These beautiful little muffins are great as an on the go breakfast or snack. They can be made ahead, frozen or refrigerated and grabbed as your running out the door for a quick meal. They are fiber and protein rich, filling, healthy and most importantly, delicious.
There are similar recipes online for similar muffins (including one of mine), most of them referred to as vegan "quiche". While there is certainly a similarity to quiche, I am trying to steer clear of recipe titles that indicate a "fake" version of something else. The fact is, these are delicious in their own right and really don't need a comparison to an egg based dish. They stand up on their own quite well.
There are endless flavor combinations that can be done with these; just by choosing different vegetables to mix into your muffins. I chose spinach and red pepper this time. I think asparagus would be amazing as well. I find it preferable to use cooked vegetables from a texture perspective, making this a great way to use leftovers to create unique flavor combinations.
Savory Chickpea Flour Muffins
2 1/2 cups chickpea flour (besan)
3 cups water
2 tbsp olive oil
1/2 tsp fresh ground pepper
1/2 tsp fine sea salt
2 cloves garlic, minced
1 package frozen spinach (10 oz. box), thawed with water removed
1/2 red pepper (I used the kind from a jar), chopped
1 tbsp fresh thyme leaves, chopped
2 tbsp fresh parsley, chopped
Preheat the oven to 500 degrees Fahrenheit.
In a large bowl mix the chickpea flour, water, olive oil, salt and pepper and stir until smooth (you may use a whisk to ensure the flour and water is well incorporated). Add the garlic, spinach, thyme, and parsley and stir again.
Prepare a twelve cup muffin pan with cooking oil spray. Ladle the batter into the muffin cups filling them nearly to the top. The batter will seem quite watery; this is how it should be.
Place the filled muffin tin in the oven and bake for 12 minutes. Open the oven, allowing steam to escape. Close the oven door and continue to cook another 15 minutes or until the muffins are golden brown.
Remove from the oven and allow to cool for about 15 minutes. Run a butter knife around each muffin prior to removing from the tin to ensure easy removal.