- Prep time: 15 minutes
- Cooking time: 35 minutes
- Makes: 10 approx.
Start your morning the right way with a gluten-free high-protein speedy, pre-made breakfast. Running out the door? These muffins make the perfect grab-and-go healthy snack or a fun lunchtime, lunchbox alternative. Made with chickpea (garbanzo) flour, they are naturally gluten-free, high-protein, and packed with essential dietary fibre—all from one ingredient.
Leftover chickpea flour can be used in a variety of delicious savoury and sweet recipes! Try making a chickpea omelette or use your favourite fruit to create a sweet, gluten-free, high-protein take on this recipe.
- Feeling spicy? Add some jalapenos or chilli flakes to the mixture or serve with your favourite chilli sauce.
- Vegan? Sub the cheese for a plant-based alternative, use almond or soy milk, and add around 2-3 tablespoons of nutritional yeast to the mixture for additional flavour and B12.
Ingredients:
- 2 cups chickpea flour
- 1 ½ cups milk (or water)
- ½ cup cheese
- 1 tblsp olive oil
- 2 ½ cups of your favourite vegetables, finely diced
- 1 ½ tsp salt
- ½ tsp black or white pepper
- 1 tsp baking powder
- 2 tsp dried herbs (e.g., basil and oregano, or a pre-made Italian mix)
- Onion powder to taste (around 1 tsp recommended)
- Garlic powder to taste (around ½ tsp recommended)
Method:
- Pre-heat your oven to 180 degrees Celsius. Line or grease a muffin tray and set aside.
- Mix all dry ingredients (vegetables not included) in a large bowl.
- Once combined, gradually stir in your milk or water until the mixture resembles a loose cake batter with no lumps.
- Add remaining ingredients and stir well to combine.
- Fill your muffin tin to the top (chickpea flour does not rise significantly).
- Bake for 35 minutes or until golden brown on top. Let cool for at least 10 minutes. Enjoy!