Best 2 Breakfast Chickpea Spinach Muffins Recipes

Kickstart your day with a wholesome and delightful culinary experience with our hearty Breakfast Chickpea Spinach Muffins! These savory muffins are packed with the goodness of chickpeas, spinach, and a medley of aromatic herbs and spices. Each bite offers a satisfying balance of flavors and textures, making them an ideal grab-and-go breakfast or a nutritious snack.

Our collection of recipes caters to diverse dietary preferences and cooking styles. Whether you're a vegan seeking plant-based options, a gluten-free enthusiast, or simply looking for a quick and easy breakfast solution, we've got you covered. From classic chickpea spinach muffins to variations using almond flour, sweet potato, or zucchini, our recipes offer a range of flavors and textures to suit every palate.

Here are our top 2 tried and tested recipes!

SPINACH CHEDDAR MUFFINS

Spinach Cheddar Muffins image

These moist, savory muffins are a great way to work a healthy element into your family's brunch. The spinach flavor mellows as the muffins cool.

Provided by BREEZER

Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes

Time 55m

Yield 12

Number Of Ingredients 9

Ingredients

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons butter, melted
1 egg
1 cup whole milk
½ cup frozen chopped spinach - thawed, drained and squeezed dry
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 cup muffin cups.
Mix the flour, baking powder, baking soda, and salt together in a mixing bowl.
Stir the melted butter, egg, milk, spinach, and Cheddar cheese together in a large mixing bowl until evenly blended. Slowly stir in the flour mixture to form a batter. Spoon about 2 tablespoons into each muffin cup.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 35 minutes.

Nutrition Facts : Calories 164.1 calories, Carbohydrate 13.5 g, Cholesterol 42.3 mg, Fat 9.9 g, Fiber 0.6 g, Protein 5.5 g, SaturatedFat 6 g, Sodium 349.3 mg, Sugar 1.1 g

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

Tips:

Use fresh ingredients: Fresh chickpeas and spinach will give your muffins the best flavor and texture. If you're using canned chickpeas, be sure to rinse and drain them well before using.
Don't overmix the batter: Overmixing can make your muffins tough. Mix just until the ingredients are combined.
Fill the muffin cups only ⅔ full: This will prevent the muffins from overflowing in the oven.
Bake the muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
Let the muffins cool before serving: This will help them to hold their shape.

Conclusion:

These breakfast chickpea spinach muffins are a delicious and healthy way to start your day. They're packed with protein, fiber, and vitamins, and they're also gluten-free and vegan. Plus, they're easy to make and can be enjoyed by people of all ages. So next time you're looking for a quick and healthy breakfast option, give these muffins a try!