Chickpea Mini Muffins


220g chickpea flour

20g nutritional yeast

1 small white onion

1 red bell-pepper

20g spinach leaves

1 tablespoon Italian seasoning

1 teaspoon baking powder

½ teaspoon ground black pepper

½ teaspoon salt


Makes 12 small muffins


Pre-heat oven to 200˚C/400˚F.

Finely dice the onion and pepper and set aside.

In a large bowl whisk together the chickpea flour, nutritional yeast, Italian seasoning, baking powder, pepper and salt with 600ml cold water.

Roughly chop the spinach and stir into the mixture along with the onion and pepper.

Lightly grease 12 muffin compartments and then divide the mixture between them all.

Bake for 25-35 minutes or until the muffins are slightly risen, golden on top and a toothpick inserted into the centre comes out cleanly.

Leave to cool in the muffin pan for 10 minutes to set before carefully removing using a spatula or knife to ease them out.

Serve immediately or allow to cool. Can be stored in the fridge for up to 3 days or frozen.

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