Vegan Chickpea Flour Broccoli Muffins (Oil-Free, Grain-Free)

chickpea flour broccoli muffins in a dark muffin tin

5 from 8 votes

Vegan Chickpea Flour Broccoli Muffins (Oil-Free, Grain-Free)

If you love savory breakfasts, you must try my vegan chickpea flour broccoli muffins! The chickpea flour is similar to an all-egg batter, making these equal parts muffin and quiche in taste and texture. They are oil-free, grain-free and gluten-free, too.

Prep Time10

Cook Time30

Course: Bread

Cuisine: American

Keyword: 3-ingredient gluten-free vegan sandwich bread, broccoli, chickpea flour, chickpea flour bread, chickpea flour muffins, easy gluten-free bread, gluten-free bread recipe without eggs, grain-free, grain-free vegan bread, high protein vegan muffins

Servings: muffins

Ingredients

2 cups chickpea flour
2 teaspoons garlic powder
1 teaspoon smoked paprika or sweet paprika
1 teaspoon baking powder certified gluten-free, as needed
1/2 teaspoon ground turmeric
1 teaspoon salt adjustable, according to taste
2 cups plain nondairy milk such as cashew milk, almond milk, coconut milk
3 cups broccoli florets cut into small pieces
1 cup finely chopped onion about 1 small onion
1 cup shredded vegan Cheddar or Swiss cheese Optional

US Customary - Metric

Instructions

Preheat oven to 350F (180C). Line 12 cups of a standard size muffin tin with silicone, paper or foil liners. If you do not need the muffins to be 100% oil-free, grease or spray the muffin cups.
In a large mixing bowl, whisk the chickpea flour, garlic powder, paprika, baking powder, turmeric and salt until blended. Whisk in the nondairy milk until blended into a thick batter.
Divide the broccoli, chopped onion and (optional) cheese evenly between the prepared cups. Pour or ladle the batter into the cups.
Bake in the preheated oven for 23 to 25 minutes until just set (do not overbake). Remove from oven and let stand for 10 minutes.
Remove the muffins from the muffin tin and cool completely on a cooling rack.

Notes

Storage: Store the cooled muffins in an airtight container at cool room temperature for 1 day, the refrigerator for 1 week, or the freezer for up to 6 months.

Nutrition