Start your day right with these vegetable-packed, high-protein 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 in just over 30 minutes.
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. Another great recipe for meal prep is this Vegan Quinoa Chickpea Salad and Vegan Southwest Salad.
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Serve these gluten-free muffins as part of a brunch spread along with my JUST Egg Quiche, Air Fryer Potatoes, or JUST Egg Frittata.
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
- Lucy
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). It adds the sulfurous flavor of eggs without the egg. You can buy it online or find it in your local Indian market.
- Nutritional yeast - It adds a cheesy flavor and is inactive; it has many health benefits. However, if you can't consume yeast for any reason feel free to skip it.
- 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 and Variations
Here are some substitutions you can try when making these chickpea flour muffins:
- Broccoli - try bell peppers instead.
- 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.
- Herbs - add dried herbes de Provence or chopped fresh herbs such as parsley or fresh basil.
- More cheesy - Stir in shredded vegan cheese when adding the vegetables to the muffin batter.
- Nutritional yeast - Feel free to skip it and add more chickpea flour or additional seasonings of your choice, or substitute with a handful of your favorite vegan shredded cheese.
- Onion - Try green onions instead.
- Spice it up - Add red pepper flakes or Cobanero chili flakes to the seasoning mix.
A complete ingredient list with exact amounts can be found in the recipe card below.
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.
Expert Tips
- Combine the ingredients just until mixed; do not overmix for the best texture.
- To avoid overbaking, check the muffins 5 minutes early with a toothpick to see if they are ready. If any liquid batter is on the toothpick, bake for another 5 minutes and check again.
Recipe FAQs
Overbaking will make these muffins dry. Another possibility is adding too much flour. 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.
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.
Related Vegan Recipes
If you try this recipe or any other recipe on my website, please leave a star rating and let me know how it goes in the comments below. I love hearing from you!
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
- Store at room temperature in an airtight container for 3 days or freeze, tightly wrapped, for up to 3 months. Let thaw overnight or at room temperature for 1 - 2 hours.
- Combine the ingredients just until mixed; do not overmix for the best texture.
- This recipe is adapted from Simply Delicious Vegan.
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 says
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 says
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 says
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 says
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 says
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 says
Thank you for the kind words, Daniela. I am so happy to hear that you enjoyed this recipe!
Anaiah says
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 says
Thank you for your review, Anaiah! I am so happy to hear that you enjoyed the recipe!
Kayla says
These egg cups are delicious! I will need to pick up a copy of this book!
Emily says
Thank you, Kayla! I think you'd love this cookbook!
Chris says
Ohh These broccoli cheddar cups were so yummy! I never thought savory cups/muffins would be THAT good!! Thank you!
Emily says
Thank you for your review, Chris! I'm so glad to hear that you enjoyed this recipe!