Chickpea flour omelet muffins
Servings: 12 muffins
Calories: 88kcal
Chickpea flour omelet muffins is an easy vegan, and gluten-free no-egg savory muffins recipe.
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Ingredients
- 1 onion chopped
- 250 gr white button mushrooms sliced
- 2 cups (frozen spinach
- 1 tbsp sunflower oil or other cooking oil
- 1 ½ cup chickpea flour aka garbanzo bean flour, gram flour
- 2 tbsp nutritional yeast
- 1 tsp baking powder
- 1 tsp garlic powder
- pinch of black salt aka Kala namak(optional)
- ½ tsp salt
- 2 cups water
- 50 gr vegan feta cheese crumbled
Instructions
- 1. Preheat oven to 400°F (205°C).
- 2. Heat a skillet over medium heat. Once hot, add oil and chopped onion and sauté for 3-4 minutes until onions are translucent.
- 3. Add sliced mushrooms and frozen spinach to a skillet. Cook until mushrooms are soft and spinach is thawed. Season with salt and black pepper to taste.
- 4. In a mixing bowl, combine chickpea flour, nutritional yeast, baking powder, garlic powder, black salt, salt, and water. Whisk to combine. Brush 12 muffin tin with oil.
- 5. Divide the mushroom-spinach mixture between muffin cups using a spoon. Now fill the cups with chickpea batter, and use a spoon to gently stir each cup to ensure the butter gets under the veggies. Sprinkle the feta evenly over the tops of the cups.
- 6. Bake for 30-35 minutes. After 30 minutes insert a toothpick to your muffins, if it comes out clean they are ready.
- 7. Serve warm. Leftovers can be stored in the refrigerator or freezer.
Nutrition
Serving: 1muffin | Calories: 88kcal | Carbohydrates: 11g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 218mg | Fiber: 3g | Sugar: 2g
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