Savoury Chickpea Muffins

Mini quiches are a popular brunch, snack or picnic addition, but you don't need eggs to make a tasty, high-protein savoury muffin! This recipe is made from chickpea flour and other healthy ingredients, making it an excellent option for hungry kids or adults who want a snack that tastes great but isn't made with nasty, non-vegan products.

My Savoury Chickpea Muffins have spinach, capsicum and corn throughout, but you could easily substitute these with whichever vegetables you have on hand. They can also be made gluten-free, just ensure your baking powder, flour and other ingredients don't have any gluten within.


  • 400ml soy milk, or dairy-free milk of choice
  • 1 tsp vinegar
  • 180g chickpea flour
  • 2 tbs nutritional yeast
  • 1 tbs cornflour
  • 2 tsp Italian herbs
  • 1 tsp garlic powder
  • 1 tsp baking powder
  • 1/2 tsp black or regular salt (black salt will give them an eggy flavour)
  • 1/4 tsp cayenne pepper
  • 155g red capsicum, diced
  • 50g frozen or tinned corn
  • 30g spinach, kale or greens of choice, roughly chopped
  • 20g sundried tomatoes, roughly chopped
  • 1 tbs olive oil
  • 50g vegan cheese
  • Garlic sauce or sauce of choice, to serve


  • Preheat oven to approximately 180 degrees Celsius and grease or line a 12-cup muffin tin with case.
  • Combine milk and vinegar and set aside.
  • Combine flour, yeast, cornflour, Italian herbs, garlic, baking powder, salt and pepper in a bowl.
  • Add capsicum, corn, spinach and sundried tomatoes and mix to combine.
  • Add oil and milk and mix until well incorporated.
  • Divide evenly into muffin cases and sprinkle with cheese.
  • Bake for approximately 30 minutes.

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