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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
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