Start your day right with these vegetable-packed high-protein vegan vegan Savory Chickpea Muffins with Broccoli!
These dairy-free savory muffins have a chickpea flour base to which seasoning and plant milk are added to make a batter. Then stir in chopped broccoli, shredded carrot, and onion, and bake for an easy breakfast or healthy snack.
This simple recipe for vegan egg muffins is a great option for meal prepping to get you through a busy work week or whenever you want a savory, healthy snack.
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Serve these gluten-free muffinsas part of a brunch spread along with my JUST Egg Quiche, Air Fryer Breakfast Potatoes, Vegan Banana Oat Pancakes or Vegan Banana Buckwheat Waffles.
The recipe is adapted from Simply Delicious Vegan.
Ingredients
These are the simple ingredients you need to make this recipe for a healthy breakfast or snack on busy mornings or throughout the day:
- Chickpea flour, also known as garbanzo bean flour, can be found in the grocery store or online. It is made of ground chickpeas. Chickpea flour mixed with a liquid acts as an egg substitute. I recommend stirring the flour with a spoon and then spooning it into the measuring cup.
- Broccoli - chop fresh broccoli into bite size pieces.
- Carrot - peel and shred one medium carrot.
- Grapeseed oil - I added this to add a touch of moisture.
- Kala namak - This is known as Indian black salt (it's not black; however, it's pink). I add it to give an eggy flavor. You can buy it online or find it your local Indian market.
- Nutritional yeast - The nutritional yeast adds a cheesy flavor; it is inactive and has many health benefits.
- Dairy-free milk - I used unsweetened organic soy milk made from whole soybeans. It is mild and creamy and is great for baking.
- Onion - you can use white onion, red onion, or yellow onion. I used yellow onion.
- Spices - I added garlic powder, onion powder, and sweet paprika.
Substitutions
Here are some substitutions you can try when making these chickpea flour muffins:
- Chickpea flour - use all purpose flour instead, or to keep these muffins gluten-free, use a 1:1 gluten-free baking blend.
- Grapeseed oil - use olive oil or melted vegan butter instead.
Variations
Here are some variations you can try when making these vegan frittata muffins:
- Broccoli - try bell peppers instead.
- Onion - try green onions instead.
- Herbs - add dried herbes de Provence or chopped fresh herbs such as parsley or fresh basil.
- Add red pepper flakes or Cobanero chili flakes to the seasoning mix.
- Stir in shredded vegan cheese when adding the vegetables to the muffin batter.
How to make vegan Savory Chickpea Muffins with Broccoli
It's easy to make this great recipe, even if it is your first time.
Step 1: Preheat the oven to 350°F and line a 12-cup muffin tin with muffin liners.
Step 2: Mix the dry ingredients in a large bowl. Pour in the wet ingredients and mix until a thick batter forms.
Step 3: Fold the broccoli, onion, and carrots into the chickpea muffin batter. The mixture should be slightly thick.
Step 4: Evenly divide the batter among the cups in the muffin tin with a spatula or cookie scoop.
Step 5: Bake for 20 minutes, then reduce the heat to 325°F and bake for another 10 minutes. Remove the muffin tray from the oven and let cool in the pan for 10 minutes on a cooling rack, then place the chickpea muffins on the cooling rack to cool completely.
Check the muffins 5 minutes early with a toothpick to see if they are ready yet. If liquid batter is on the toothpick, bake for another 5 minutes and check again.
Expert Tip
Combine the ingredients just until mixed; do not overmix for the best texture.
Storage
Let the muffins cool completely before storing them in an airtight container at room temperature for 3 days or in the fridge for up to 1 week.
Freeze these chickpea muffins, tightly wrapped, for 3 months. Let thaw in the fridge overnight or on the counter for an hour or two.
FAQ
Avoid overbaking by checking them a few minutes early since ovens vary in temperature. Ensure the measurements are accurate; spoon the chickpea flour into the measuring cup before leveling off with a knife.
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Recipe
Vegan Savory Chickpea Muffins with Broccoli
Equipment
- 12-well muffin tin with liners
- Grater
Ingredients
- 2 cups chickpea flour (garbanzo bean flour)
- ½ cup nutritional yeast
- 1 teaspoon baking powder
- ¾ teaspoon Himalayan pink salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sweet paprika or smoked paprika
- ½ teaspoon ground turmeric
- ¼ teaspoon kala namak or Himalayan pink salt
- 2 cups organic soy milk or oat milk or cashew milk or almond milk
- 1 tablespoon grapeseed oil
- 2 ½ cups broccoli florets, cut into bite-size pieces
- ½ yellow onion, diced
- ½ cup shredded peeled carrots
Instructions
- Preheat the oven to 350℉ and line a 12-cup muffin tin with paper liners.
- Whisk the chickpea flour, nutritional yeast, baking powder, turmeric, pink salt, garlic powder, onion powder, sweet paprika, ground turmeric, and kala namak in a large bowl. Pour in the soy milk and grapeseed oil and mix until a thick batter forms.2 cups chickpea flour, ½ cup nutritional yeast, 1 teaspoon baking powder, ¾ teaspoon Himalayan pink salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon sweet paprika, ½ teaspoon ground turmeric, ¼ teaspoon kala namak, 2 cups organic soy milk, 1 tablespoon grapeseed oil
- Fold the broccoli, diced onion, and shredded carrots into the chickpeabatter. Divide the batter evenly among the liners in the muffin tin. Bake for 20 minutes, then reduce the heat to 325℉ and bake for 10 more minutes. Remove the muffin tray from the oven and let sit for 10 minutes.2 ½ cups broccoli florets, cut into bite-size pieces, ½ yellow onion, diced, ½ cup shredded peeled carrots
- Remove the chickpea muffins from the muffin pan, place on a cooling rack, and let them cool for an hour before serving.
Notes
Nutrition
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.
Giada
I just made these muffins and I really liked the taste.
However I feel they need some fat to make them less dry. Just a thought 🙂
will definitely do them again!
Emily Miller
I'm glad you enjoyed the taste. Thank you for trying this recipe and for your feedback. I've updated the post taking your experience into consideration. Happy baking!
Lucy
The broccoli and cheese flavour compliment each other perfectly. These make such a great change from my normal breakfast. I love you can make a large batch and have breakfast prepped for the week. I would never have thought they were vegan - delicious, thank you for sharing!
Emily
Thank you so much for your review, Lucy! I'm so glad to hear that the recipe is a hit! I'm also happy to hear that it's made life easier for you by being able to make a large batch in advance!
Daniela
Made those Broccoli Cheddar "Egg" Cups yesterday and I can't believe they are vegan. SO GOOD! Thank you for sharing this easy recipe.
Emily
Thank you for the kind words, Daniela. I am so happy to hear that you enjoyed this recipe!
Anaiah
I would have never thought to use chickpea flour to make these broccoli cheddar egg cups. They turned out amazing and are the perfect breakfast idea!
Emily
Thank you for your review, Anaiah! I am so happy to hear that you enjoyed the recipe!
Kayla
These egg cups are delicious! I will need to pick up a copy of this book!
Emily
Thank you, Kayla! I think you'd love this cookbook!
Chrissaysnature
Ohh These broccoli cheddar cups were so yummy! I never thought savory cups/muffins would be THAT good!! Thank you!
Emily
Thank you for your review, Chris! I'm so glad to hear that you enjoyed this recipe!