Vegan Broccoli Rice Casserole Muffins

chickpea flour broccoli rice muffins on a cooling rack

5 from 5 votes

Vegan Broccoli Rice Casserole Muffins

Vegan Broccoli Rice Casserole Muffins are an easy, savory, plant-based muffin inspired by classic broccoli rice and cheese casserole. Made with cooked brown rice, tender broccoli, and a chickpea flour egg-free custard, these vegan muffins are dairy-free, protein-rich, and full of cheesy flavor thanks to nutritional yeast. They’re simple to make, budget-friendly, and perfect for breakfast, meal prep, or a healthy grab-and-go snack.

Prep Time10

Cook Time22

Total Time32

Course: Muffins

Cuisine: American

Keyword: chickpea flour broccoli muffins, chickpea flour broccoli recipe, chickpea flour recipe no oil, chickpea flour vegan casserole, savory muffins, wfpb casserole, wfpb lunch ideas, wfpb lunches, wfpb recipe, wfpbno recipe

Servings: muffins

Author: Camilla

Equipment

1 standard size muffin tin (12-count)

Ingredients

1 cup chickpea flour
1 cup plain nondairy milk (e.g., oat milk, almond milk, soy milk)
3 tablespoons nutritional yeast
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
3/4 teaspoons fine sea salt
1/4 teaspoon black pepper
2 teaspoons baking powder certified GF, as needed
1 1/2 cups cooked brown rice (see notes for options)
1 pound broccoli crowns (steamed, or frozen, thawed), chopped

Instructions

Preheat oven to 350F/180C. Grease or spray all 12 cups of a standard muffin tin. To keep the muffins 100% oil-free, line the muffin cups with silicone liners.
Whisk the chickpea flour, milk, nutritional yeast, garlic powder, basil, salt and pepper in a large bowl until blended. Let stand for 5 to 10 minutes, then whisk in the baking powder.
Stir the brown rice and broccoli into the chickpea batter. Use a ladle to divide the batter evenly among prepared cups.
Bake for 18 to 22 minutes until golden brown at edges and set at center.
Transfer the muffin tin to a cooling rack and cool at least 20 minutes. Remove the muffins from their cups. Serve warm or cool completely.

Notes

Storage & Reheating

Storing leftovers:
Completely cool the muffins, then transfer them to an airtight container and store in the refrigerator for up to 5 days. If stacking them, place a small piece of parchment between layers to prevent sticking.
Freezing for later:
Let the muffins cool, freeze in a single layer, then transfer to a freezer-safe container or bag. They’ll keep well for up to 3 months.
Reheating:
- From the fridge: A quick 30–45 seconds in the microwave does the trick, or warm them in a 350°F oven until heated through.
- From frozen: Microwave straight from the freezer (about 60–90 seconds), or let them thaw overnight in the fridge and reheat in the oven.

Nutrition