Breakfast Chickpea Spinach Muffins Recipes

CHICKPEA AND SPINACH MUFFINS

Chickpea and Spinach Muffins image

This is a super yummy, savoury muffin recipe from an Australia's Women's Weekly cookbook. It is easy to make and tastes very good! I hope youll enjoy it as much as we did! :)

Provided by Lalaloula

Categories Quick Breads

Time 45m

Yield 16 muffins

Number Of Ingredients 15

Ingredients

1 tablespoon oil
2 spring onions, sliced
2 garlic cloves, minced
40 leaves fresh spinach, chopped
300 g flour
3 teaspoons baking powder
1 teaspoon salt
170 g cornflour
2 tablespoons fresh parsley, chopped
1 egg, beaten
310 ml milk
6 tablespoons olive oil
250 g chickpeas (if using canned rinse them under water)
8 teaspoons cornflour
2 tablespoons cheese, grated (I used gouda)

Steps:

Heat the 1 tbs oil in a frying pan. Add in spring onion and garlic. Sautee until lightly browned. Add spinach and cook until wilted. Set aside.
In a big bowl combine flour, cornflour, baking powder and salt.
Add in the chopped parsley.
In a second bowl combine milk, oil and the egg. Add to the dry ingredients. Stir just a little.
Add in the spinach mixture and the chickpeas. Stir to combine making sure not to overmix. The dough will be rather stiff.
Fill dough into prepared muffin tins and sprinkle each muffin with 1/2 ts cornflour and a little cheese.
Bake in the preheated oven at 190°C/375°F for 20-25 minutes or until toothpick inserted in centre comes out clean.
Enjoy!

Nutrition Facts : Calories 214.6, Fat 7.8, SaturatedFat 1.7, Cholesterol 17, Sodium 312.5, Carbohydrate 31.2, Fiber 1.9, Sugar 0.2, Protein 4.9

BREAKFAST CHICKPEA SPINACH MUFFINS

Breakfast Chickpea Spinach Muffins image

Muffins are a staple food at breakfast. These easy and quick chickpea and spinach muffins are a go-to for those busy mornings when you are running out the door. Full or vegetable and healthy fats, these muffins will help keep you feeling full.

Provided by Balanced Babe

Categories Frittata

Time 35m

Yield 12

Number Of Ingredients 8

Ingredients

2 tablespoons coconut oil
1 (10 ounce) package frozen spinach, thawed
2 eggs
1 (15 ounce) can chickpeas, rinsed and drained
½ cup nutritional yeast
¼ cup grated Parmesan cheese
1 teaspoon ground paprika
salt and ground black pepper to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with coconut oil.
Combine spinach and eggs in a food processor; pulse until blended. Add chickpeas; pulse until blended. Add nutritional yeast, Parmesan cheese, paprika, salt, and pepper; pulse until evenly incorporated.
Pour spinach mixture into the prepared muffin tin, filling each cup 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 8.2 g, Cholesterol 32.5 mg, Fat 4.2 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 139.1 mg, Sugar 0.3 g

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