Menu Close

Savory Chickpea Muffins with Tomato & Basil Recipe

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.

Jump to Recipe Watch Video Print

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.

tomato basil muffins vegan gluten free savory muffin recipe chickpea flour basan healthy high protein plant based vegetarian meal prep breakfast recipes
 
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
gluten free savory muffins tomato basil chickpea flour vegan grain free baking recipes high vegan protein breakfasts healthy make ahead breakfast recipes and ideas for school or work office on the go

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.  By stocking up on  whole ingredients you can cook delicious recipes without a trip to the store!

tomato basil chickpea flour muffins vegan frittata muffin recipe gluten free grain free muffins healthy garbanzo bean flour muffins low sodium make ahead or meal prep breakfast ideas

What’s In These Tomato Basil Chickpea Muffins Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

  • 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. Browse all our meal prep recipes to batch cook, or make ahead.  Heat + eat, you’re all set!

egg free muffins vegan meal prep ideas tomato basil chickpea muffins italian gluten free grain free breakfast recipes meal prep make ahead pantry staple ingredients no eggs no flour no butter

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!
gluten free meal prep breakfast muffins recipe vegan grain free breakfasts healthy chickpea flour frittata muffins make ahead on the go breakfasts or brunch ideas hihg protein grain free good for you ingredients

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)

meal prep chickpea muffins healthy tomato basil italian savory muffins gluten free vegetarian brunch recipes healhy on the go muffins under 100 calories high protein skinny protein muffins recipe grain free

Share These Vegan & Gluten Free Tomato Basil Chickpea Muffins

If you loved this recipe, please feel free to share on Facebook or with your family & friends. Make sure to follow us on Instagram, YouTube & TikTok too – I’d love to connect with you there.

And let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration. 

tomato basil muffins vegan gluten free savory muffin recipe chickpea flour basan healthy high protein plant based vegetarian meal prep breakfast recipes

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!

This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.

Sharing is caring!

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

12 Comments

  1. Pingback:Kale Ricotta Pasta Recipe - The Herbeevore

  2. Pingback:Arugula Plum Ricotta Toast Recipe

  3. Pingback:Sugar Snap Pea Ricotta Toast Recipe

  4. Pingback:Chickpea Scrambled Eggs Recipe (Vegan, High Protein)

  5. Pingback:Salted Fig and Honey Ricotta Toast Recipe (Vegetarian)

  6. Pingback:Tofu Shakshuka Recipe (Vegan & Gluten Free)

  7. Pingback:Vegan Meal Plan Recipes, Week 6 - The Herbeevore

  8. Pingback:Ricotta and Kale Toast Recipe (Gluten Free, Vegetarian)

  9. Pingback:Hash Brown Eggs Benedict Recipe (Vegetarian, Gluten Free)

  10. Pingback:Creamy Tomato Eggplant Sauce Recipe (Vegan, Paleo, Whole30, GF)

  11. Pingback:Chickpea Breakfast Sandwich Recipe (Vegan, Gluten Free)

  12. Pingback:Chickpea Hollandaise Sauce (Vegan, Gluten Free, Egg Free)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.