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Savory Chickpea Muffins with Tomato & Basil Recipe

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These savory chickpea muffins with tomato and basil are a hearty vegan and gluten free breakfast or brunch recipe. These savory muffins are tasty and satisfying. 

Perfect for meal prepping breakfast or making ahead for the week.  These muffins are great as an on-the-go breakfast idea to bring to school or the office.

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Chickpea flour has been my new favorite ingredient – I love it’s flavor, versatility, and texture!  It’s been fun to try out new high protein recipes, and these tomato basil chickpea muffins are a few favorite breakfast. These little frittata muffins are great to make ahead for the week.
 
I make a big batch on Sundays and have ready-made breakfasts that I can just heat and eat.  I’ve been heating them in the air fryer (yum!), or in the oven.
 

These Tomato Basil Chickpea Muffins Are:

  • Versatile
  • Loaded with vegetables
  • Flavorful
  • Earthy
  • High Protein
  • Vegan, gluten free, and vegetarian
  • Great to meal prep or make ahead
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One of the BEST Pantry Staple Breakfast Recipes

This tomato basil muffins recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably already have a lot of these ingredients on hand already. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate. 

I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on  whole ingredients you can cook delicious recipes without a trip to the store!

Gluten Free Savory Muffins for the WIN!

This gluten free muffins recipe is a simple meal to make without the wheat. I’m all about making recipes gluten free when I can. Gluten free cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around gluten free pantry staples and swapping in a few wheat-less ingredients you can make better meals for you and your family.

I made a list of my 125 favorite gluten free pantry ingredients that we use on a weekly basis, and check out all my gluten free recipes here that are on The Herbeevore. These easy and quick recipes are fantastic meals for everyone at your table.

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What’s In These Tomato Basil Chickpea Muffins Recipe?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

  • Chickpea Flour: also called basan or gram flour. I stocked up on a huge bag of this amazing chickpea flour, and I’ve been making tons of these amazing muffins. Chickpea flour is super high in protein, and you can use it to make these muffins, in regular baking, or to make delicious breakfast scrambles.
  • Nutritional Yeast: I like adding delicious nutritional yeast for a savory cheesy flavor to my dishes. Nutritional yeast is different than active baking yeast, so make sure you are getting the correct kind!
  • Garlic powder: adds a little pop of flavor to these muffins, I always keep garlic powder well-stocked in our spice cabinet.
  • Baking Powder: I like using a reduced sodium baking powder in all my baking, just to cut back on the sodium we take in. The baking powder is an essential ingredient, and will help these muffins rise and become lighter and more airy.
  • Diced Tomatoes:  I only use no salt added diced tomatoes, these boxed tomatoes are really great to stock up on!  I like boxed tomatoes better because they are BPA free and more eco-friendly than aluminum cans.
  • Basil: you can use fresh or dried basil (I used both!)
  • Turmeric – a staple in our spice cabinet! I try to add a teaspoon of turmeric into soups, stews, and rice dishes too.
  • Red Pepper Flakes: for a little spice and heat

Savory Muffins for Vegan Meal Prep

You can easily meal prep this tomato basil chickpea muffins recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having an easy homemade meal ready in my fridge during the busy weekdays. By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead.  Heat + eat, you’re all set!

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How Do I Make Chickpea Flour Muffins Recipe?

  1. Preheat oven to 375 degrees Fahrenheit. Grease a muffin pan and set aside, online cups with muffin liners.
  2. Mix all ingredients in a medium sized mixing bowl, batter should have a very liquid-y consistency.
  3. Evenly pour batter into the muffin cups. Bake for 25 minutes. The sides of the muffins should just begin to brown and pull away from the muffin pan. Remove pan from oven and allow to cool before eating.
  4. If you eat the muffins warm, straight from the oven, they may have a softer center. Allow to cool and they will firm up. Mangia!
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More High Protein Vegan Breakfast Recipes You’ll Love!

Cinnamon Toast Crunch-y Granola (Vegan, Gluten Free)

Hummus Toast with Quick Pickled Cucumber (Vegan, GF)

Vegan Sourdough Muffins with Blueberries

Tofu Cream Cheese Recipe with Garlic and Herbs (Vegan, Gluten Free)

Mediterranean Hummus Toast with Marinated Vegetables (Vegan, Gluten Free)

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Share These Vegan & Gluten Free Tomato Basil Chickpea Muffins

If you make this easy savory chickpea muffins recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

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Savory Chickpea Muffins with Tomato & Basil

Kelly Jensen
These Tomato Basil Chickpea Muffins are a tasty vegan and gluten free breakfast or brunch recipe. These savory muffins are hearty and satisfying.  Perfect for meal prepping breakfast or making ahead for the week.  These muffins are great to take on-the-go or bring to school or the office.
5 from 3 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Baking, Breakfast, Brunch
Cuisine American, Italian, Mediterranean
Servings 12 muffins
Calories 87 kcal

Ingredients
  

  • 2 cups chickpea flour
  • 1/3 cup nutritional yeast
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon Crushed Red Pepper Flakes
  • 1 cup Diced Tomatoes
  • 2 tablespoons fresh basil
  • Sea Salt and Black Pepper

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit. Grease a muffin pan and set aside, online cups with muffin liners.
  • Mix all ingredients in a medium sized mixing bowl, batter should have a very liquidy consistency.
  • Evenly pour batter into the muffin cups. Bake for 25 minutes. The sides of the muffins should just begin to brown and pull away from the muffin pan. Remove pan from oven and allow to cool before eating.
  • If you eat the muffins warm, straight from the oven, they may have a softer center. Allow to cool and they will firm up. Mangia!

Nutrition

Calories: 87kcalCarbohydrates: 13gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 50mgPotassium: 237mgFiber: 3gSugar: 3gVitamin A: 49IUVitamin C: 2mgCalcium: 36mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Baking, Breakfast, Dairy Free, Easy Weeknight Meals, Gluten Free, High Protein, Italian, Low Sodium, Meal Prep, Pantry Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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