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3-Ingredient Vegan Pesto Muffins {grain-free}

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 27 mins
  • Total Time: 32 mins
  • Yield: 9 cups 1x
  • Diet: Vegan


Easy, 3-ingredient vegan pesto muffins are the savory breakfast you are craving! Chickpea flour is the not-so-secret ingredient that makes this portable breakfast possible (as well as nutritious).




  1. Preheat oven to 425F. Liberally grease or spray 9 cups of a standard size muffin pan.
  2. In a large bowl, whisk together the chickpea flour and baking powder. Slowly whisk in the water until blended and smooth. Whisk in the pesto.
  3. Taste batter and add salt (to taste) as desired (the batter should taste somwhat salty; it will vary by type of pesto).
  4. Divide batter equaly between prepared cups.
  5. Bake in the preheated oven for 24 to 27 minutes until lightly puffed and light golden on top (do not overbake, or they will lose their “eggy” texture).
  6. Cool in muffin pan for 5 minutes. Loosen edges of each cup with a knife and carfeully remove each cup.
  7. Serve warm or cool completely.


Variation: Replace the pesto with 3 tablespoons of olive oil and 1 teaspoon fine sea salt for plain egg cups. Add in any herbs, spices, or cooked vegetables you like!

Nutrition: The nutrition calculation will vary slightly depending on the type of pesto you use.

Storage: Store in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for 6 months.

  • Category: Muffins
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 muffin
  • Calories: 96
  • Sugar: 1.7 g
  • Sodium: 151 mg
  • Fat: 4.3 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 10 g
  • Fiber: 2.1 g
  • Protein: 4.2 g
  • Cholesterol: 1.7 mg

Keywords: vegan chickpea flour muffins, chickpea flour, 3-ingredients, 3 ingredient vegan muffin, savory muffin, vegan egg cups, vegan egg muffin, pesto, dairy-free, egg-free

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