some chopped smoked nuts and seeds on top for some added crunch.

Can be made ahead of time and stored in the freezer reheating as needed.

7

Breakfast

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