Savory Chickpea Flour Quinoa Muffins

5 from 5 votes

Savory Chickpea Flour Quinoa Muffins

These savory chickpea flour quinoa muffins are packed with herbs, roasted tomatoes, and plant-based protein. Made with chickpea flour and cooked quinoa, they’re a high-protein vegan snack or meal-prep option inspired by Mediterranean flavors.

Prep Time10

Cook Time25

Total Time35

Course: Snack

Cuisine: Middle Eastern

Keyword: muffin tin, quinoa, savory chickpea flour recipe, savory muffins, vegan chickpea flour muffins

Servings: muffins

Author: Camilla

Equipment

1 standard size muffin tin (12-count)

Ingredients

3/4 cup chickpea flour
2 tablespoons whole psyllium husks
2 teaspoons ground cumin
1/2 teaspoon salt (adjustable, as needed)
1/4 teaspoon freshly cracked black pepper
3/4 cup water
2 teaspoons finely grated lemon zest
2 tablespoons olive oil
2 tablespoons lemon juice
4 cups cooked quinoa cooled
1 1/2 cups cherry tomatoes chopped
1 cup packed fresh parsley leaves chopped, divided

Instructions

Preheat oven to 400F (200C). Line 12 cups of a standard muffin tin with silicone liners (alternatively, grease or spray cups with nonstick cooking spray).
In a large bowl, whisk together the chickpea flour, psyllium, cumin, salt and pepper. Slowly whisk in the water until blended and smooth, then whisk in the zest, olive oil and lemon juice. Let stand 5 minutes to thicken.
Add the quinoa, tomatoes, and all but 2 tablespoons of the chopped parsley into the chickpea flour batter. Stir until combined..
Divide mixture equally between prepared cups. Even the tops, smoothing with the back of a spoon.
Bake in preheated oven for 22 to 25 minutes until golden brown and set at centers.
Let cool on a wire rack for at least 20 minutes. Remove the muffins and cool completely. Serve room temperature or chilled. Serve sprinkled with remaining parsley.

Notes

Storage: Store the quinoa muffins in an airtight container in the refrigerator for up to 5 days or freezer for up to 6 months.

Nutrition