These quick, savoury chickpea flour muffins are light and fluffy, high in protein and full of flavour thanks to chickpeas and nutritional yeast. They make a great meal-prep snack and are ideal for a grab-and-go breakfast when time is tight.
These vegan savoury muffins are wonderfully practical: they use a whole can of chickpeas (including the aquafaba) and welcome any wilting vegetables you have in the fridge. The recipe is forgiving, easy to scale, and produces a tender, airy crumb without any oil. They’re perfect for batch baking and store well for several days in the refrigerator.
Ingredients and Substitutions
-
The base combines whole chickpeas and chickpea flour. Chickpea flour (also called gram, besan, or garbanzo flour) is common in many supermarkets and health food stores. If you prefer, you can pulse dried chickpeas to a fine flour at home.
-
This recipe uses the aquafaba — the liquid in the chickpea can — which helps bind and aerate the batter, so nothing goes to waste.
-
If you don’t have garlic powder, substitute with onion powder, a pinch of salt, or another seasoning you enjoy.
-
Nutritional yeast gives a pleasant, cheesy umami note and adds extra protein. You can swap it for a little grated vegan cheese, or omit it if preferred.
-
For mix-ins, get creative: sun-dried tomatoes, spring onions, spinach, zucchini, olives, roasted peppers, or grated carrot all work well.
How To Make Savoury Muffins with Chickpea Flour
The method is straightforward and focused on simple whole ingredients. The key is blending the chickpeas and aquafaba until very smooth and ensuring the dry ingredients are lump-free for a consistent, airy texture.
1. Preheat the oven and prepare the tray: Preheat your oven to 180°C / 350°F (convection 160°C). Grease a 12-hole muffin tray or line it with paper liners.
2. Blend the chickpeas: Empty a 400g can of chickpeas into a blender, including the aquafaba (about 1/2 cup). Blend until completely smooth. A smooth puree gives the muffins their soft crumb.
3. Combine dry ingredients: Sift the chickpea flour, baking powder and baking soda into a bowl to remove any lumps. Sifting helps keep the texture light and even.
4. Mix wet and dry: Pour the blended chickpeas and the measured water into the dry mix and stir until smooth and evenly combined. Scrape the bowl to incorporate any flour pockets.
5. Add flavour and mix-ins: Fold in garlic powder, nutritional yeast and your chosen vegetables or flavourings. Avoid adding too much wet vegetable (e.g., moist tomatoes) that could weigh down the batter; pat them dry first if needed.
6. Fill and bake: Spoon the batter into 12 muffin holes, filling them to the top for nicely domed muffins. Bake for 25–30 minutes, until the tops are golden and spring back when lightly pressed. A skewer inserted into the center should come out clean.
How to Store Savoury Muffins with Chickpea Flour
Store cooled muffins in an airtight container in the refrigerator for up to one week; they are freshest in the first three days. Because this recipe contains no oil, the muffins can dry slightly with time. Warm them briefly in the microwave for 20–30 seconds or reheat in a 180°C / 350°F oven for 5–8 minutes to restore softness. These muffins also freeze well: individually wrap or place in a freezer-safe container and thaw or reheat directly from frozen.
More ways to use chickpeas
- Try using chickpeas in baked snacks like blondies made with chickpea puree for extra protein.
- Chickpeas are great in no-bake protein bars when blended with nut butter and dates.
Baking in Grams (Why it matters)
I test recipes multiple times to make sure they’re reliable and easy to follow. One of the best ways to get consistent results is to measure ingredients by weight. Measuring cups can vary greatly between brands and methods, while a kitchen scale gives accurate, repeatable results. If you don’t have a scale yet, consider getting one — it’s the simplest upgrade that will improve your baking.
If you need approximate conversions, use a trusted ingredient-weight chart, but when possible bake by grams for the most consistent texture and rise.
Now preheat your oven and get baking — these savoury chickpea flour muffins are a simple, healthy staple that you can adapt to your favourite flavours. Enjoy!
Savoury Muffins with Chickpea Flour
5 mins
30 mins
35 mins
Breakfast, Snack
12
muffins
109 kcal
Equipment
-
Blender or Food Processor
-
12-hole Muffin Tray
Ingredients
- 1 can Chickpeas with Aquafaba 400g can
- 250 g Chickpea Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Garlic Powder
- 1 cup Water
- 20 g Nutritional Yeast
- 1/2 cup Chopped Veggies (e.g. sun-dried tomatoes, spring onion, spinach, zucchini)
Instructions
-
Preheat oven to 180°C / 350°F (160°C fan). Grease a 12-hole muffin tray or line with paper cases.
-
Place the whole can of chickpeas into a blender, including the aquafaba (about 1/2 cup). Blend until completely smooth.
-
Sift chickpea flour, baking powder and baking soda into a large bowl to remove lumps.
-
Add the blended chickpeas and the cup of water to the dry ingredients and mix until smooth and even.
-
Stir in garlic powder, nutritional yeast and the chopped vegetables or mix-ins of your choice.
-
Fill each muffin hole to the top and bake for 25–30 minutes, until the tops are golden and spring back when touched.
Notes
Nutrition values are approximate and will vary based on ingredients and portion sizes.
Nutrition
aquafaba recipes, chickpea flour muffins, savoury vegan muffins
Did you make this?
If you try the recipe, consider leaving feedback in the comments of the original post and share any variations or tips that worked for you.